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Proven Vegan Substitutes That Really Will Work For You

Proven Vegan Substitutes that will  work

Here are some proven vegan substitutes to convert the recipes to vegan. Many Recipes of dishes we like contain eggs, milk, butter or honey, you can replace them. Not in every family, relationship or friendship, everybody is vegan.

Often the favorite dishes can be changed with substitutes and even non-vegan will not notice the difference. Often the dishes taste even better. If you have a favorite meatless recipe and it needs eggs, dairy or honey, here comes the solution.

The first part here is all about egg -substitutes and on page 2 are many proven vegan substitutes which a skilled foodie tried, experimented and found it works.

Have a look and find the best way to convert some of the favorite dishes with these proven vegan substitutes. Start and make it all vegan!

Proven Vegan Substitutes That Really Will Work For You

Proven Vegan Egg Substitutes That Can Be Used In Almost Any Recipe

To get you started, here’s a list of common (and not-so-common) vegan egg substitutes. Get ready to dig in!

Applesauce

Vegan bakers will be happy to know that this popular kid’s snack doubles as a delicious egg replacement. Actually, who am I kidding? Adults love this stuff, too.

If you want to ditch the eggs, you can easily use applesauce. Simply use a quarter cup applesauce for every one egg. Your finished recipe will be super moist and eggless.

2. Bananas

Out of applesauce? You can use bananas in the same way. Use one ripe banana for every egg. Don’t forget to mash it up before using.

Keep in mind that using bananas has more of a taste change than applesauce. The flavor is very light and may not be noticeable to some people. Additionally, you’ll also get a healthy dose of vitamins and fiber. Win.

3. Pumpkin

Contrary to what you may think, this fall fave can be used all year round. Like applesauce and bananas, the creamy consistency serves as an awesome binder in baking. For best results, use canned pumpkin that has already been mashed up. You’ll need a quarter cup for every one egg.

Pumpkin will also alter the taste. Don’t worry, though. Your chocolate brownies will still taste like chocolate! Promise.

4. Ground Flax Seed


Flax seeds are a superfood that I can totally get behind. Alone, flax seeds have a light nutty flavor and subtle crunch. They’re full of fiber and good-for-you healthy fats, too.

Ground flaxseed can also be used as an egg substitute. For each egg, mix one tablespoon of ground flaxseed and three tablespoons water. Let the mixture hang out for a few minutes, allowing the seeds to soak up the H2O. Add the mixture to your batter as usual.

5. Chia Seeds

Chia seeds are right up there with flax seeds on the superfoods list. They’re also high in healthy fats and fiber, along with magnesium and antioxidants. To top it off, it can also be used as an egg substitute. Talk about a talented food.

For every egg that needs to be replaced, mix one tablespoon of chia seeds with three tablespoons water. Leave the mixture alone for 15 to 20 minutes, letting the chia seeds absorb the water. It will form a gel-like mixture.

Best Chia Seeds of 2017 – Top 10 Brands Reviewed! Find more here >Vegan Egg Substitutes That Can Be Used In Almost Any Recipe

Finding substitutes for animal products is perhaps the trickiest part of vegan cooking, both for a new conscious eater and for someone who’s been doing this a while. Here is a list of vegan substitutes that always work

PROVEN  VEGAN SUBSTITUTES

Finding substitutes for animal products is perhaps the trickiest part of vegan cooking, both for a new conscious eater and for someone who’s been doing this a while. But it can also be a lot of fun to spend some long-held traditions of cooking and baking by using cruelty-free products and getting results that are just as good and usually healthier than their animal-infested versions. Here is a list of vegan substitutes that always work for me. I’ve tried to group them by the animal product they replace. I will add to this list as I experiment with new substitutes, but meanwhile, rest assured that I’ve tried and tested them for years now in my vegan kitchen.

1 EGG

(To replace more than one, just multiply)
1 tbsp of ground flax meal + 3 tbsp of water
I use this most often for baked bread-cakes, like my Banana Nut Bread and Zucchini Bread, and in cookies and muffins.

1/4 cup tofu
(I usually blend my tofu so it is smooth before using it. If you add it as is to a recipe, you might never be able to break the lumps. Tofu works especially well in quiches and pancakes and pasta. It is also a great replacement in scrambled eggs).

1/2 banana
(I usually don’t use banana unless I want the recipe to be banana-flavored, as in my Banana Cake.)

1/4 cup applesauce
(Applesauce also makes a baked good really moist, so it allows you to cut down on fat in the recipe. It works great in my Carrot Cake.)

Commercial powder substitutes like EnerG
(I don’t use these a lot, but they are handy at times, especially in lighter cookies, like Amaretti. Read package instructions for measures.)

ONE CUP MILK

(With all the alternatives available, there is really no excuse to use dairy milk. I love soy milk with cereal and in cakes and muffins etc, and I use almond milk instead of milk in many Indian sweets)

1 cup Soymilk, 1 cup Rice Milk, 1 cup Almond Milk, 1 cup Hemp Milk, 1 cup Hazelnut Milk

ONE CUP YOGURT(Yogurt substitutes work great in raitas and other Indian foods like biryanis which call for yogurt Commercial soy yogurts are also available in the United States and other parts of the world.)

1 cup silken tofu blended with 2 tbsp lemon juice + 1/4 tsp salt (use more or less lemon juice if you don’t want your yogurt to be too acidic.)
Commercial soy yogurts available around the United States. Look in the regular refrigerator aisle alongside regular yogurt.

1 CUP BUTTERMILK

(Buttermilk substitutes can be used in any recipe that calls for it, including cupcakes, pancakes, and southern-style biscuits)

1 cup soymilk or almond milk + 1 tsp vinegar (I use any I have on hand, from plain vinegar to balsamic to apple cider. Mix and set aside for a couple of minutes to curdle.)

1 TBSP BUTTER

(Butter substitutes, like milk and yogurt substitutes, replace all the cholesterol with healthy fats that are better for you. Of course, vegan fats also contain the same number of calories as animal fats, so don’t overdo the use of fats of any kind.)

1 tbsp vegan margarine or “butter” (Earth Balance is the one I most use)

One tbsp flavorless oil, 1 tbsp vegetable shortening (vanaspati in India

One TBSP CHEESE

1 tbsp nutritional yeast
(This is most commonly used in pestos, pasta, etc. as a cheese substitute and it adds a wonderfully cheesy flavor. It has all the yumminess of cheese minus the bad fats, and, cherry on the icing, it is packed with healthy B vitamins.)

1 tsp miso
I am a die-hard fan of this Japanese seasoning and use it all the time instead of salt and in place of cheese in pestos and soups. I even add it to quiches, sauces, etc. Always add miso at the end of cooking, since heating miso can kill the wonderful enzymes it has that regulate your digestion).

1 TBSP CREAM

1 tbsp cashew cream (blend cashews with enough water to keep blender blades running)

One tbsp almond cream (blend blanched almonds with enough water to keep blades running)

Click here >OTHER NON-DAIRY PRODUCTS to find all of them 

Also, see How To Convert Traditional Recipes To Vegan

You may like >“Food Revolution: What We Eat Can Make A Difference” an eye-opening and compelling documentary. This film features T. Colin Campbell, Vandana Shiva.