cake - vegan substitutes
Photo: cookie_studio/Freepik
by Food
June 26, 2020

We found delicious vegan substitutes for all the foods you've loved before

Milk to meat, here are the mouth-watering replacements that will make your goodbyes easier

My top five responses to the question “Have you ever thought of turning vegan?” are:

1. Have you seen how slimy tofu is?
2. I’d rather die than give up cheese.
3. But Amul butter shaped my childhood (and my muffin top).
4. Everyone says you turn into a celery-waving, angry person right after you turn vegan.
5. I’d rather die than give up cheese.

“But have you ever tried vegan cheese?” asks chef Naimita Jagasia, pastry chef, recipe developer and owner of Mumbai-based vegan bakery An Ode To Gaia. “No,” I admit sheepishly.

But really, I doubt that vegan cheese could convert me, when Beyoncé’s offer of a lifetime of free tickets to those who make the switch to vegan breakfasts didn’t dent my love affair with all-things-cheese.

By definition, veganism seeks to eliminate all forms of animal cruelty from every aspect of life, including our eating habits, so it’s a noble pursuit and a gentler, more sustainable way of life.

“Most of the time, the aversion to vegan food is psychological. I’ve had people try tofu cheesecake and love it, but when they’re told it’s made using tofu, they suddenly start finding it a ‘little odd’. All you need to do is keep your mind open, and give vegan substitutes a try,” she adds.

So, I decide to put my biases, and bowl of grated cheese aside, and try Jagasia’s vegan substitutes for my favourite foods.

Vegan substitutes for your favourite foods

Milk

milk
Photo: Noemí Jiménez

My childhood was spent trying to dodge the dreaded mug of milk that would leave a foamy moustache on my upper lip. I was once asked to come back home, halfway from school, to find my scowling father standing in the driveway, holding the mug of milk I’d ‘forgotten’ to drink.

It’s been a love-hate relationship, but not one I’m quite ready to give up.

“The major roadblock in the way of transitioning to plant-based vegan substitutes for milk, is the taste. We have been conditioned for decades to associate a particular flavour with milk, and unlearning that takes a while,” explains Jagasia.

Soy and almond are the most popular vegan substitutes. “Soy milk is relatively cheaper, and almond milk’s taste appeals to most people,” she says.

Make your own

Almond milk

almond milk - vegan substitutes
Photo: Freepik

Whoever said putting together vegan substitutes is cumbersome hadn’t discovered this three-ingredient almond milk recipe.

Ingredients

  • 1 cup raw almonds (preferably organic)
  • 2 cups water, plus more for soaking
  • Sweetener of your choice (optional)

Directions

  1. Place the almonds in a bowl and cover with about an inch of water. Let it stand on the counter, covered with a cloth, overnight, or refrigerate for up to two days. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.
  3. Place the almonds in the blender or food processor fitted with the blade attachment and cover with two cups of water.
  4. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. If you’re using a food processor, process for four minutes total, pausing to scrape down the sides halfway through.
  5. Line a fine-mesh strainer with a cheesecloth, and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about two cups.
  7. Finally, add sweetener to the milk if you like.

Recipe: Thekitchn.com

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Butter

butter toast - vegan substitutes
Photo: congerdesign/Pixabay

Butter makes everything better – a motto I’ve lived by. My parents would find me sitting in front of picture books, nibbling on the edge of a brick of Amul butter.

This is also a motto that all of India swears by. The proof? Pools atop stacks of parathas and generous dollops put on steaming hot rice disguised as mother’s love.

“Vegan butter is usually made using refined coconut oil,” says Jagasia. “It is dairy-free and cholesterol-free. Because it is refined, the coconut oil is odourless and tasteless, which helps make it taste like butter and has the characteristic texture,” she adds.

The butter is then emulsified using olive oil, sunflower oil or other tasteless oils. Some brands even use turmeric as food colouring to make the vegan butter resemble good ol’ Amul butter.

Make your own

Vegan butter made using coconut oil

Butter
Photo: Megumi Nachev/Unsplash

Making butter from scratch might feel like a task better left to professionals equipped with high-end kitchen appliances, but all you need is your trusted blender.

Ingredients

  • 1/2 cup unsweetened soy milk
  • 2 tsp lemon juice
  • 1 and 1/4 cups coconut oil (melted)
  • 1/4 cup sunflower oil or any neutral oil
  • 2 tsp nutritional yeast
  • 3/4 tsp salt

Directions

  1. Mix the milk and the lemon juice in a bowl. Stir and allow to sit for a minute or so. It will thicken and curdle. You can also mix them in the blender jar if you want.
  2. Add the mixture and all the remaining ingredients to a blender and blend until smooth.
  3. Pour the mixture into a container and refrigerate until set.
  4. Keep it in the fridge for two to three weeks, or even longer. Remove from the fridge to soften for a few minutes if needed. It will last about three months in your freezer.

