Tag Archives: soy milk

Vegan Baking Substitutions

16 Jan

Here are some substitutions you can make when a baking recipe calls for a non-vegan food item:

Eggs – for leavening, for a light and fluffy finished product (per egg):

  • 1/4 cup silken tofu
  • 1/4 cup apple sauce
  • 1 mashed ripe banana
  • 3 tablespoons pureed fruit
  • 1 tablespoon ground flax seeds + 3 tablespoons water

Eggs – for binding, for a dense and thick finished product (per egg):

  • Ener-G Egg Replacer (follow directions on the box)
  • 2 tablespoons cornstarch + 2 tablespoons water
  • 2 tablespoons water + 1 tablespoon vegetable oil + 1 teaspoon cornstarch
  • 2 tablespoons potato starch + 2 tablespoons water
  • 2 tablespoons instant mashed potatoes
  • 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon oil

*For the mixtures, make sure to mix well until blended before adding to the recipe

Eggs – for custards (per egg):

  • 1/4 cup silken tofu
  • For just an egg white:  1 tablespoon plain agar powder dissolved in 1 tablespoon water, whipped, chilled, and whipped again

Milk (use equal amounts):

  • Soy milk – for creaminess
  • Almond milk – for sweetness
  • Coconut milk – for thickness and richness
  • Rice milk – for neutrality
  • Oat milk – for neutrality

*Use unsweetened flavors

Sweetened Condensed Milk (to make 14 oz.):

  • 2-1/2 cups soy milk + 6 tablespoons margarine + 1/2 cup sugar + dash of salt:  heat the soy milk until boiling; melt the margarine in a separate pan over medium heat and then add the sugar; once the sugar begins to melt, add the soy milk and salt; boil gently while stirring for about 5 minutes

Buttermilk (per 1 cup):

  • 1 cup unsweetened soy milk + 2 tablespoons lemon juice or vinegar, whisked together until well combined and creamy

Butter (use equal amounts):

  • Margarine (only use full-fat, not light)
  • Vegetable or olive oil, frozen or refrigerated until solid and opaque

[These substitution suggestions were taken from the PETA Vegan Baking Cheat Sheet as well as The Food Matters Cookbook by Mark Bittman]

Mocha Chocolate-Chip Muffins

25 Dec

Yesterday I made these delicious and simple mocha chocolate-chip muffins, which come from a recipe that has been posted and re-posted on the internet but apparently originates in Vegan with a Vengeance by Isa Chandra Moskowitz.  I won’t re-do the copy-and-paste job here, you can click one of the aforementioned links for the recipe.  I’m posting my own photos however, and here are my specifications and observations:

  • I made 12 muffins, though I filled the muffin cups a little more than 3/4-full of the batter, so they probably came out a little bigger than intended.
  • I didn’t use cupcake liners, just greased muffin pans.
  • To be clear, I used plain-flavored soy milk and soy yogurt.
  • I used a Dutch gourmet baking cocoa powder, regular instant coffee, and bittersweet chocolate chips — the resulting muffins were very rich and chocolaty, dark in color, and not too sweet.


Cranberry-Coconut Refrigerator Cookies

25 Dec


Here’s a festive, sweet, yummy cookie that I made for the holidays.  The original recipe can be found in Vegan Cooking for Everyone by Leah Leneman; it actually incorporates dried cherries instead of cranberries, but I find dried cranberries to be easier to obtain and perhaps sweeter and more reminiscent of the season.  Feel free to use either, or to experiment with different types of dried fruit.

Makes about a dozen cookies.

  • 1/4 cup (2 oz.) vegan margarine
  • 1/4 cup sugar
  • 1 cup all-purpose flour (the original recipe calls for whole-wheat flour, but the regular kind keeps the cookies sweeter)
  • Pinch of sea salt or Kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 cup soy milk
  • 1/4 cup shredded coconut
  • 1/4 to 1/3 cup dried cranberries
  1. Beat the margarine and sugar together in a large bowl until light and a little fluffy.
  2. In a separate bowl, mix the flour, salt, and baking powder together.
  3. Add the soy milk to the margarine mixture.  Then add in the flour mixture, then the coconut and cranberries.  Mix well.
  4. Knead the mixture into a dough and form it into a large roll.  Cover with plastic wrap or aluminum foil and place in the refrigerator to chill for several hours.
  5. Preheat the oven to 325 degrees.
  6. When ready, take the roll out of the refrigerator, remove the wrap, and slice into 1/4-inch thick round cookies.
  7. Place the cookies on an oiled baking sheet, and bake for about 10 minutes.  Pierce a few of them with a fork or toothpick to test and make sure it comes out clean.

Bread Pudding

3 Sep

This recipe comes from a great cookbook called Vegan Cooking for Everyone by Leah Leneman.  It’s a tasty, warming, and filling dessert that’s a little sweet too.

  • Vegan margarine as required
  • 5-6 slices of whole wheat bread
  • 1/2 cup raisins (I omitted these but I’ll give it a try next time)
  • 1/6 – 1/3 cup sugar
  • 4 tablespoons water
  • 2 tablespoons soy flour (I used whole wheat flour instead)
  • 1/2 teaspoon baking powder
  • 2-1/2 cups soy milk
  • Grated nutmeg as required
  1. Spread margarine on the bread slices and cut them into strips.
  2. Layer the bread slices with the raisins and sugar in an ovenproof dish.
  3. Place the water, flour, and baking powder in a bowl and beat together with a fork.
  4. Heat the soy milk in a saucepan, and remove from the heat before it boils.  Beat the flour mixture into the heated milk.
  5. Pour the milk and flour mixture over the bread and sprinkle with grated nutmeg.  Leave to soak for 20-30 minutes.
  6. Bake the bread pudding at 350 degrees for about half an hour.  Or, cover with wax paper and microwave for 12 minutes.  (I baked it in the oven, I just don’t believe food tastes as well when microwaved.)
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