What is a good substitute for eggs? Or buttermilk? Whether you're new to vegan baking and need to learn the ropes, or you're simply looking for some tasty recipes for baked goods such as bread, rolls, and biscuits, you've come to the right place.
Baked goods are fun, but they can be really unhealthy. That's why, if you're going to do some baking, then vegan is the way to go.
Because you will not find any artery clogging milk or cream and no cholesterol-raising eggs. Vegan baking allows you to create masterpieces that taste so similar to conventional baked goods that it can be a little surprising to some people.
So first, let's review some basic rules about successful baking. Then, take a peek at my small but ever-growing collection of recipes for baked goods.
You can easily convert many of your favorite conventional baked goods into vegan baking masterpieces if you know which ingredients to use to substitute dairy and eggs. Here are some ideas to get you started.
Pssst...Be sure to check out the scrumptious muffins I have listed over on my Breakfast and Brunch page.
These are fun.
1. Generously grease six 2/3-cup popover cups or nine 1/2-cup muffin cups.
2. In a large bowl with an electric mixer combine milk, flour, oil, and salt and beat mixture on high speed 1 minute. Add flax eggs 1 at a time, beating 20 seconds after each addition, and beat in chives and pepper.
3. Divide batter among cups and put in middle of a cold oven. Set oven at 425°F. and bake popovers 35 to 40 minutes, or until puffed and golden brown. (I only cook them 25 minutes.)
Yield: 6 popovers or 9 small muffins
Note: If opting to use applesauce instead of oil, then you will add the applesauce (plus a few drops of non-dairy milk or fruit juice) to the batter at the end, when you beat in the chives and pepper. This is to avoid the natural separation of the applesauce which could change the consistency of your batter.
Per Serving: 112 Calories; 3g Fat (22.5% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 197mg Sodium.
These are my most favoritest little muffins. Totally yummy and adorable. But there's a lot of pre-packaged ingredients, so I recommend them only for special occasions. If you're new to baking, though, give these a try since they are nearly foolproof.
1. Preheat oven to 375 degrees.
2. Melt Earth Balance in a medium saucepan over medium heat. Add Cheddar cheese, and cook 2 minutes, stirring constantly. Stir in flour, sour cream, baking powder and chives.
3. Spoon batter into ungreased mini muffin pans, filling 2/3 full. bake at 375 degrees for 20 to 22 minutes. Remove muffins from pans immediately.
Yield: 48 mini muffins
Per Serving: 77 Calories; 5g Fat (56.4% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 217mg Sodium.
These biscuits are very tasty and always turn out well. Perfect for the baking novice.
1. Preheat oven to 400º.
2. Lightly spoon the flour into measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and 1/2 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add yogurt, stirring just until the flour mixture is moist.
3. Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400º for 15 minutes or until lightly browned.
Per Serving: 87 Calories; 3g Fat (26.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 107mg Sodium.
Oh my lordy be these biscuits are yummy. Add these to your baking must-make-soon list.
1. Preheat oven to 450 degrees. Combine flour, baking powder, sugar and salt in a medium bowl. Cut in Earth Balance until mixture resembles coarse crumbs. Add milk, cheese and jalapeno, stirring just until combined.
2. Drop by Tablespoonfuls onto a greased cookie sheet. Bake for 10 minutes or until tops and bottoms are golden.
Note: Be careful with jalapenos (and other spices too in your cooking). Dairy mellows the heat of spice, and when you're not using dairy you have to add spicy foods with a light hand. This recipe calls for 1 Tablespoon jalapeno pepper, chopped, which is the amount I recommend, but experiment until it suits your tastes.
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What can I say? They're just biscuits. With a light coconutty flavor. And they're very filling.
1. Preheat oven to 450 degrees.
2. Use a large bowl. Stir the dry ingredients together.
3. Pour in the oil, then "cut" it in with a pastry blender or two butter knives until mixture resembles little pebbles.
4. Gradually stir in the milk, adding only the amount you need for the mixture to form a ball.
5. Divide the dough into 6 to 12 pieces and place on a lightly oiled cookie sheet, evenly spaced apart. Bake for about 10 minutes, or until biscuits are firm to the touch with a light golden color. Biscuits should be slightly doughy on the inside.
