Basic Vegan Substitutes.

While ‘Eating Animal Free’ I have had a lot of people ask me how to substitute things like eggs, butter and milk, or others say they are interested in becoming vegan but like those products too much and don’t know how to replace them.

When I first became vegan, I didn’t know too much about substituting these products or what substitutes I could actually use that would work.

Substitutes for Eggs:

These egg substitutes are great binding., they are very simple to make and they are good for you! All these substitutes work just as well as an egg.

Organ No EggUse measurements on packaging.

This product is great for pretty much everything, it doesn’t have a flavour so it won’t affect your cooking.

Chia Egg1 tablespoon of chia seeds + 2 tablespoons of water

Add the chia seeds and water to a dish and stir. Sit for 5 minutes to allow to chia to activate and thicken. After it has thickened it should be an egg consistency.  This replaces one egg.

Flax Egg1 tablespoon of ground flax seeds + 2 tablespoons of water

Add the ground flax seeds and water to a dish and stir. Sit for 5 minutes to allow to flax seeds to thicken, after the flax has thickened it should be an egg consistency. This replaces one egg.

Mashed banana- 1 banana = 1 Egg

I love using this in cakes or muffins, it does have a distinct banana flavour though. Bananas help bind and moisten the product.

Psyllium Husks- 1 Tablespoon = 1 Egg

You can use this as a psyllium egg or just pour it in as it is; I generally use this for patties, it just helps to bind it and keep it all together when they are cooking.  If this is being used in cooked goods it is best to eat them cold, the psyllium tends to leave a slimy texture.

Milk and Vinegar– 1 teaspoon vinegar + 1 cup of milk

Add the vinegar to the milk and allow to sit for 5-10 minute. This is great to use in baking, it may smell gross before you put it in but once its cooked then it tastes normal.

Substitutes for Milk:

Plant based milks- rice, soy, almond, coconut etc. 

Use the same measurements (1 cup = 1 cup)

Substitutes for Butter:

Oil- ¾ cup oil for 1 cup of butter

Ideal replacements for sweet and savory cooking.  I prefer to use oil than vegan butter while cooking, I think it gives it a nicer flavour (some vegan butters have a weird flavour) to the item.

Apple sauce- 1 cup = 1 cup

Great for cakes and muffins, keeps them moist.  I sometimes use a mixture of oil and applesauce just so that the product doesn’t get to dry and crumbly.  Most people don’t even notice the difference if you use this substitute instead of the animal products.