Pantry Vegan Stuff You Never Knew Existed

Eggs are so useful and have amazing properties: they bind, they stretch, they color, they glue, they thicken. Traditional sweet baking is fundamentally about using the qualities of eggs. It is tough to replace all of these qualities, but there are some alternatives. Some of them are familiar, but others will be new to you. You can buy “egg replacers,” which work well in making meringues or “egg” pasta. Ground linseed is referred to in certain vegan circles as “FLAX EGGS:” 1 Tbsp ground linseeds soaked in 2 ½ Tbsp water has similar binding properties to egg. The same effect works with chia seeds in place of the linseed. Arrowroot makes things glossy. Cornstarch needs to be cooked out or the flavor stays. Lotus root flour is good. Tapioca flour is very textural, with a nice gloss and is often used in vegan cheese recipes. Potato flour is good for gluten-free people, but do not let the liquid boil. Sago starch is good for puddings. Sahlab is made from orchid roots, with a floral flavor and smell, and is used in Middle Eastern cooking. Water chestnut flour gives fried foods a crisp, nutty coating and is used in Asian cooking.