Colorado Springs Vegan & Vegetarian Group Message Board › Ingredient Substitution Guide

Ingredient Substitution Guide

user 7165713
Colorado Springs, CO
Post #: 16
I found this on the Vegetarian Times Website and thought it would be a good resource guide. The printable guide is on there website: http://www.vegetarian...­


Ingredient - Substitute

Meat - Beans, cheese, seitan (wheat meat), tempeh (cultured soybeans), textured vegetable protein (TVP), tofu

Meat/seafood stocks- Vegetable stock, water in which beans, pasta, or vegetables have been cooked, vegetable bouillon cubes, miso (fermented soybean paste) diluted with water

Seasoned or smoked meats- Flavored soy meat substitutes, crumbled tofu seasoned with fennel, parsley, and garlic, canned chipotle chiles, roasted vegetables, toasted nuts, smoked tofu, smoked cheeses

Gelatin Agar-agar (powder or flakes), arrowroot (powder), guar gum (made from seeds), xanthan gum (made from corn), kudzu powder


Ingredient - Substitute

Buttermilk- Clabbered soymilk (1 cup soymilk mixed with 2 tsp. lemon juice or white vinegar)

Cheese- Soy- and nut-based cheeses

Cheese or ricotta cheese - Crumbled tofu

Eggs - Ener-G Egg Replacer, 1 mashed banana or 1/4 cup applesauce per egg (best for baked goods); 1 Tbs. agar flakes whisked into 1 Tbs. water and chilled for 5 minutes (for an egg white substitute), 1 Tbs. ground flaxseeds simmered in 3 Tbs. boiling water for 2 minutes

Mayonnaise - Soy-based mayonnaise

Milk- Nut milk, rice milk, soymilk
Powered by mvnForum

Our Sponsors

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy