Going vegan can be tricky, but in some good news, you can still bake even though you’re not buying eggs anymore. Here’s what an expert says online: 

Eggs do many things in baking, from binding to acting as a rising agent. Swapping out a single egg for a vegan substitute is easier, whereas a 6-egg recipe is more difficult to convert.  

Keep in mind, it is best to look for a vegan recipe, instead of just swapping eggs for apple sauce in your regular birthday cake. 

Mashed bananas 

Ready for your next weekend bake? Use mashed banana in your batter. Not only does banana hold your batter together (just like eggs), but it also gives a moist texture. Bananas are a great replacement when you make flap jacks – where it will act as a wet binder. This handy substitute will also “add flavour to the item, which is wonderful, but you’ll want to make sure that the flavour profile suits what you’re making,” says chef and pastry instructor, Penny Stankiewicz.  

Apple sauce 

Compared to mashed bananas, applesauce gives a milder flavour to baked goods. Although it’s a great substitute, applesauce can make your batter heavy – so before adding it, stir in a pinch of baking powder in your sauce to help with leavening. If possible, choose the unsweetened version. If you already have the sweetened type in your pantry, remember to reduce the sugar in the recipe to avoid overly sweet treats. Apple sauce is the perfect substitute for a sweet treat like muffins.  

@tomatoeswithlemon REPLACE EGGS IN BAKING perfect for vegans, for egg allergy, or a cheaper option! Love, @tomatoeswithlemon There are many plant-based alternatives—such as aquafaba, mashed banana, chia seeds, silken tofu, baking powder and baking soda, and Bob’s Red Mill egg replacer. I rely on these because they’re easy and convenient to use. 1 egg = 1/4 cup apple sauce 1 egg = 1 tbsp flaxseed meal + 3 tbsp water #eggsubstitute #eggreplacement #eggfreecake #eggfreebaking #eggallergy #vegansubstitutes ♬ original sound – Tomatoes with Lemon

Carbonated water (soda or sparkling water) 

“Compared to many other egg substitutes, carbonated water is best used in lighter recipes, such as cakes, cupcakes, and breads. The bubbles will trap air, leading to a light and fluffy finished product,” says chef Traci Weintraub. 

Aquafaba (chickpea water) 

Although ‘aquafaba’ might sound like an exotic ingredient, did you know that it is the liquid remaining from a can of chickpeas or the cooking water from dried chickpeas? Want to make vegan meringue? Aquafaba is the perfect substitute for that. It also works well in cakes and plant-based mayonnaise. 

@mishas_kitchen 3 Ingredient Vegan Meringue Cookies #learnontiktok #tiktokpartner #aquafaba #meringue #cookies #vegan #fourupage ♬ Relaxed everyday loop BGM – Milk

Flaxseed egg 

Flaxseed in baking? (Yes, you read that right.) Think of a flaxseed egg as nature’s clever little hack for vegan bakers. All you need is 1 tablespoon of ground flaxseed mixed with 3 tablespoons of boiling water to make your flax ‘egg’. “Flaxseed adds a mild, nutty flavour to recipes, which is great for pancakes, brownies, and cookies, and [especially] banana bread,” says Weintraub. 

@moonandrue Flax eggs! A great egg replacement in baking to bind ingredients together and add key nutrients. If your baby does have an allergic reaction please always contact a healthcare professional for advice and guidance on next steps. But in the mean time these are super helpful and so easy to do! Also perfect for those times you get caught out with no eggs #ParentsOfTikTok #eggallergy #blw #blwnoeggs @TikTok UK ♬ original sound – Moon & Rue

Photography:

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

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The chickpea surprise you never knew you needed 

The humble can of chickpeas, the star of countless savoury dishes, is here to surprise many in being able to also be a key ingredient in the making of a quick and easy vegan meringue. Introducing aquafaba, the liquid inside a can of chickpeas.

Like egg whites, aquafaba can be whipped into stiff peaks and fluffy clouds. It’s the ideal foundation when making meringues that are shockingly light and crunchy without using eggs. The best part is that you can completely customise these chickpea meringues. It can be flavoured with almonds, vanilla, or even a little citrus. You get a tasty and sustainable treat when you add a little cornflour to help them maintain their shape. These meringues can be a showstopper on any sweet table if you ran out of eggs or impress a vegan friend.

Quick conversion 
30ml (2 Tbsp) of aquafaba is equal to 1 egg white

Quick vegan french meringue

Flavour your meringue with vanilla, rose water or even coffee essence.  

Ingredients

90ml aquafaba
200g caster sugar
15ml lemon juice
5ml vanilla essence

Method

1. Drain chickpeas and reserve the aquafaba. (1 can of chickpeas generally has 100ml-125ml of aquafaba.)
2. Whip the aquafaba until stiff peaks form, adding the sugar gradually until the sugar has dissolved.
3. Fold in the lemon juice and vanilla essence.
4. Lather this fluffy meringue over any vegan sweet treat like cakes, tarts or cupcakes.
5. Toast the meringue with a kitchen blowtorch to get that delicious fire marshmallow flavour.

Good to know 
To bake, dollop the meringue mixture on a lined tray and bake at 100°C for 1 hour, then turn oven off. Cool in oven for 45 minutes, keeping oven door closed. Open the oven door slightly and leave meringue inside overnight to set.

