Vegan baking

Cathy

I've been a vegetarian for two years now, and I've been thinking of going vegan for a while.
I love baking, though, and I was wondering if any of you had advice on substitutes for eggs, milk and butter I could use which won't make the final product taste terrible?

Gadgie

Cathy wrote:

I've been a vegetarian for two years now, and I've been thinking of going vegan for a while.
I love baking, though, and I was wondering if any of you had advice on substitutes for eggs, milk and butter I could use which won't make the final product taste terrible?

I bought this stuff a while back called Orgran No Egg (link) which as the name suggests is an egg replacement. I've not used it yet though so don't don't know what it's like. Alpro Soya milk says it can be used in cooking/baking on the carton, as does Pure spread. Again though, not tried it myself. All are free from milk/eggs and are suitable for vegans.

Nature Boy

There's always stuff in health food shops. Non-dairy milk, cheese, butter. Egg replicators etc. Give them a try and see how it goes!

direbadger

I've had many a ridiculous pan cake disaster thanks to those egg replacers. They're good for other things just don't expect pan cakes/ommlettes! However, as always there was a vegan substitute, it just took me 6 years to find it;
Arrowroot
For all your vegan pancake needs

sweet-rasmus

hey, being vegan will not stop you baking!! if you haven't been able to find egg replacer, or if you need a substitute in a hurry - mush up half a banana in the place of an egg and it'll do the trick. as already mentioned, pure spread works grand (i used it in biscuits earlier) and the soya milk, nice and cheap from tesco. there are plenty of vegan cook books out there to help you anyhow