It’s never been easier to be a vegan and many times you don’t have to give up your favorite recipes when you don’t want to eat meat!
Ener-G Egg Replacer (I’ve actually never used it but many vegan blogs rave about it!)
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Vegan meat has made some great progress in recent years Yves has some fantastic options, I recommend the Mexican Ground Beef for chili or sloppy joe’s. I also highly recommend the sun-dried tomato sausages!
It gets a bad rap but Tofurky makes some truly amazing products; including gravy, stuffing, and ‘turkey’. You no longer have to settle for potatoes and brussel sprouts at Thanksgiving!
Vegan cheese (like the meats) is getting better although not all of them are super tasty. I find some of them are only good when melted but be willing to try different brands! One of my favorites is Tofutti, which makes AMAZING cream cheese and sour cream.
My mom was hesitant to try Veganaise but I’m happy to say she’s converted! Hummus makes a really great mayonnaise substitute for sandwiches and burgers too!
Earth Balance is a great butter alternative and tastes just like the real thing (they also make vegan shortening), you can also find vegan margarine almost everywhere.