Notes On Vegan Cooking

Notes On Vegan Cooking Protein Sources For a vegan you should try ensure your meal has protein, good sources are: tofu tempeh (my current favourite!) cashew nuts, pistachio nuts quorn peas chickpeas kidney beans pumpkin seeds lentils peanut putter quinoa buckwheat wild rice Cooking Without Eggs Eggs are a core part of baking, they provide 3 main purposes: moisture, binding and protein heavy bodies (e.g. in a quiche). There are different replacements depending on what you're wanting to achieive. For moisture, 1/4 cup applesauce For binding, 1tbsp group flaxseed and 3tbsp of water For a body, 1/4 cup silken tofu