The Ultimate Vegan Baking Cheat Sheet

Tracy commented:

Jan 31, 2013 10:34 PM

Do you have a suggestion for an egg substitute in brownie mixes?
Nice and Veggie commented:

Jan 12, 2013 6:06 PM

Great infographic, but I'd rather stick to natural plant-based ingredients. Please don't use soda, especially light, is very bad for you and for the planet, carragenaans or hydrogenated fats. I wouldn't eat those, let alone offer them to anyone else. I think using products like these give vegan baking a bad name, when in reality we could be looking for natural and healthy alternatives. Other than that, great idea. Keep up the good work :)
Cc commented:

Dec 12, 2012 9:51 PM

Macdoodle - I use Coconut Oil for most everything. It liquefies easily. Some brands have a distinct coconut flavor (yum) others not-so-much. And it's very healthy for you.
Ann commented:

Nov 10, 2012 4:13 PM

Chia seeds can be used as an egg replacer in the same ratio as flax seeds (1 T chia seed plus 3 T water for 1 egg) - and in fact are less noticeable in baked goods!
Kristy commented:

Oct 31, 2012 4:09 AM

This is the second time round for me being vegan. Cheese was hard for me to give up, but going vegan this time, I'm much more educated and want this lifestyle change. I'm proud that I can make awesome food that is plant based, lower in calories and is overall better for my health. As a yoga teacher, we must practice ahimsa-non violence against living creatures, and I believe we don't need anything sourced from animals as nature will provide for us. I wish all the land that is cleared for cattle was used for growing grain/vegetables and sent to the countries affected by poverty and then everyone in the World would not go hungry.

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