The Whole Food Vegan Podcast
Helping you enjoy a wonderfully varied, tasty, easy to prepare & nutritious whole food plant based diet. No Crap. No Agenda. We are passionate in their quest to enjoy and share with you the best whole food vegan food, cooked from scratch everyday. Our names are Mark and Sue.We love eating a healthy and balanced wholefood plant-based diet. We cook from scratch using raw ingredients virtually every day and the purpose of this vegan pod cast is to share not only recipes but our cooking principles with you. Neither of us are trained chefs, but both of us have a passion for food and sharing it, just ask our friends that come to our dinner parties. In sharing what we cook each week we know that you will see trends and patterns in the way we think about food, you’ll discover easy ways to turn raw vegetables and ingredients into healthy, tasty meals that you, your friends and family will love. We are not going to get into the politics of being vegan, there are many other podcasts that do that. We are not not here to convince you to become vegan, there are other podcasts for that as well. We are not even here to tell you about the latest vegan fast food, mainly because we generally don’t eat it! We are here to help you eat healthily, freshly cooked and delicious vegan meals everyday which don’t cost the earth or take hours to prepare. If you like what you hear, please remember to rate, review and subscribe wherever you listen to your podcasts, or subscribe via email here https://govegan.online/ Thank you, Sue and Mark
The Whole Food Vegan Podcast
How to “veganise” a non-vegan recipe
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Mark & Sue
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Season 3
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Episode 2
In this episode we talk about:
- Ingredient substitutes
- Meat alternatives
- Additives
We look specifically at how you can replace and veganise:
- Eggs
- Pasta (fresh)
- Cheese
- Cream
- White/Cheese Sauce
- Honey
- Pastry
- Beef/Lamb
- Chicken
- Fish
- Bacon
We then talk about a vegan recipe for Lasagne.
Finally, we mention a whole range of ‘E’ numbers which you might want to avoid as a vegan.
Here’s the vegan/gluten free cake we mentioned, go look up the recipe
We also mentioned a Lebanese flat bread that we had from Vivo Lounge, it’s in their main menu range.
Veganising a non-vegan recipe is a great way to adapt your favourite dishes to be plant-based. Here are some more tips to help you “veganise” a non-vegan recipe:
- Substitute animal-based ingredients: Replace ingredients like meat, dairy, and eggs with plant-based alternatives. For example, use tofu, tempeh, or seitan in place of meat, plant-based milk (such as almond, soy, or oat milk) instead of dairy milk, and flaxseed or applesauce instead of eggs.
- Explore dairy alternatives: Use plant-based alternatives like coconut milk, cashew cheese, or nutritional yeast to replace dairy products in recipes. These alternatives can provide similar tastes and textures.
- Opt for plant-based fats: Replace butter with plant-based oils such as olive oil, coconut oil, or vegan margarine.
- Experiment with spices and herbs: Enhance the flavours of your dishes with a variety of spices and herbs. Get creative and try different combinations to suit your taste preferences.
- Boost the protein content: Include protein-rich ingredients like legumes (such as chickpeas or lentils), quinoa, tofu, or tempeh to make your veganised recipe more satisfying and nutritious.
- Pay attention to texture: Consider the texture of the original non-vegan recipe and choose appropriate substitutes. For example, mashed bananas can replace eggs in some dessert recipes to maintain moisture and binding.
- Adapt cooking methods: Adjust cooking times and temperatures as needed when using plant-based ingredients. Some vegan ingredients may require less time or different cooking techniques.
Remember, it may take some trial and error to perfect your veganised version of a non-vegan recipe. Don’t be afraid to experiment and have fun with it! Happy vegan cooking!