Tag Archives: Recipe

Ten Vegan Egg Substitutes for Baking

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no_eggsVegan baking is far from impossible. Eggs tend to be the thing that creates most confusion, and there are many egg substitutes that can be employed, depending upon the purpose that eggs serve in the recipe.

There are some commercial egg substitutes, as well, but here are 10 that you probably have in your fridge or cabinets right now.

For leavening:

  • 2 tsp baking soda + 2 T warm water
  • 2 tsp baking soda + 2 T warm water + ½ tsp oil
  • 1 tsp baking powder + 1 tsp vinegar
  • 1 tsp baker’s yeast dissolved in ¼ cup warm water
  • 1 T ground flaxseeds mixed well with 3 T water
  • 3 T vegan mayo + ¼ tsp baking powder

For binding:

  • 2 T cornstarch + 2 T water
  • 2 T potato starch + 2 T water
  • ½ banana mashed
  • ¼ cup silken tofu blended

Happy baking!

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Tunaught Croquettes

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This recipe started as a salmon patty croquette recipe that got translated into a tuna patty recipe by my grandmother. That was passed down to me (I still make it for the omnis) and I veganized it, because I loved them so. They are pretty easy to make and good alone or on a sandwich.

For a gluten free version, sub gluten free breadcrumbs or garbanzo flour for the Panko.

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Ingredients

2 cans garbanzo beans
1 package firm or extra firm tofu
1.5 cups Panko or other bread crumbs
1/2-1 onion finely minced
2 T Bragg’s (or soy sauce)
2 T kelp granules or flakes
1/4 cup nutritional yeast flakes
Salt to taste
Olive oil

Process

Drain tofu and beans. Pulse in blender or food processor until finely minced. Scrape into a large bowl and mix in remaining ingredients. If it’s too wet to form patties, add more crumbs or flour bit by bit until a patty will hold together.

Coat a baking pan very lightly with olive oil. Arrange patties on pan in single layer. Bake at 375*, checking periodically for doneness on the bottom side. Flip when bottom is golden brown. These will take about 20-25 minutes to cook.

Serve alone, on a sandwich, or on a bed of lettuce.

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Charlie says they smell delicious!

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Flash Fire Nachos – A Vegan Recipe

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Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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