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EGG SUBSTITUTES.
APPLE SAUCE for muffins, brownies, and some cakes.
To replace one medium egg, add ¼ cup of unsweetened apple sauce.
If a recipe calls for multiple eggs, use apple sauce plus another egg replacer to avoid a potential chewy texture.
BAKING SODA & WHITE VINEGAR for a light, fluffy cake and crepes/pancakes.
To replace one medium egg, combine one teaspoon of baking soda and one tablespoon of white vinegar separately from the other ingredients. Then, add them as directed for eggs.
BANANA. Only for sweet dishes, dense cakes and muffins.
Replace one medium egg with a ¼ cup of mashed, ripe banana. But know that your muffins or cake will be sweeter.
CANNED LENTIL LIQUID-"AQUAFABA". For light biscuits, light cakes, jam rolls and frostings.
To replace one egg white, whip three tablespoons of liquid found in cans of chickpeas, lentils, and white beans until light, fluffy, and stiff.
CHIA SEEDS & FLAXSEED, often called "chia-eggs" and "flax eggs": for cakes, brownies, and biscuits. The golden variety doesn't leave dark specks, but the dark seeds are equally good.
Mix one tablespoon of freshly ground chia or flaxseeds with three tablespoons of warm water to replace one egg. Leave until it resembles gelatinous glue, then immediately add the flax egg to your batter. For a light texture, add a pinch of baking soda. Only use two flax/Chia eggs in any one recipe; for more than two eggs, add another egg replacement.
EGG WASH SUBSTITUTE.
Combine 2 tablespoons of almond milk with 1 tablespoon of maple syrup.
OIL, WATER & BAKING POWDER. For biscuits, brownies.
To replace one egg, thoroughly combine one teaspoon of light vegetable oil, one dessertspoon of baking powder, and two tablespoons of water.
SILKEN TOFU. For savoury rissoles, dense and uncooked cakes, tart fillings, and sauces.
Replace one medium egg with Silken Tofu. Blend until smooth. A few drops of water may be needed, then add to your recipe.
SUGAR SUBSTITUTES.
You may well ask, "Why do Vegans need sugar subs"? Most conventional icing sugar contains dried egg white, and refined white sugar in the UK, US, and other countries is often filtered and bleached using bone char, a product derived from cattle bones sourced from Afghanistan, Argentina, India, and Pakistan. Brown sugar is white sugar mixed with molasses. While white sugar in Australia is typically vegan, it isn't easy to verify. For a guaranteed ethical choice, consider the following alternatives:
AGAVE SYRUP
– Contains 70% fructose and 20% glucose, making it intensely sweet.
– Substitution tip: Use only ⅔ cup of agave syrup per cup of white sugar.
BEET SUGAR
– Extracted from the taproot of sugar beets, a natural plant-based source.
BIRCH SUGAR (XYLITOL)
– Derived from birch tree bark, offering a low-glycaemic alternative.
COCONUT SUGAR
– Made from the sap of coconut flowers, it has a rich caramel flavour and is more intense than white sugar.
– Suitable for people with diabetes due to its lower glycaemic impact.
MAPLE SYRUP
– A natural sweetener harvested from maple trees.
– Substitution tip: Replace 1 cup of sugar with ¾ cup maple syrup.
PALM SUGAR
– Produced from the trunk of palm trees, offering a distinct, earthy sweetness.
RAW CANE SUGAR
– Organic raw sugar is made from 100% evaporated cane juice without bone char processing.
SUCANAT
– A minimally processed sweetener from dried sugarcane juice, retaining more natural nutrients.
TURBINADO SUGAR
– Sourced from non-GMO sugarcane, some of which is organically grown.
***Check your local health food stores or specialty retailers for additional vegan-friendly sweeteners.
VEGAN BUTTER BLOCK, also known as a POUND BLOCK.
For a DIY block, Mix 200g refined coconut oil + 50g neutral oil + ½ tsp turmeric (for colour).A typical block of butter is 2 cups (454 grams or 1 pound or 4 sticks). In Australia, a standard block of butter is often 250g or 500g.
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