For "fish pie", for example, I use a combination of oyster mushrooms, tofu and torn sheets of seasoned sushi nori seaweed.
Mushrooms mainly for texture
tofu mainly for protein
seaweed mainly for flavour
I get good feedback :)
Below is a list of places where vegetarian Parmesan-like hard Italian-style cheeses can be found:
Twineham Grange Vegetarian Pasta cheese from Bookhams is lovely and
can be bought online and from Waitrose.
The Better Food Company in Bristol stocks some tasty
vegetarian-friendly Parmesan-like cheese.
Whole Foods stores, which seem to be growing in number ...
You don't have to go to specialist stores; you can get vegetarian Parmesan in at least three of the major UK supermarkets!
It seems to usually be under each supermarket's "budget" branding. I believe the reason for this is that "Parmesan" is a "DOP" name which means that it has a designated origin and legally has to be made in a particular region and with a ...
click the pictures to go to a UK-based online supplier.
Mr Organic Free From Chocolate Hazelnut Spread (cheapest & most like Nutella)
Ingredients: Cane sugar, sunflower oil, Cocoa (16%), Hazelnut paste (12%), Rice Flour, Cocoa butter, Sunflower Lecithin
Also available in independent health food stores
Rawtella (sweetened with supersweet coconut blosson ...
This comparison of an 8oz (230 mL) serving of 1% fat cow's milk and an unsweetened soya milk may be instructive. Most people would probably agree that the nutritional profile of soya milk looks better. It provides unsaturated rather than saturated fats, and less sugar.
Source: One Green Planet (80 kcal is 350 kJ, 103 kcal is 431 kJ)
If you are using a ...
My local pizzeria uses a brand called VioLife who have a cheese specifically for pizza, though any of their cheeses would work.
At home, I enjoy my own 'vegan cheese' on pizza which has two ingredients: hummus and nutritional yeast. Simply spread the hummus onto the pizza and sprinkle with as much nooch as you like, then add the toppings of your choice! ...
A common alternative is to replace the eggs using chickpea flour. The idea is to mix the chickpea flour with water (two times more volume of water than of flour), a bit of vinegar (to reduce the bitterness of the chickpea flour) and salt. You should get a liquid mixture which you can use as an egg replacement.
A few examples:
Vegan chickpea flour omelette
To answer your question I took nutritional values of some of the popular vegan alternatives. I compared:
Sweetened and unsweetened soy milk
Sweetened and unsweetened almond milk
Coconut milk (Alpro, not the "real thing")
Nutritionally closest possible match would be sweetened soy milk.
As you can see, it has really similar nutritional ...
You want a milk that doesn't curdle, and that produces foam. That's soy drink and pure rice drink (doesn't froth) off the list. Fortunately, there are a lot of alternatives.
Almond drink, hazelnut drink, cashew drink and other nut drinks are excellent and produce great foam, although some brands may curdle with some coffee. The best option is then a mixture ...
There is vegetable rennet. You can get parmesan-style cheese with vegetable rennet. Here's a few:
Organic Valley uses vegetable rennet in their shredded parmesan as well as their grated variety.
Trader Joe's does sell parmesan with vegetable rennet (under the Trader Giotto's brand). They label their rennet source so you can check the label if you go there.
The truth about the natural diet is that our ancestors were eating whatever they could get their hands on. They could digest meat as well as vegetables. Some humans have been fed mainly bread their whole life. Some people were eating only meat like some game-following nomads in the north of Canada, and some people were strictly vegetarian (maybe in India?). ...
A lot of the fishy taste comes from the Omega 3 fats which are abundant in fish. Fortunately, fish is not the only source of them, and you can substitute them.
The best substitute is probably seaweed. Take some white tofu and marinate it in seaweed. Ideally, add the seaweed to the sauce later.
Use linseed oil and add it to your sauces. It contains Omega 3 ...
While cheese is a fantastic ingredient which very specific physical properties and tastes, people are often indoctrinated about the ways of making a successful pizza. Once you are vegan, you will find that you are now free from the shackles of tradition and you can experiment however you want. Cheese doesn't have to be cheese and doesn't have to be cheesy. ...
The health benefits of gelatine
In a review of available evidence for gelatines effects on joint health, the European Food Safety Authority writes that:
In weighing the evidence, the Panel took into account that one study in physically active humans did not show an effect of collagen hydrolysate on joint discomfort, and that studies in animals and in ...
