If you’re a vegan or looking to be a vegan, you’ll no doubt know just how many dishes, cakes and bakes are filled with foods you CAN’T eat.
But fear not. Here are seven of the best vegan food hacks we’ve seen that will bring you back into the world of sweet treats and egg-based grub. And you’ll be just like me asking all the time, “Is this really vegan? I can’t believe this cake is vegan.” Enjoy.
Vegan Hack #1: CHIA OR FLAX MEAL + WATER = EGGS
Whisk either chia or flax meal together with water (1Tsp to 3Tsp respectively) and leave for 10-15 minutes until of a gelatinous consistency.
Use as you would an egg in baking.
Vegan Hack #2: SWAP BUTTER FOR AVOCADO
In baking you can swap out the butter for avocado – the fat content and texture makes it the perfect ingredient alternative.
Vegan Hack #3: SAVE CHICKPEA BRINE FOR MERINGUES
Yes, it sounds mad but instead of throwing the water from your tin of chickpeas, may we suggest you whip it up with sugar to make meringues?
Whisk it like you would egg whites before hitting it with the sugar. Sorry, the chickpea brine certainly doesn’t make them healthy (it’s loaded with sodium amongst other ingredients, if you haven’t already guessed).
Vegan Hack #4: USE COCONUT MILK FOR WHIPPED CREAM
Empty a tin of yummy coconut milk into a container, leave to set a bit in the fridge over night, then whip.
That’s cream (and it’s sometimes even much better than regular cream).
Vegan Hack #5: TOFU SCRAMBLE IS JUST AS GOOD AS EGGS
If you’re looking for a vegan alternative to eggs for breakfast, try tofu scramble. I have gotten used to the taste yet but the texture if just about the same as any good old fashioned scrambled eggs. Here’ a quick recipe or a tofu breakfast scramble.
Vegan Hack #6: ADD XANTHAN GUM TO MAKE FROTHY COFFEE
You need just 0.1% xanthan gum in your coffee, that’s about 1 gram in a litre, and you’ve got your very own in-house Starbucks. Imagine the number of cows you’ve just saved for the rest of your life.
Vegan Hack #7: VINEGAR TURNS ANY MILK INTO BUTTERMILK
Adding just 1Tsp of apple vinegar, or lime or lemon juice per 1 cup of milk will create a totally dairy-free buttermilk.
Just leave it to sit for 10-15minutes after combining.