6. Good hot or cold.
Yield: 6-12 biscuits
Note: If opting to use applesauce instead of oil, then you will add the applesauce (plus a few drops of non-dairy milk or fruit juice) to the batter at the end, as you stir in the milk before forming into a ball. This is to avoid the natural separation of the applesauce which could change the consistency of your batter.
Per Serving: 257 Calories; 11g Fat (36.7% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 396mg Sodium.
I have no idea where I got this yummy bread recipe, but it's been part of my baking roster for years. It is a bit of work to make, but the results are worth the effort. A very healthy and yummy bread.
By the way, the nutrition data below is based on 1 slice, with 8 slices per loaf.
1. Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
2. In a strong blender, grind flax seeds to a fine powder. Add 1/3 cup water and blend until frothy. Pour into a bowl and set aside. Rinse blender immediately.
3. In large bowl, combine oil, tahini and sugar. Beat with electric mixer on medium until blended. Beat in reserved flax mixture.
4. In medium bowl, mix flour, baking powder and salt. Add to wet mixture, beating at low speed until smooth. Beat in milk, lemon juice, and peel. Fold in sunflower seeds and raisins until blended. Pour batter into prepared pan.
5. Sprinkle poppy seeds evenly over top. Bake until toothpick inserted in center comes out clean, about 50-60 minutes, then invert loaf onto rack and cool completely before slicing.
Yield: 1 (9x5") loaf
Note: If opting to use applesauce instead of oil, then you will add the applesauce (plus a few drops of non-dairy milk or fruit juice) to the batter at the end, when you fold in the sunflower seeds and raisins. This is to avoid the natural separation of the applesauce which could change the consistency of your batter.
Per Serving: 404 Calories; 19g Fat (40.7% calories from fat); 8g Protein; 55g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.
These cracker-like biscuits go well with dried and fresh fruit, non-dairy cheeses, breads and nuts. Great for parties.
1. Preheat oven to 450 degrees.
2. In large mixing bowl combine flour, sugar, baking powder, sea salt and black pepper. Pour in red wine and olive oil. Stir until smooth.
3. Divide dough into 4 pieces. Shape each piece into a log. If desired, flatten the log slightly for oval shaped slices.
4. Place milk in a small dish. Using pastry brush, coat each log with milk. Sprinkle with sesame seeds. Cut each log into 3/8" slices. Place slices on a parchment lined baking sheet.
5. Bake 10 minutes, or until lightly browned. Cool on rack.
Yield: 7 dozen
Note: While we always like to give the option of cooking entirely without oil, not all recipes cooperate! Historically, oil can be substitued for applesauce up to 1/4 cup. More than that, and you're moving into experimental territory -- for instance, you can substitute half the oil for applesauce. But as in this recipe, substituting 1/2 cup of oil for the 1/2 cup of applesauce might not produce the results you are looking for.
Per Serving: 34 Calories; 2g Fat (47.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium.
Hold it! Hold everything! This bread will make your baking experience fun and satisfying. Beer bread is incredibly easy to make. Fabulous with chili.
1. Preheat oven to 350 degrees.
2. Stir together first 4 ingredients. Add beer, mix briefly but thoroughly, and pour into a lightly greased 9 x 5 inch loaf pan.
3. Bake for 45 minutes.
4. Pour melted "butter" on top. Bake 10 more minutes.
Per Serving: 268 Calories; 6g Fat (21.1% calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 649mg Sodium.
Note: If it makes a difference to you, not all beer (or other alcohol) is vegan.
These yam biscuits are de-li-cious. Period.
1. Preheat oven to 400 degrees.
2. Sift dry ingredients, then cut in dairy-free buttery spread and oil. Blend in mashed yams. Add milk and maple syrup to make a moist (slightly sticky) dough. Drop in 1/4 cup measures on a dry cookie sheet. Bake 15-20 minutes.
Yield: 12 biscuits
Note: If opting to use applesauce instead of oil, then you will add the applesauce (plus a few drops of non-dairy milk or fruit juice) to the batter at the end, when you add the milk and maple syrup. This is to avoid the natural separation of the applesauce which could change the consistency of your batter.
Note: Unbaked biscuits can be frozen on a cookie sheet for several hours and then stored in freezer in airtight container until needed. Bake frozen for 20-25 minutes at 400 degrees.
Per Serving: 186 Calories; 10g Fat (49.9% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 222mg Sodium.
Note: An asterisk (*) indicates a "fun food" and should be used sparingly. Not recommended as part of a healthy everyday vegan diet.