Vegan Substitutions – a giveaway

This is the second book by Celine Steen and Joni Newman and I was luckily to test recipes from it – as well as their next book Hearty Vegan and Joni’s solo burger book too. Those girls have been very busy and we’ve been reaping the benefit! I’m going to come right out and say now that I think Hearty Vegan is likely to be my favourite but I’ve loved lots of the things I’ve made from Vegan Subs too.

The book is really cute – it looks a lot more approachable than 500 Vegan Recipes, and it’s got colour pictures too! They’re scattered right through the book, not just a clump in the middle, which makes a nice change. I love the drawings on the front, the fonts and the way the corners of the book are rounded – it feels like a good quality, well published book right from the start. The one thing I really don’t like about the book is the dreadful index which is worse than useless – even knowing what I was looking for I couldn’t find some of the recipes, so please don’t rely on it.

The book is arranged slightly unusually in that the chapters aren’t your straightforward soups, starters, desserts – they’re by type of substitution, so you’ve got dairy subs, cheese subs, egg subs, meat subs, by product subs, then gluten, sugar, soy and fat subs. This means that sometimes the recipes aren’t quite where you might expect them to be, but it does make you think about different tastes and flavours and gives you lots of ideas of how you can make subs in your own recipes. At the beginning of each chapter there’s a useful guide to substitution amounts, a recipe is dissected and there’s a list of useful subs you might find at the shop – some of the products are US based but some are more generic.

On to the recipes then.For some reason I don’t seem to have taken many pictures while I was testing for this, but I can give you a list of what I loved during testing:

Smoky potato wedges – I make these pretty much weekly
Provencal Socca – I don’t have much luck with omelette/pancake style recipe but this worked like a dream
Eggs Benedict – we had this for breakfast on Christmas day, that’s how much I love it
Nutty Pepperjack cheese – this is the only block cheese I’ve made that I could eat in a sandwich
Puff pastry danishes – so easy but yummy
Hot dogs – then turned into corn dogs
Carrot ginger burgers – I was suspicious of these but I really liked them and they keep in the freezer for ever
Papet Vaudois – rich and creamy and delicious
Bacon Cheeseburger – firm and meaty
Red Buffalo salad – a great use for that leftover silken tofu knocking around

There are lots of other things I liked, including potato chutney, salisbury steaks, toffalo wings, very eggy salad, curried tofu salad, red Thai rice, spaghetti bolognese, Denver quiche, beef and broccoli bowls and more, but the above list I loved. And though I’m not much of a baker, you can be sure that anything Celine is involved in is full of gorgeous looking baked goods too including cakes, cookies, muffins and breads.

The lovely ladies were kind enough to send me 2 copies so I’m going to give my spare copy away to one lucky reader! All you need to do is leave me a comment telling me either what your favourite vegan substitution is or what you’d love to be able to substitute. I’ll draw out a winner at random on 14th February – international readers welcome to join in!

 

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73 thoughts on “Vegan Substitutions – a giveaway

  1. This is horrible to admit, but I’m still on the hunt for something appropriately bacon-y. Liquid smoke turns me off, and most veggie bacon recipes seem to rely on it. It’s weird, too – I don’t crave bacon at all, but occasionally I just want something with that salty flavor!

  2. I think I found my favourite vegan substitution last year. No Muh Chas works really well as a sub for stronger cheddars or vegetarian parmesan cheese when grated and cooked in things. I need to order more!

  3. My most used sub is flax for eggs, that comes up regularly for me as I love to bake. Now I just need to master my sugar subs for the diabetic husband and we can both have our cake and eat it! This book looks like it would be indispensable!

  4. I’ve been playing with making my own vegan cream cheese as well as ‘goat’ cheese, but I would love to replicate that oozy goodness other ways as well.

  5. My favorite vegan substitution is raw cashews and water blended smooth to replace cream. Awesome for soups, desserts, anything that needs more creaminess!

