How do I veganize an omnivorous recipe? That question has come up with me a time or two and overall, it is relatively simple. I demonstrated that last week in my Banana Cake recipe. If there are some tried and true recipes you just love but would like to make them healthier or even fully veganized, it takes a little research but it can be done. Fortunately, we live in a time where research is really simple; an inquiry in Google and thousands of pages pop up in seconds. Also, there are a number of products, not just fruit and vegetables, we can buy that are “accidentally” vegan though not necessarily healthy (like Oreo cookies or Pringles for instance).
Mushrooms, chickpeas, beans or lentils make great meat substitutes in soups and stews not to mention all the processed meat alternatives on the market these days. In baking, there are so many options for egg and milk substitutes that your ability to veganize recipes is limitless. Some substitutes will work right away and some will require some experimenting on your part but I encourage you to try…several times if necessary.
Cheese can be a tough one to find a substitute for especially if you are cooking with it, however again, there are several vegan alternatives on the market. If you aren’t happy with them, try making your own. Skye Michael Conroy, a vegan chef, has published several cookbooks worth buying but he has one called the Non-Dairy Evolution with some fabulous cheese recipes and they are easy to make.
I cannot stress enough to use the internet as your first tool when looking to veganize your favourite standard recipe into a plant-based alternative. Less meat, animal fat or dairy and your body (and the planet) will thank you!
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time Spud customer, and now our very own resident vegan blogger!