The last time I chatted with Chloe Coscarelli, her just-published cookbook was in the works, but she couldn’t divulge any of the delicious vegan recipes she was working on.
But now that Chloe’s Kitchen – a must-have cookbook filled with simple and flavorful vegan recipes – is out, she can! Even if you don’t have a copy perched on your cookbook stand yet, the award-winning vegan chef shared her favorite vegan ingredients with Eco Chick to get you in a meat, eggs, butter and cream-free state of mind.
If you are a vegetarian or avoid red meat — just like Chloe and Eco Chick — you may want to consider an iron supplement to guard against iron deficiency anemia. Then, incorporate a few of these ingredients into your cooking or baking routine, and let us know how it turns out!
Vinegar is a great egg replacement especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture.
Blending raw cashews with water is a perfect cream alternative for savory dishes like fettuccini alfredo.
3. Coconut Milk
Canned coconut milk is nature’s substitute for sweet heavy cream! Chocolate mousse, ganache, and whipped cream can all be made vegan with this simple replacement.
Crimini, Shiitake, Portobello, and Oyster mushrooms all have a juicy hearty texture that is perfect for replacing meat. Ground into veggie burgers or charred on the grill, mushrooms are a succulent substitution for meat in any fom.
5. Dark Chocolate
Pure dark chocolate is rich in antioxidants and is a great milk chocolate replacement for non-dairy desserts.
This nutrient-dense fruit can add a creamy body and boost of flavor to almost anything. Avocados can be added to pesto sauce as a substitute for cheese or whipped up as a spread for sandwiches.
7. Nutritional Yeast
Nutritional yeast is a high in protein and B vitamins. Its natural flavor and yellow coloring make it a great substitute for cheese.
Tofu can be sliced, diced, or cubed to achieve a meaty consistency. For best results, freeze a package of tofu, and then defrost in the refrigerator overnight.
9. Non-dairy milk
Soy, almond, and rice milk are fabulous alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from milkshakes to creamy soups.
10. Almond Butter
Almond butter has a mild taste and is a great source of protein and fiber. It adds a thick, velvety texture to smoothies or shakes. For nut allergies, try hemp butter.
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