November is celebrated as World Vegan Month, with November 1 being observed as World Vegan Day. The observance traces its roots to the Vegan Society, established in November 1944. The month highlights veganism and promotes people to know more about food choices that bypass animal-derived ingredients, with animal welfare and reducing animal exploitation at the core of the movement.
For someone exploring vegan cooking for the very first time, however, changing familiar recipes can seem like a challenge. Tofu, soy milk and packaged plant-based meat are often the first choices that cross the mind, but they're not the only options. Everyday pantry ingredients like chickpeas, flaxseeds, cashews and raw jackfruit can do different jobs for the same dishes that you love. Some help in binding cake batter, whereas others make a creamy gravy or add a shredded texture to the savoury dishes. Knowing how to use them can make plant-based cooking more varied and easy to approach.
Aquafaba: Chickpea Water That Can Replace Egg Whites
Aquafaba is the thick liquid that is left after cooking chickpeas or drained from the canned chickpeas. It is especially useful in recipes that need whipped egg whites, as it can be beaten into a light foam. Use about three tablespoons of it to replace one egg white, or try it in vegan meringues, macarons, mousses and also mayonnaise. Aquafaba has dissolved compounds that it gets from the chickpeas that help it hold air when it is whipped, similar to egg whites. Its flavour is light, so it usually does not overpower any sweet preparations. If the liquid seems to be too thin, simmer it for a short while to reduce and thicken it.
Flaxseed Gel: A Simple Binder For Cakes And Cookies
Ground flaxseeds can do more than just add fibre to your breakfast bowls. When mixed with water and left to soak for about 10 to15 minutes, it forms a thick gel that helps bind ingredients together. This mixture, often called a flax egg, can easily replace eggs in recipes where binding and moisture are needed, such as brownies, muffins, pancakes or cookies. A common ratio is one tablespoon of ground flaxseed mixed with three tablespoons of water in place of one egg. The gel has a light nutty taste and may make baked goods feel denser, so it is better to use in moist bakes than airy sponge cakes.
Cashew Cream: A Dairy-Free Alternative To Fresh Cream
Soaked cashews when they are blended with water makes a smooth, thick cream that can easily take the place of dairy cream in many savoury dishes. It has light, a bit sweet, nutty taste that does not overpower spices, making it useful addon to use in tomato gravies, pasta sauces, soups and also for creamy dips. Use less water if you want a thick consistency or add more to get a pourable sauce. A little lemon juice and salt can make it more convenient for savoury recipes. Unlike coconut cream, cashew cream has a fairly neutral taste, so it works when you want to have richness without adding an evident coconut aroma.
Raw Jackfruit: A Shredded Alternative To Pulled Meat
Young, unripe jackfruit has a fibrous consistency that separates into strands when it is cooked, making it useful in dishes that traditionally use shredded meat. Drain and rinse the canned young jackfruit, remove any tough central portions and then simmer the pieces with spices until tender. Once they are cooked, pull them apart with a fork and then use them in tacos, rolls, sandwiches, biryani or a spicy Indian-style curry. Its flavour is relatively mild, allowing it to soak up marinades, chilli, garlic and other seasonings. However, jackfruit mainly adds texture rather than the protein content of the meat, so pair it with beans or lentils for a more wholesome meal.
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Chickpea Flour: An Egg-Free Base For Savoury Dishes
Chickpea flour, also known as besan, is a familiar Indian kitchen ingredient that can easily replace eggs in some savoury preparations. Mixed with water, it makes a pourable batter that sets when cooked, making it appropriate for vegan omelettes, pancakes, savoury crepes and vegetable fritters. Add some chopped onions, tomatoes, green chillies, coriander and turmeric to give it the taste of a masala omelette. Chickpea flour has a naturally earthy, nutty taste and adds structure without needing eggs. Cook the batter thoroughly over a medium flame so that the centre sets rather than remaining pasty. It is especially useful for breakfast and quick snacks.