Words by Lichelle May and Sjaan van der Ploeg
Photographs: Fresh Living Magazine, Shutterstock

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Jingle all the way with a delicious feast prepared once a year! This Christmas feast has something for everyone – whether you’re vegan, a pescatarian, or a proud carnivore. It’s the ultimate holiday spread that for everyone to enjoy! 

Plant-powered feast

Starter

Beetroot foldovers

Main course

Roast cauliflower with yoghurt, toasted almonds and mint

Dessert

Vegan pavlova with cardamom and pineapple

Ocean’s bounty

Starter

Light fish stew with crusty garlic bread

Main course

Pan-fried fish with chilli sauce on a lemon-butter potato stack

Dessert

Chocolate mousse

An omnivore’s feast

Starter

Chicken satay kebabs with spring onions

Main course

Glazed gammon with roasted apples

Dessert

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Image: Shutterstock

The post A Christmas feast for vegans, fish lovers and meat enthusiasts appeared first on MyKitchen.

Looking to impress your vegan friends? These delicious plant-based dishes are sure to impress, whether you’re hosting a dinner party or just whipping up a quick breakfast.  

Vegan superfood porridge with quinoa and mixed fruit 

Serves 4 // Cooking time 30 minutes 

Ingredients

1 cup quinoa
4 Tbsp chia seeds
¼ tsp salt
1 can coconut milk
1½ cups water
2 Tbsp sweetener of choice
½ pawpaw, chopped
½ cup blueberries
1 kiwi, chopped
¼ cup coconut flakes, toasted 

Method 

1. Add the quinoa and chia seeds to a pot over medium heat. Mix in the salt, coconut milk and water.
2. Bring to a boil, then reduce the heat and simmer covered for 10–15 minutes, stirring occasionally.
3. Add the honey and cook for another 5 minutes.
4. Dish the porridge up into bowls and top with the fresh fruit and coconut flakes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Vegan socca with green salsa 

Serves 6–8 // Cooking time 50 minutes 

Ingredients 

For the vegan socca 

2 cups chickpea flour
Salt and black pepper
2 tsp origanum
½ tsp paprika
½ tsp garlic powder
2 cups warm water
2 Tbsp olive oil  

For the green salsa 

1 cup chopped green tomatoes
1 garlic clove, grated
4 Tbsp white-wine vinegar
4 Tbsp olive oil
Salt and black pepper
Handful basil, chopped
Handful pea shoots
Handful mint, chopped
Handful micro herbs
3 Tbsp chopped almonds, toasted
1 medium cucumber, ribboned, to garnish 

Method 

For the vegan socca 

1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20 × 30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire cooling rack.

For the green salsa 

1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Vegan butternut and cashew curry 

Serves 4 // Cooking time 35 minutes 

Ingredients 

1 Tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 Tbsp fresh ginger, peeled and grated
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml cancoconut milk
400 g peeled and diced butternut
100 g raw cashews
1 Tbsp lime juice
Salt and black pepper 

Method 

1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli and fry for 3–5 minutes or until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the vegetable stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg 

Also read: Vegan-friendly shiitake mushroom pho

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking time 1 hour 40 minutes 

Ingredients  

For the vegan pavlova  

1 cup aquafaba (liquid from a can of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom  

For the topping  

1 tin coconut cream
1 cup yoghurt 

To serve 

½ pineapple, peeled and sliced
⅓ cup coconut chunks 

Method 

1. Place the coconut cream in the freezer to partially solidify. 

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls onto a tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Also read: No-bake vegan brownies with cherry sorbet  

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This spicy miso & brinjal dip is the perfect vegan starter/snack that everyone will enjoy! If you can’t find miso check our BONUS RECIPE below.

INGREDIENTS
2 brinjals
100 ml olive oil
1 garlic clove, halved
2 tbsp miso paste
100 ml tahini

METHOD
1. Preheat oven to 190°c.
2. mould 2 foil parcels and add a brinjal to each one. Divide the olive oil between the two and pop half a garlic clove in each one. Season.
3. Close the parcels and bake for 90 minutes, until soft to the touch. allow to cool for 30 minutes. then cut off the stems.
4. Add the brinjals and the cooking juices from the foil parcels, the miso paste and the tahini to a food processor. Blend until smooth. if it’s too thick, add 2 tablespoons water.
5. Season to taste and serve with dippers of your choice

BONUS RECIPE: Miso paste is a common ingredient used in classic Japanese cooking. it is a fermented sauce made from soy beans. if you can’t find it at your supermarket, just make our cheat’s version: mix together 2 tbsp soy sauce, 1 tbsp tomato paste and 2 tbsp honey. Season to taste.

Recipes & styling: Amerae Vercueil
Photography: Jotham Van Tonder

This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

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Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

SERVES 4–6 // PREP TIME 20 min // COOK TIME 20 min

INGREDIENTS
For the meatballs
½ onion, chopped
1 garlic clove, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander
To serve
4 pitas, cut into wedges
1 cup sour cream

METHOD
For the meatballs
1. Heat some oil in a pot over high heat. add the onion, garlic, brinjal and spices. Fry until well browned. allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling Amerae Vercueil
Photography Samantha Pinto

Making a light dinner has never been easier or more delicious, than with these crowd-pleasing  bean crunch wraps! Plus it’s vegetarian!

The post Lentil & aubergine meatballs with pita bread appeared first on MyKitchen.