Vegan indicates that no animal products or compounds of animal origin are incorporated.

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1answer
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How can I preserve refrigerated cashew / almond milk by at least 2 months?

How can I preserve refrigerated cashew / almond milk by at least 2 months? I tried citric acid, but a very bad taste and smell resulted. Does anyone know what can i use naturally to prolong the life ...
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1answer
49 views

Can I use agar as a coagulant to make homemade tofu?

Good tofu is really hard to come by where I live, especially silken tofu. I want to try making my own tofu. There are tons of recipes online. BUT, some of the coagulants (gypsum, or nigari) are also ...
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11answers
5k views

How can vegans alleviate the effects of spicy food?

It's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is due to casein. Simply drinking water or ...
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2answers
108 views

Vegan alternative to Mozzarella

I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one (important) cheese I have yet to find a ...
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0answers
18 views

What do eggs do in cakes and how should we replace them for vegans? [duplicate]

What do eggs do in cake recipes (both sponge and rich fruit cakes) and thus what is a suitable substitute when baking for vegan guests? Another question asks the first part: What role do eggs play in ...
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1answer
89 views

How does pineapple affect umami when used in vegan-fish-sauce recipes?

I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A number of recipes are simmering fresh chopped pineapple along with salty ingredients ...
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2answers
383 views

What can I substitute for the egg used to seal egg rolls?

I would like to make a vegan "egg roll". In a normal egg roll, the filling is cooked and then placed in a wrapper, which is folded and sealed with egg before frying. I know how to make substitutions ...
4
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2answers
152 views

Substituting Cream without Coconut

I'm mastering my vegetable curry recipe and while it is spectacular in its current form using heavy whipping cream, I have some wild notion that the recipe would be more appreciated if I could manage ...
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3answers
434 views

What natural emulsifier can I use for almond milk?

I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag). The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it ...
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1answer
159 views

Do vegans eat honey? [duplicate]

We all know that besides what vegetarians don't eat (meat and fish), vegans also don't eat eggs. But do vegans eat honey, and, if not, then what do they consume in place of honey when they have a ...
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1answer
137 views

Live Tomato Zucchini Lasagna - what does live mean?

I was looking at the menu of Candle 79 - a vegan, organic restaurant in Manhattan. One of the items on the menu is titled: Live Tomato Zucchini Lasagna - cashew cheese, marinated wild mushrooms, ...
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1answer
201 views

What is the diference between a quinoa burger, a quorn burger, and a soya burger?

I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of these in common to the above? What about ...
6
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1answer
150 views

Filtered or non-filtered soymilk maker?

In the process of making soymilk for drinking it, using it as diary replacement in vegan cooking or preparing tofu, one have to strain the mixture to remove the okara. There are lot of soymilk makers ...
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2answers
297 views

Vegetable stock for a vegan gravy

I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I add ...
5
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3answers
204 views

Make seitan “fattier”

Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
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2answers
319 views

Reformulate a marshmallow recipe to remove lactose and HFCS

I'm trying to modify the marshmallow recipe in this post to make it vegan: http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan-kappa-and-iota/ The first hurdle is ...
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0answers
79 views

How to minimize salt taste from biryani? [duplicate]

I've tried Veg Biryani dish yesterday but I was failed to know the amount of salt to be added. Its tasting little bit salty. I've to cook it again today night. Can somebody tell me how to reduce the ...
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5answers
12k views

Best vegan substitute for egg wash

What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
2
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2answers
986 views

How do I make tasty seitan in a pressure cooker?

Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it undisturbed. When done, the chunks were ...
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5answers
2k views

Is cast iron skillet suitable for vegans?

I have a cast iron skillet and one of the guests coming for dinner is vegan. Since cast iron is seasoned by all kinds of grease over time I wonder if this is suitable for vegans. I don't want to ...
3
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2answers
342 views

Using Soy Meat in Lasagna

I made some vegan lasagna today, despite initial doubts it turned out pretty good. However the soy meat I used was a bit tasteless. I am not expecting it to taste like meat, I am completely happy ...
4
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2answers
431 views

How would I go about recreating beef/hamburger taste/umami, strictly vegan?

I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes ...
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2answers
5k views

Wheat Flour Vs. wheat gluten

Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
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1answer
2k views

How can I make a raw vegan shrimp paste substitute?

