One of the fun adventures in transitioning to a whole food, plant-based (WFPB) vegan lifestyle is experimenting in the kitchen by learning how to modify recipes. Here are some suggestions to get you started.
Milk
Instead of using cow’s milk in recipes, simply substitute plant milk such as almond, coconut, hemp, or soy in a 1:1 ratio. These work beautifully in baking, smoothies, and oatmeal.
Eggs
Depending on the recipe, there are several ways to replace eggs:
- Ground Flaxseed: Mix 1 tbsp flax meal with 3 tbsp water. Let sit for 5 minutes (a "flax egg").
- Applesauce: 1/4 cup unsweetened applesauce replaces one egg in muffins and quick breads.
- Silken Tofu: Puree 1/4 cup for a dense, moist result in brownies or cakes.
For Better Results
Experimenting is the best way to learn your preferences. Don't be afraid to try different combinations to see what texture works best for the specific dish you are preparing!