Download Vegan Baking

Vegan Baking
By: Ms. Ceci
Choose Nutrient Dense
Ingredients for a WellBalanced Diet
 Whole Grain Flours (80% of the nutrients are in the
bran and germ. It is easier to create complete proteins in the diet
when whole grains are included.)
 Molasses (Black Strap Molasses- Rich in minerals,
particularly, iron and calcium)
 Fruit Substitutes for high fat and high cholesterol
ingredients such as the eggs or the butter in a traditional recipe.
 Nuts (add protein, minerals and omega-3 fatty acids to diet)
The Role of Eggs in Baked
Goods
 Binding
 Leavening
 Provide Structure in the Baked Good
Replacing Eggs with
Healthier Ingredients

Ground Flax Seeds





Silken Tofu



Works best for dense cakes and brownies
For recipes which are intended to be light and fluffy,
use one less “egg”
Banana



Make your own by grinding the whole seeds in a
clean coffee grinder or blender OR buy pre-ground
seeds.
Provides omega-3 fatty acids and fiber
Store in the freezer to prevent the oil from going
rancid.
Good egg-replacer for cookies and cakes
Excellent at holding the structure of the baked good
Adds banana flavor to the final product
Ener-G Egg Replacer

Works best in crispy cookies
The Function of Milk
Products in Conventional
Recipes
 Extends shelf life in baked goods
(because of the combination of fats,
proteins, and sugars in milk)
 **Tenderizes the product
 **Provides moisture
Dairy Alternatives







Soy Milk
Rice Milk
Oat Milk
Nut Milks
Coconut Milk
Soft Tofu
Tofutti Cream
Cheese
Important Roles of Fats
and Oils in Desserts




**Help create a moist product
**Tenderizes the product
Contributes to the color
Conducts heat (can be heated to a higher
temperature than water before
evaporation)
Replacing Animal Fats in a
Recipe
 Olive Oil
 Canola Oil
 Has a clean flavor
 For ½ cup of butter only
use 1/3 cup of oil
 Earth Balance Margarine
 Pureed Prunes
 Puree ½ cup of pitted
prunes with ¼ cup of
water, when a recipe calls
for a ½ cup of fat only use
1/3 cup of the pureed
prunes
Thickening & Gelling
Agents
 Function by absorbing or by trapping large
amounts of water= provides structure.
 Are all composed of very large molecules
(starches and gums- polysaccharides or
gelatin- proteins).
 Eggs
 **Vegetable Gums
 **Starches
 Gelatin
Polysaccharides and
Proteins
 A Polysaccharide is a very
large molecule made of many
sugar molecules linked
together.
 Starch, with thousands of
sugar units, is a much more
effective thickener and gelling
agent that a smaller
polysaccharide molecule.
 Protein molecules are made
from many amino acids linked
together.
Thickening
 Occurs when water and other molecules in a
product move around rather slowly.
 This happens when large molecules, such as
polysaccharides and proteins, bump and
entangle.
 Also, when water is absorbed and trapped by
starch granules, or when air bubbles or fat
droplets slow water movement (in emulsions).
Gelling
 Occurs when water and
other molecules in a product
are prevented from moving
around at all.
 This happens when large
molecules, such as
polysaccharides and
proteins, bond with one
another, forming a large
network that traps water and
other molecules.
Traditional Gelling Agents
 Gelatin is an animal protein.
 It is derived from chopped pigskins,
soaked in a cold acid.
 The ropelike collagen fibers break down
from exposure to the acid.
 Sometimes it is from cattle bones and
hides.
 Seldom it is from fish, called isinglass.
Vegan Options for Gelling
Agents (All vegetable gums are an excellent
source of soluble dietary fiber!!!!!)
 Agar





Polysaccharide from several species of red seaweed.
It gels much faster than gelatin.
Agar gels stay firm without refrigeration.
It can not be whipped as gelatin can.
It is eight times stronger than gelatin.
 Pectin
 Extracted and purified from citrus peel or apple skins.
 Pectin thickens, and, in the presence of acid and high amounts
of sugar, it gels.
 It is clear and has a very attractive sheen and clean flavor.
Thickening Agents

Cornstarch







Arrow root







Cloudy when cooled
Good sheen, heavy body
Gels if concentration is high
Not stable to excessive heat, acid, freezing,
mixing
Gel tightens and weeps overtime.
Ideal use in puddings and cream pies
Moderate to high clarity; high sheen
Soft gel
Can be stringy
Relatively stable against acid, heat, mixing,
freezing
Relatively low gelatinization temperature
Ideal for fruit pies and sauces
Tapioca


Similar qualities to arrowroot.
Ideal for fruit pies, sauces tapioca pudding.
Resources



Figoni, P. How Baking Works: Exploring
the Fundamentals of Baking Science.
2nd ed. (2007). Hoboken: John Wiley
and Sons, Inc.
Martini, F. Fundamentals of Anatomy
and Physiology. 7th ed. (2006). San
Francisco: Pearson Education, Inc.
http://www.theppk.com/recipes/
Helpful Web Sites








www.earthsave.org
www.americanvegan.org
www.farmsancuary.org
www.notmilk.com
www.vegan.com
www.vegan.org
www.vegsource.com
www.vegansociety.com
Homework:
 Everyone must analyze the provided
recipe on chocolate chip cookies, and
create an alternative recipe based on the
ideal vegan substitutes. Put a great deal
of thought about the appropriate
ingredients to use and be ready to
discuss in class.