I would like to make a raw vegan shrimp paste substitute. I have seen people suggest using mushrooms -- yes, but.. how would you make it taste like Thai shrimp paste?
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4answers
10k views

Does white chocolate HAVE to have milk in it?

I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white chocolate, they all contain either milk ...
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0answers
93 views

How can I make better eggless scones? [duplicate]

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
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3answers
985 views

How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten

I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup ...
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3answers
4k views

I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing

I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.
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7answers
5k views

How to add a salty/bacon flavor and texture to vegan collard greens?

As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits, vegan bacon strips (both frozen and ...
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2answers
1k views

How to remove quinoa bitterness (with many restrictions) doing chapatis

I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa? There are several constraints for the solution: no egg, wheat, soy, dairy, corn, rice, meat.
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2answers
623 views

How to prevent curdling in a local vegan coffee creamer- aka- Post Apocalypse hippy coffee creamer?

Sorry, I got a few questions here. 1) I was at a vegan, locavore restaurant and their soymilk curdled in the coffee. Why did it curdle? 2) I thought, gee, they should use something like coconut ...
2
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1answer
237 views

using polenta to make hamburger

Hello I am cooking vegan today and I want to know, if I can use polenta to make some kind of food, that is similar to hamburger meat. ( I want to use polenta, because I already bought it and try to ...
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1answer
3k views

A substitute for carrageenan?

We are trying to make nondairy cheese. The recipe calls for Carrageenan and we have arrowroot. How much arrowroot should we use in lieu of the carrageenan?
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2answers
785 views

Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?

I love almond milk, and it's relatively easy to make, however the recipes I've used all call for removing the skins by blanching before blending with water and straining. However I find the skinning ...
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8answers
17k views

Is it possible to make soymilk without a “beany” taste?

I've made soymilk several times using dried beans. I've done it using a pot of boiling water to cook the pre-soaked beans, blending in a blender, and straining. I also have a SoyaJoy soymilk maker. No ...
5
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1answer
855 views

Can I substitute Ener-G Egg Replacer with Orgran No Egg?

I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg available for sale in my city, so my fingers ...
5
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2answers
169 views

How do beets bake up in flour?

I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
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5answers
2k views

What are some vegan thickeners for beverages?

I need a vegan thickener that dissolves well and doesn't have any flavor. I tried tapioca flour the other day and it didn't dissolve very well and left a powdery mouthfeel. Cornstach is not bad. ...
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1answer
2k views

How can I fortify homemade soy milk?

Commercial soy milk is fortified with lots of different vitamins. Is it possible to add these vitamins to homemade soy milk? If so how would you do it? I'm not sure if we absorb the vitamins or if ...
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1answer
533 views

How much salt should I put in a vegetable stew?

I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just bring out the flavor without getting ...
3
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3answers
430 views

Replacing cream and butter in a carrot casserole/pie

Casserole from pureed carrot (it may be a "pie" rather than a "casserole" though - my footing in Anglo cooking terms isn't very strong, feel free to edit) is a traditional Finnish recipe. ...
6
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2answers
950 views

Should flax seeds be crushed to be a good egg substitute?

When I'm looking up egg substitutes, one of the easiest (for me) is making a slurry of flax seeds and water. However, I noticed there is a difference between using the flax seeds whole and breaking ...
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2answers
1k views

Could a cast iron skillet change its ways and be kosher for a vegan?

If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and ...
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1answer
2k views

What differences are there between Chia and Flax Eggs?

In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes. I ...
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1answer
1k views

How can I modify corn bread recipes to accomodate a wet filling?

I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn ...
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1answer
617 views

Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?

I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes 30 cups of broth, so overall is a very ...
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3answers
829 views

Webshop to buy vegetarian/vegan products online delivering in Canada?

I would love shops with bulk of almonds, various beans (soy,lentils,chickpeas), speciality cereals like quinoa/amaranth, seitan mix, vegan fake chiken, broths, wheat grass, vegetarian/vegan fake meats ...
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3answers
2k views

What is the ideal fake turkey substitute for a vegan Thanksgiving?

While recently experimenting with a seitan based fake turkey, I was curious if I was even pursuing the right media for making a fake vegan turkey. With respect to the following characteristics, what ...
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1answer
1k views

How can I make a vegan turkey-skin substitute?

I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one that was ...
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3answers
5k views

Does dry frying tofu really cause tofu to better soak up a marinade?

Does dry frying tofu really cause tofu to better soak up a marinade? Source: http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros