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