Recipe: Simpleveganblog.com

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Cheese

cheese - vegan substitutes
Photo: Aliona Gumeniuk/Unsplash

A stringy cheese pizza, a pot of bubbling fondue – cheese is what the happiest dreams, and even happier stomachs are made of.

Cheese has been my primary reason to never even entertain the thought of turning vegan. But as it turns out, vegan substitutes for cheese are aplenty, and apparently taste as good.

The most popular base ingredient used to make vegan cheese? Cashews, owing to their creamy texture. They also don’t have a distinct pungency, which helps achieve the desired flavour profile.

“It really depends on how open you are to exploring different flavours. You can make vegan cheese using any white nut or even watermelon seeds for that matter. The trick is to use other flavouring agents like salt and lemon juice to nail the umami flavour,” explains Jagasia.

Make your own

­­­Vegan herbed cheese dip

cheese
Photo: Freepik

Here is a vegan fix for your favourite movie night snack, cheesy tacos.

Ingredients

  • 1 cup cashews
  • 1/2  lemon or lime, juiced
  • 2-3 cloves of garlic
  • 3 tbsp nutritional yeast flakes or powder
  • 1-2 tsp liquid smoke (available on Urban Platter)
  • 1 heaped tbsp mixed herbs
  • 1 tsp green or red chilli powder, sriracha or tabasco
  • 1 tsp miso paste
  • A pinch of salt
  • 1/4 cup water to blend (can add more to adjust consistency to your liking)

Directions

  1. Soak the cashews for 15 minutes in hot water, then strain.
  2. Add cashews to the blender.
  3. Add fresh water, then add the rest of the ingredients.
  4. Blend on the highest speed until creamy and smooth.
  5. This recipe is adaptable, so feel free to add taco seasoning, bbq sauce, rosemary, black pepper or any other flavouring or seasoning.
  6. You may also omit the garlic, liquid smoke and change the herbs. But the rest of the ingredients are essential for a truly cheesy flavour.

Recipe: An Ode to Gaia

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Yoghurt

yogurt
Photo: Sara Cervera/Unsplash

Dahi isn’t just a permanent fixture on Indian dining tables, but also in the list of ingredients of almost all of your nani’s nuskas. It’s great for your digestive system, your skin, and even better for your hair.

So giving up yoghurt for most Indians is a lifestyle shift, but finding and whipping up vegan substitutes is easier than we thought.

“You can make it using any plant-based milk. Choose one that doesn’t have too distinctive a taste, soy milk is what I use. And then all you need to do is add a little bit of store-bought vegan yoghurt to lukewarm milk, and refrigerate it to help it set, like you’d do for regular yoghurt,” says Jagasia.

Make your own

Vegan coconut yoghurt

Smoothie bowl
Photo: Jwlez/Unsplash

Give your smoothie bowls a tropical twist with this refreshing vegan substitute for flavoured yoghurt.

Ingredients

  • 400 gms coconut milk
  • 2 tsp agar agar flakes or 2 tbsp tapioca starch
  • 4 probiotic capsules or 4 tbsp store-bought coconut yoghurt
  • 2 tbsp sweetener

Directions

  1. Pour the coconut milk into a medium pot. Whisk until the milk is smooth and uniform.
  2. If you’re using agar agar, sprinkle one teaspoon of agar agar flakes into the pot over the coconut milk, but don’t stir.
  3. If you’re using tapioca starch, scoop out roughly one-thirds of a cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.
  4. Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. The agar agar will also start to melt and combine.
  5. Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for five to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.
  6. Cool the milk until it’s just warm to the touch.
  7. Twist open the probiotic capsule and pour the powdery contents over the milk and discard the capsule’s casing. Whisk to combine.
  8. Alternatively, whisk in four tablespoons of store-bought coconut yoghurt.
  9. Add the sweetener of your choice and whisk well.
  10. Pour the coconut milk into the sterilised jars and screw on the lids. Place them in an oven — turn the oven light on to keep the environment warm. And let the yoghurt set for 12 to 24 hours.
  11. Place the set yoghurt into the fridge and chill for at least six hours. The yoghurt will become thicker as it chills.
  12. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yoghurt.

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Meat

kebabs vegan substitutes
Photo: Victoria Shes/Unsplash

Now it’s time to address the elephant in the room, and just say it like it is – passing a carrot hotdog off as mock meat is a sham.

