You don't need eggs and butter to make your food taste good
A vegan diet tends to get a bad rep. Why? Well, cutting out all animal-based products means the end of tasty food as we know it, right? Wrong.
Going vegan no longer means the end of desserts (hurrah!) and there’s no better time to get stuck into an animal and dairy-free diet than January or *ahem* Veganuary (a worldwide campaign to encourage carnivores to give veganism a go for the first month of the year).
Here are the top swaps you need to know about.
Swap: eggs for a banana
Make: cakes or muffins like these
We say: eggs and bananas might not look that similar on the outside, but they are both great binding agents. Try mashing a banana and popping it in your baking
Swap: buttermilk for non-dairy milk with a dash of vinegar
Make: buttermilk for pancakes
We say: we know dairy-free milk is nothing new, but what about when you’re in need of some buttermilk? Just add vinegar to nut, rice or oat milk
Swap: egg for tofu
We say: the egg / banana switch clearly wouldn't work here, so for a savoury substitute you need to make friends with tofu. Just swap out the eggs and cream for silken, soft tofu in your favourite quiche recipe
Swap: ice cream for peanut butter and banana
Make: vegan ice cream
We say: bananas again? Yes. Welcome to a whole new world of creamy, dreamy ice cream without a cow in sight. Mix mashed banana with peanut butter, add a sprinkling of cocoa powder, and freeze until firm
Swap: butter for avocado
Make: chocolate and avocado tart
We say: don't just limit your avocados to salads and guacamole: they have bigger dreams. Mashed up, ripe avocado actually makes a great substitute for butter in some recipes
Swap: whipped cream for coconut milk (and some elbow grease)
Make: um, whipped cream
We say: Sometimes a pud just won’t do without a dollop of freshly whipped cream. Refrigerate coconut milk overnight and whip until stiff for an impressive vegan alternative