For a new vegan, the challenge is sourcing the right ingredients to replace eggs, dairy and honey in your cooking, and experimenting with delicious alternatives such as aquafaba, flax seeds and coconut oil. I would argue that it also makes you a more creative cook. Baking vegan cakes and desserts is easier than you might think and is very rewarding.
When you’re out doing the shopping, look out for the vegan symbol on packaged products or read the label carefully as the traditional V for vegetarian symbol doesn’t mean it’s also vegan. Look carefully for hidden milk products, such as casein or whey, and remember that E numbers may contain animal products – these can be found in margarines, crisps and biscuits, while gelatine is often found in set yoghurts and desserts.
What to stock for vegan baking
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About Vegan Food & Living Magazine
There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours.
Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!