It’s that time of year again. Time for good cheer, missletoe, gifts, and all that good stuff.
But how can you eat, drink and be merry when most of what you’d eat and drink to be merry is traditionally made with animal ingredients that you no longer consume?
Well, I have good news, my friends. Or perhaps I should say, “I bring good tidings to all.”
You can make anything plant-based with these easy and affordable vegan substitutes for animal ingredients!
I just LOVE this product, made by Imagine brand! It tastes like the real thing, yet it’s a 100 percent vegan substitute. Use this plant-based base to prepare soups and stuffing, or anywhere else you’d normally use chicken broth. You can even make plant-based gravy by simmering this vegan chicken broth with some flour or corn starch, a dash of plant-based fat, and some spices for seasoning.
Unlike vegetable broth, your recipes will come out exactly like they used to, before you became the “weirdo vegan” in the family 😉
There’s nothing better than a fresh-out-of-the-oven brown ‘n serve roll, but only if it’s smothered in butter. Am I right?
And, although you can find vegan butter at just about any chain grocery store nowadays, Miyoko’s butter takes this fluffy, creamy bit of heaven to a whole new level. The good news is that you can now find it in Trader Joe’s stores. The best news is that it can be used in literally any dish or baked good you can think of.
Cookies? No problem. Frosting? We got you covered (she said to the cake). Mashed potatoes? What time do you want me there?
Use this butter, along with the vegan chicken broth mentioned above, to make your stuffing and gravy, and no one will ever know that it’s not animal-based.
Serve it on a butter dish and watch silently as your meat-loving family members devour every last bit. Then, when they start to make fun of you for your “protein deficiency” or wonder aloud about how you can possibly survive on a diet consisting of “nothing but salads,” fill them in about how you punked them and their buscuits. HA HA!
Make Vegan Desserts With This Plant-Based Substitute
So, we’ve covered the savory side and a bit about sweets, but you can’t possibly bake proper desserts without eggs. And, let’s keep it real, no one is going to go home mad if they don’t get their fill of stuffing. But take away your guests desserts and you’re on the naughty list fo sho!
What’s a vegan Betty Crocker to do?
Make a plant-based flax egg, of course!
Print out the recipe below for this vegan egg substitute, which can be used in recipes requiring up to two eggs, and in just about any recipe or dish. Use it in cornbread, brownies, cookies, cakes, and just about anywhere else you’d like.
One side note regarding flax:
Whole flax seeds will last a loooong time in the fridge, but ground flax seed will not, even when it’s refrigerated.
Once flax has been ground and its outer shell has been breached, it will remain nutritionally viable and safe to consume for only three days. After three days, it is rancid and should be discarded. For this reason, it’s best to use freshly ground flax seed, and to only grind as much as you need at that time.
- 1 1/2 Whole Flax Seeds
- 3 Tbsp Water
- Thoroughly grind flax seed in a high-speed blender or clean coffee grinder until it’s broken down into almost a powder
- Warm three tablespoons of water in the microwave, preferably in a glass container (warm, not hot)
- Measure out one tablespoon of the ground flax seed and, using a fork, mix with the warm water
- Allow to sit for three to five minutes, mixing periodically, until the mixture takes on the consistency of egg yolk
- Use in your recipe immediately
- This recipe yields the equivalent of one large egg
- Not recommended for recipes that require more than two eggs