I often make omelettes from chickpea flour, but I find the texture is a little bit heavy for a French-ish-style omelette To soften it up, I add a little bit of silken tofu, beaten until smooth in the batter. My base recipe is:
100g or 1 cup chickpea flour
50g silken tofu
smoked salt or black salt if you can get it (for egg-like flavour)
Gluten is the main protein component of wheat. You can use ordinary flour and process it into seitan yourself by washing the starch out of it, or you can buy gluten powder, which might be sold as "vital wheat gluten". This is flour that has been hydrated and had the starch removed. It saves time when making seitan.
To make seitan from flour, you need to ...
There are various ready-made vegan "cheese" products available and I hope others can recommend some that are suitable. I don't use them myself.
I make my own cheese-like foods from various fairly basic ingredients. Here is how I make the kind of "cheese" I use for pizza. It is tasty and kind of sticky, but not stretchy like melted ...
As a supplement to the great answer by Zanna - seaweed is a great way to fake fishy sea flavour - you can sometimes fake the flavours around fish without actually having fish.
For example, a store-bought fish cake might be mashed potato, dill, and fish, fried and breaded. Making the same thing without fish, but with the dill, can be surprisingly close. A ...
I find that grain milks behave especially well for me for making milky drinks. I make latte (and masala chai) with buckwheat milk, millet milk or rice milk.
For latte I preheat the milk (in a saucepan) and I've never had any curdling or other weird issues doing it that way, even if I accidentally leave it until it boils.
My mum uses Koko coconut milk to ...
A couple of pizza places local to me use Daiya Brand vegan cheese. It is soy and peanut/treenut free. It melts and stretches similar to mozzarella.
Daiya also makes frozen pizzas available in some grocery stores.
expeller pressed non-GMO canola and/or safflower oil,
pea protein, salt,
Your concerns about GMOs and food processing apply more broadly than this specific food, and I would recommend looking into each issue in general rather than in regards to seitan specifically.
Seitan and GMOs
The scientific consensus on genetically modified or engineered foods is that they pose no health risks. As such, the use of GMOs to make seitan ...
Here's a widely available vegan option: Violife Prosociano. It's sold in health-food shops and Tesco, and online for example at The Vegan Kind
For those who prefer not to use processed foods, I find a combination of hemp seeds, nutritional yeast, garlic powder and salt does stand in for Parmesan quite convincingly.
Seitan is made by the simple process of washing the starch out of wheat dough, leaving the gluten. It should be remembered that seitan, although this name for it is new, is a traditional food in countries such as Japan and China, where it has been eaten for more than a thousand years (wikipedia says its use is documented at least as far back as the 6th ...
It is quite possible that the soy milk you are using is simply not good for lattes. It also sounds like you're pouring your milk into coffee as opposed to steaming and foaming your milk and then pouring over espresso shots, which is a big difference!
There are special soy milks that many cafes use to help deliver the perfect latte.
For example, this ...
Plants, and some protoctists (algae, for example) use the sun's energy to fix carbon from the air (photosynthesis). Because the resulting compounds can release energy when they react with oxygen (or are otherwise broken down), animals can use these compounds inside their bodies to release energy for their own purposes.
Thus, the ultimate foundations of all ...
While chickpea flour omelette has already been mentioned a couple of times, I'd like to add two other variations for vegan 'omelette'.
These are Rava Chilla and Oats Chilla. The recipes sometimes use Indian names for ingredients, but quick Google search will usually clarify this.
While the Oats Chilla uses gram (chickpea) flour as well, substantial part of ...
I find the best substitute to for eggs is aquafaba (the liquid in a can of chickpeas). You can also make it yourself if you cook chickpeas at home, just reduce the water you cooked them in until it's slimy like egg whites.
3 tbsp of aquafaba = 1 egg.
I use it as a substitute for eggs everywhere. Baking, mayo, pancakes, etc.
Soy milk is the only common plant-based milk with a protein content comparable to dairy milk, which has a protein content of up to 3.4g per 100ml (the lowest fat cow's milk sold has the highest proportion of protein). Nic also found that pea milk has a similarly high protein content, around 3.3g per 100ml, but this may not be as widely available as other ...