Vegan Cooking Made Easy: 10 Clever Food Hacks
Culinary Arts
Whether you're new to veganism or have been plant-based for years, there are always new ways to enhance your meals. These simple yet effective food hacks will save you time, boost flavor, and make vegan cooking even more enjoyable!
1. Use Aquafaba as an Egg Substitute
The liquid from a can of chickpeas, known as aquafaba, works wonders as an egg replacement. Whip it up to make fluffy meringues, mix it into batters for light pancakes, or use it as a binder in baking. It can even be used in vegan mayonnaise and cocktails for a smooth, creamy texture.
2. Make Creamy Dairy-Free Sauces with Cashews
Soak raw cashews in water for a few hours, then blend them with lemon juice, garlic, and nutritional yeast to create a creamy base for pasta sauces, dips, and soups. You can also add plant-based milk for an ultra-smooth consistency and use it as a substitute for heavy cream in recipes.
3. Freeze Ripe Bananas for Instant Ice Cream
Chop and freeze ripe bananas, then blend them until smooth for a naturally sweet and creamy ice cream. Add cocoa powder, peanut butter, or berries for extra flavor. You can also mix in coconut milk for a richer texture or swirl in dark chocolate chunks for added indulgence.
4. Enhance Umami with Miso Paste
Miso paste adds a deep, savory taste to dishes. Stir it into soups, stews, or salad dressings to elevate flavors without needing animal-based ingredients. It also works as a marinade for tofu or roasted vegetables, bringing a depth of umami that enhances any dish.
5. Replace Cheese with Nutritional Yeast
Nutritional yeast, often called "nooch," gives dishes a cheesy, nutty flavor. Sprinkle it on popcorn, mix it into mashed potatoes, or use it in vegan mac and cheese. It’s also packed with B vitamins, making it a nutritious and flavorful addition to your meals.
6. Make Flax or Chia Eggs for Baking
Mix one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water and let it sit for a few minutes. The mixture thickens into a gel-like consistency that works as an egg replacer in baking. This hack is great for cookies, muffins, and even pancakes.
7. Upgrade Your Scramble with Tofu
Crumble firm tofu and sauté it with turmeric, black salt (kala namak), and nutritional yeast for a scrambled egg alternative that’s rich in protein and full of flavor. Add mushrooms, spinach, or bell peppers for extra nutrients and texture.
8. Roast Veggies with a Touch of Maple Syrup
A drizzle of maple syrup on roasted vegetables like carrots, Brussels sprouts, or sweet potatoes caramelizes them, enhancing their natural sweetness and depth of flavor. Pair this technique with balsamic vinegar or Dijon mustard for a balanced glaze.
9. DIY Plant-Based Milk in Minutes
Blend almonds, oats, or cashews with water, then strain for fresh, homemade plant-based milk. Sweeten with dates or vanilla for extra richness. For a creamier consistency, try adding a pinch of salt and a splash of coconut oil.
10. Use Smoked Paprika for a Meaty Flavor
Smoked paprika brings a deep, smoky taste to dishes. Add it to soups, stews, or roasted vegetables for a bold, savory kick. It also works well in homemade vegan burgers and chili, mimicking the smoky depth of grilled meats.
These hacks make plant-based eating easier, more delicious, and packed with variety. Experiment with them and discover new favorites!
General Resources
Books:
Dominion: The Power of Animals in Nature and in Our Imagination by Matthew Scully
Animal Liberation by Peter Singer
Eating Animals by Jonathan Safran Foer
A Billion Hungry Mouths: Feeding the World Without Consuming the Planet by Colin Tudge
Websites and organizations:
Documentaries:
Articles:
"The Case for Animal Rights" by Tom Regan
‘‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’’ by Melanie Joy
‘‘Animal Rights: The Abolitionist Approach’’ by Gary L. Francione
‘‘Fellow Creatures: Our Obligations to the Other Animals’’ by Christine Korsgaard
Seeds of Compassion: Finding Jesus Christ in a Vegan World by Michael Corthell
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The information on this vegan/plant-based blog is for general informational purposes only. It is not intended as legal, medical, or professional advice. Readers should consult with appropriate professionals for specific advice tailored to their situation. The blog owner is not responsible for any reliance on the information herein.
I had no idea about using the liquid from chickpeas! I can’t tell you how many times I’ve googled what to use instead of eggs and this one has never come up. Excited to give it a try!