“I completely agree,” laughs Jagasia. “I was a hardcore non-vegetarian, who had tried every possible meat. But my love for animals made me give up meat. I didn’t think I’d be able to give up fish and eggs until I actually did, and I don’t miss it at all now thanks to the vegan substitutes,” she adds.

She also talks about ingenious tricks that people use to make mock meat seem like the real deal – beetroot juice for the reddish tint, mock chicken flavouring made entirely out of herbs, using vegetarian gelatin for the meaty texture.

“It’s the texture of the meat that most of us miss. Once you nail that, then it’s all about the masala and seasoning you use to flavour the dish.”

Make your own

Vegan chicken cutlets

chicken
Photo: Andy Hay

Will you turn vegan if we tell you that you wouldn’t have to give up chicken nuggets? Well, not the actual chicken nuggets, but the closest and most accurate vegan rendition will blow your mind.

Don’t believe us? Try it yourself.

Ingredients

  • 1 cup rehydrated soya granules
  • 1 cup vital wheat gluten
  • 1/2 cup water or vegetable stock
  • 3 large onions, caramelised
  • 2 tbsp Italian herbs
  • 2-3 cloves of garlic
  • 1 tbsp balsamic vinegar or soy sauce
  • 2-3 tsp chicken bouillon flavour (available on Urban Platter)
  • 1/4 cup all-purpose flour, whole-wheat flour or more gluten
  • A big pinch of salt (only if your mixed herbs don’t have salt)

Directions

  1. Caramelise the onions.
  2. Rehydrate your soya granules as per the packet or boil them in water for one to two minutes.
  3. In a blender, add the caramelised onions, garlic, vinegar, chicken flavour, herbs and half of the water.
  4. Blend this into a smooth paste.
  5. Add the wheat gluten, soya granules and the blended paste into a big bowl and add the remaining water.
  6. Knead it to combine the mixture and add the all purpose flour, one tablespoon at a time, only if your mixture is too wet.
  7. Knead for 45 seconds to one minute.
  8. Roll out a large piece of foil and shape the gluten mixture into a thick round log, thick enough for burger patties or cutlets.
  9. Wrap the log in foil and steam it for two hours.
  10. The consistency should be firm, and not wet or sticky after steaming.
  11. Let it rest for another one to two hours and it’s best to keep it in the fridge overnight before using.
  12. Use it as you would use chicken, that is, soak it in a marinade, pan fry it and use it as burger patties, chop into chunks or use in curries.
  13. Alternatively you can shape them into chicken nuggets prior to steaming by roughly tearing the pieces and shaping them into nuggets.
  14. Place on foil and over the double boiler and steam it.
  15. Once you steam the nuggets, you can then rest them overnight or for a few hours.
  16. Dip the nuggets in a mixture of soy milk, flour and herbs and coat in breadcrumbs.
  17. Fry in oil for the perfect chicken nuggets.
  18. This can be stored in an airtight container in the fridge for three weeks and in the freezer for two to three months, if wrapped properly.

Recipe: An Ode to Gaia

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Ice cream

vegan substitutes
Photo: Brooke Lark

What even is summer without ice cream dripping down your elbows and staining your brand new outfit?

“Vegan substitutes for ice cream are probably the easiest to recreate and find. All sorbets are essentially vegan unless made using honey, and as far as creamy ice cream is concerned, just use vegan substitutes for milk,” says Jagasia.

Make your own

5-minute vegan mango sorbet

vegan substitues
Photo: Allie/Unsplash

When the air conditioning doesn’t seem to be doing the trick, and mango season is threatening to up and leave, whip up this sorbet to beat the heat and make the most of your favourite fruit.

Ingredients

  • 3 1/2 cups frozen mango chunks
  • 1 tbsp lemon juice
  • 3 1/2 cups water
  • 150 gms sugar

Directions

  1. In a small bowl, combine water, sweetener, and lemon juice.
  2. If you use regular sugar, add water, and sugar in a small pot, and heat on medium heat until the sugar has been dissolved. Then allow the water mixture to cool down.
  3. Add mango chunks and half a cup of water mixture in a powerful food processor.
  4. Blend until the mango chunks are completely smashed, pouring the remaining water mixture as you blend.
  5. Blend for about three to four minutes, until the sorbet reaches a creamy dense consistency.
  6. For soft-serve, scoop the sorbet directly from the food processor into small bowls and serve.
  7. For a dense consistency, transfer the mango sorbet into a freezable container and freeze for one to two hours.
  8. Before serving, let the mango sorbet soften for five minutes, then scoop into bowls

Recipe: Thepetitecook.com

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