What do vegans use in baking to substitute eggs and milk?!
AS YOU ALLLL KNOW!.!.!. (haha jk) I am not a vegan!. however, I am not opposed to lowering my use of animal products, and I was wondering tonight as I baked some black bean brownies (recipe at www!.allrecipes!.com) I wondered what vegans use when they bake to substitute eggs and milk, and do you get the same results as the eggs and milk give!? I love sy products, especially soy milk, but I can only tolerate in small amounts :( but I would not be opposed to using soy milk in baking!.Www@FoodAQ@Com
Answers:
According to my vegan cookbook, called 'Vegan with a Vengeance', eggs can be replaced by Ener-G egg Replacer (from a health foods store), soya yogurt and bananas!. All of which are totally vegan!. Apparently, bananas are great at replacing eggs!. Soy milk is great for replacing milk, and it is lower in fat than dairy milk!.
:)
Wow, I've just discovered this good webpage-
http://veganmeans!.com/how_veganism/How_t!.!.!.
Hope I helped!Www@FoodAQ@Com
:)
Wow, I've just discovered this good webpage-
http://veganmeans!.com/how_veganism/How_t!.!.!.
Hope I helped!Www@FoodAQ@Com
Try a product called "ENER G Egg Replacer"!.
Good for baking!. Totally vegan!. Totally no cholesterol!.
You can buy it many times at your local grocery store (I get mine at my local Krogers) - or you can get it at health food stores!.Www@FoodAQ@Com
Good for baking!. Totally vegan!. Totally no cholesterol!.
You can buy it many times at your local grocery store (I get mine at my local Krogers) - or you can get it at health food stores!.Www@FoodAQ@Com
I use soy milk to replace milk and 1/4 cup of silken tofu to replace 1 egg!.Www@FoodAQ@Com
Vegetable oils can be used!.
Cornbread
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs!. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist!.
Ingredients:
1 ? cups yellow cornmeal (organic and stone ground, if possible)
1 ? cups unbleached white flour
? teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ? cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1!. Heat oven to 425° F!. Lightly oil a cast-iron skillet with a little canola oil!. Heat it in the oven while you mix the cornbread batter!.
2!. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt!.
3!. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat!. Add additional hot water if necessary to make a light batter!.
4!. Spoon batter into the hot cast-iron skillet!. Batter should sizzle when it contacts the skillet!. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch!.
5!. Cut into wedges and serve!.
Nutritional Information:
Per serving:
198!.5 calories
5 g total fat (0!.4 g sat)
0!.0 mg cholesterol
34!.2 g carbohydrate
3!.8 g protein
1!.6 g fiberWww@FoodAQ@Com
Cornbread
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs!. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist!.
Ingredients:
1 ? cups yellow cornmeal (organic and stone ground, if possible)
1 ? cups unbleached white flour
? teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ? cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1!. Heat oven to 425° F!. Lightly oil a cast-iron skillet with a little canola oil!. Heat it in the oven while you mix the cornbread batter!.
2!. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt!.
3!. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat!. Add additional hot water if necessary to make a light batter!.
4!. Spoon batter into the hot cast-iron skillet!. Batter should sizzle when it contacts the skillet!. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch!.
5!. Cut into wedges and serve!.
Nutritional Information:
Per serving:
198!.5 calories
5 g total fat (0!.4 g sat)
0!.0 mg cholesterol
34!.2 g carbohydrate
3!.8 g protein
1!.6 g fiberWww@FoodAQ@Com