When we decided to go vegan, I thought it would be easy to modify recipes to fit our needs. I soon realized that oil, eggs and butter are the backbone of most recipes. So off I went to research substitutes for these ingredients. I have to say, I had to try a variety of suggestions before I got the ones I liked, I wanted to be able to imitate the taste and substance.
Whenever you see a substitute for these ingredients in my recipes on this site, please come back here to this post for details.
For sweet recipes like pancakes I use an equal part applesauce for oil.
For other oil requirements I use this recipe:
Source: Benton Sister’s Cookbook #3
Vegan Oil
1 cup of water, 1 Tbsp Cornstarch, 1/2 tsp salt, 1 Tbsp of key spice in the recipe. For example, if the recipe asks for basil, I’ll add the basil to the oil as the key spice. Whiz in blender, water, cornstarch, and salt. Pour into saucepan: stir in spice(like basil). Heat to a boil. Cool. It will have the shine and consistency of oil to use in place of oil for your recipes or add your own favorite exotic flavor to this no-oil oil for your own special touch. (Makes 1 cup / 16 tbsp / 48 tsp)
Vegan Butter
1/2 cup Almond Milk , 3 1/2oz. of cooked cauliflower (about a 1/2 cup), 1/8 tsp of turmeric, 1 tsp of salt, 1 tsp of Psyllium Husk
Whiz all of the above in a food processor then refrigerate for use.
(Makes 1/2 cup / 8 tbsp / 24 tsp)
Eggs
Chia Seed Egg Replacer
1 Tbsp chia seeds, 3 tbsp water
Place chia seeds in a small bowl and mix with water. Let it sit for 5-15 minutes and use in recipe as 1:1 substitute for eggs. (Makes 3 tbsp / 9 tsp)
If you want to take the easy way, here is another alternative egg replacer product that works just fine. You can buy The Neat Egg on Amazon and just follow the simple directions. Here’s the link: https://amzn.to/2V410tl