Technique: Vegan - All Translations

[edit] About Vegan

Vegan cooking is characterized by the absence of all animal products, including muscle (meat), organs, glandular secretions (milk, cheese, yogurt), unfertilized embryonic cells (eggs), body fat, and bone/hoof tissue (gelatin) and, in many cases, honey. In vegan cooking, meat is commonly replaced by bean curd (tofu), fermented bean curd (tempeh), wheat protein (seitan), or textured vegetable protein (TVP); milk, cheese, yogurt, and ice cream are replaced by soy, almond, rice, oat, hemp, or coconut milk versions; eggs are replaced with starch and baking powder, tofu, or flaxseeds; and bone/hoof material is replaced with starch or fruit pectin. Each replacement strategy requires some research and tinkering, typically; for example, replacing eggs with potato starch may require an increase in the amount of baking powder used, and while animal fat tends to be solid at room temperature, most vegetable fats tend to be liquid at room temperature, making coconut or palm "oil" a better substitute for animal fat than corn oil in many baked products.