Avoiding animal products isn't always easy, and it's a challenge that has derailed more than a few vegetarians. Ordering a salad every time you eat out is frustrating enough, but not being able to cook your favorite recipe at home is absolutely intolerable. The solution? There are many. Over time this page will hopefully become your go-to guide for vegan-ifying practically any recipe you come across.
Butter
What it provides: Butter provides a variety of functions including contributing a rich flavor, moisture, flakiness, crispness and allowing baked goods to brown beautifully.
Substitutes:
Margarine is a commonly used substitute for butter, but I don't endorse this option because margarine is high in hydrogenated oils, which increases the level of harmful cholesterol in our bodies. Many brands of margarine also contain milk byproducts, which make them taste more like butter, so if you're a vegan, or have a dairy allergy, this is definitely something to keep in mind.
Vegetable or canola oils are also viable substitute options. To replace one stick of butter use 1/3 cup of oil.
Earth Balance is the only butter substitute we use in our kitchen. It's relatively inexpensive, and is a healthy, vegan butter substitute and I promise you'll never notice the difference. If you're interested in learning more I recommend checking out their website: Earth Balance
Eggs
What they provide: Egg wash provides a glossy texture, helps baked goods brown in the oven and whipped egg whites provide volume, but most commonly eggs are a binding agent, helping mixtures stick together.
Substitutions:
Our favorite egg substitute is Ener-G Egg Replacer, especially for baking. Ener-G Egg Replacer can be found in health food stores or in the baking section of your local supermarket.
- To replace one egg mix together: 1 ½ Tb. Egg Replacer + 2 Tb. Water
Tofu is another great option, although do not use it in pancakes.
- To replace one egg blend ¼ cup of silken tofu until smooth
Honey
What it provides: Honey provides sweetness - just like you - and it also contributes moisture.
Substitutions:
Because honey is an animal product, it does not receive the vegan stamp of approval. Now, if you're like me, a few tablespoons of honey isn't going to keep you up at night, but if it is, agave and maple syrups are readily available replacements.
Milk
What it provides: Milk provides flavor, moisture and thickness.
Substitutions:
Soymilk is an awesome solution. It sometimes comes in an unrefrigerated box, which may go against your traditional milk buying sensibilities, but hey, be flexible honey. I do, however, favor the refrigerated options. Rice and almond milks are also excellent substitutes. They do tend to be higher in sugars, so recipes may need to be modified to avoid becoming overly sweet.
Some of these options are sweetened or flavored and, while I always advocate going with your own personal preferences, I recommend sticking with the plain, unsweetened options so as not to interfere with the flavor of the recipe.
Keep in mind that soy, almond and rice milks do not taste the same as milk from a cow. Now, this may be a good thing, or this may freak the hell out of you when you sit down to chug a glass along with your chocolate chip cookies. If this is the case, you may want to use vegan milk substitutes only when other ingredients mask its flavor.
*Buttermilk: Mix together 1 Tb. of vinegar with one cup of soy or rice milk and let stand for 5-10 minutes for every 1 cup of buttermilk.
