i used to think i could never be vegan. whether it was giving up cheese, chocolate, or junk food, i didn’t think i’d be able to pull it off. but here i am, 10 months vegan and it’s really not all that hard. there are a few things that make my life a lot easier and i’d like to share them with you all.
earth balance
i mention earth balance in a lot of my recipes and some people have asked me what it is. it’s a vegan margarine, made with soybean, palm, canola and olive oils and other natural ingredients. it’s completely non-gmo and they also have an organic version.
i use this in place of butter or margarine in baked goods and it works just as well–if not better. it’s also great for making garlic bread, frying up some pancakes, spreading on your toast, or anything else you’d use butter for!
liquid aminos
i think there might be other brands, but bragg’s is the king of liquid aminos. it’s similar to soy sauce or tamari but it’s completely natural, without alcohol, preservatives, gluten or genetically modified organisms. it’s also packed full of flavor.
you can add it to your soups, stir fry or steamed veggies to add some salt and flavor. you can also add a little flavor to dressings or marinades with it, or use it like your would soy sauce. i add it to nearly any savory dish i make, it makes me very happy.
nutritional yeast
not the same as active yeast, which is used to leaven bread, nutritional yeast (also known as brewers yeast) can be used to add a cheesy flavor to any dish, as well as a good dose of the B-complex vitamins.
i’ve used it in recipes such as the chik’n and mushrom wontons and it’s very common in vegan mac and cheeses, cheese crackers, or anything else imitating cheese. along with some liquid aminos, that cheddar cheese-like flavor definitely starts to come out.
tofu
it might sound simple, but tofu can be a wonder food for vegans. the denser versions can be marinaded and made into meat or cheese substitutes, while the silken versions can be blended into sauces or creams. they can even be used as an egg replacer in baking cookies or sweets.
nowadays a lot of tofu comes from non-organic and genetically modified soy beans, which is good to avoid so be smart about which brands you buy.
vegenaise
some people say they don’t like vegenaise because they don’t like mayonnaise. i don’t see the similarity at all. i don’t like mayonnaise but i love vegenaise. probably because it’s made of canola oil, apple cider vinegar, brown rice syrup and a few other natural ingredients, rather than eggs and vegetable oil.
it’s perfect on sandwiches, you can even mix in spices, mustard, garlic, or other things to make up your very own tasty sauce. i also like to make up a little potato salad or coleslaw with it. the possibilities are endless!
