Learn culinary “vegan” nutrients and substitutes

Meat: replace with legumes and other protein-rich foods (green leafy vegetables, quinoa and other grains, seeds and nuts, peanut butter and other nut butters), tofu, tempeh, soybeans, seitan (wheat protein)

Eggs: crushed banana, apple cider vinegar, ground flaxseed or chia seeds…

Milk of animal origin: vegetable milk (oat, rice, soy, almond, hazelnut, walnut, coconut, cashew milk)

Prepare milk of plant origin at home:

Soak 100 g of nuts overnight, then mix them in a blender with 1L of water, a pinch of salt and a little sugar (you can use dates or raisins instead of sugar) and then strain. You can make an oatmeal drink in a similar way, but don’t soak the oatmeal overnight.

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