  6. I live in Germany, so our selection of substitutes here is limited compared to the U.S. — I still haven’t found a store-bought vegan cheese that’s edible here — but one essential item in my kitchen are crushed flax seeds, which I substitute for eggs when baking whole wheat breads and treats… works like a charm!

    Oh, and I would LOVE to win this book πŸ˜‰

  7. As a kid, on certain nights when my dad wasn’t home for dinner, my mom would scramble some eggs with cheddar cheese, fry up sausage patties, and layer them on a split, toasted croissant. No matter how close I come, I will never be able to exactly replicate that sandwich…

  8. My favorite substitution is using 1/4 cup of applesauce + 2 teaspoons arrowroot powder for every egg in a cookie recipe. (Add applesauce at the creaming stage, add arrowroot with the dry stuff).

    I would LOOOOOOOVE to be able to substitute a hard boiled egg on top of hummus or in my ramen. But there’s probably not a snowball’s chance that will ever happen. πŸ™‚

  9. I love the Italian tofurkey sausage–it keeps for a long time in the fridge, I can freeze half, and it’s an awesome addition to a roasted tomato pasta salad. Packed with protein.

  10. I love using Wildwood soy creamer in my coffee and tea now! It’s better than any coffee creamer I used to have! πŸ™‚

  11. Well I love using nutritional yeast for anything cheesy….it’s awesome! I still want to find a good sub. egg salad….perhaps without tofu?? Is that possible? hmmm……this looks like an amazing book!

  12. I love how many possibilities there are as egg substitutes: Ener-G, flax eggs, vegan yogurt, tofu, applesauce, prune puree…I may even be forgetting some! Thanks so much for the giveaway!

  13. I don’t know what I’d do without oat milk – it tastes so much nicer than soy milk (which I can’t stand) and it’s significantly less expensive that other milk substitutes.

  14. cheese has been the hardest thing to give up when turning veg…don’t miss meat at all. Haven’t been too happy with some of the subs I’ve tried. I love Celine, and can’t wait to get her new book.

  15. A parmesan-esque concoction of walnuts, nutritonal yeast, sesame seeds, onion powder, and salt! or when i’m lazy to make my own, i buy Galaxy Foods Vegan Parmesan topping. it’s amazing!

  16. My favorite sub is cashew cream. That stuff is amazing! I never liked sour cream or creamy-type things before I was vegan, but now I’m a fan–as long as it’s cuz of nuts!

  17. I haven’t yet found a really good vegan version of those mile-high swirls of rich custard in a cone that we used to get at the custard stand on Friday nights. Not just ice cream, but that creamy eggy quality of custard. anybody have any suggestions as to brands?

  18. My favorite vegan substitution is SO Delicious Coconut Milk Creamer. Without discovering that, I would never have become vegan as I couldn’t find a substitute for my coffee. My favorite food substitution is homemade seitan. I’ve made a seitan turkey rolled with stuffing, seitan filet mignon, and seitan burgers. They all freeze incredibly well, so I can have “fast food” for another meal. πŸ™‚ I also like ready-made veggie broths (low sodium) and the No-Chicken and mushroom broths. Becoming a vegan has changed my sense of taste (for the better) completely.

  19. there is one dish i still dream about….my moms morrocan pastilla, a savory pie with chicken, eggs, sweet onions, almonds and cinnamon. never dared to veganize it, afraid of the outcome….but i think i will just have to try someday soon…yes i must!, and maybe the book can help me?:-)

  20. I’ve been vegan for about 2 to 3 weeks now and its so hard and I may have given up a couple of times but I’ve decided to stick to it but I really would love this book because it would help me a lot with what I can substitute for cheese and anything else. I live with my family and its hard to stay vegan when every time I try to they always tell me its not going work and what am going to eat and the thing I really hate is when they just flat out laugh and and just give me dinner with a big slap of meat on my plate I mean come on people going vegan is not the end of the world but the start of very delicious beginning!

  21. My favorite substitution is tofu ricotta with nutritional yeast in place of ricotta cheese for lasagnas and stuffed pastas. Nom nom nom. I usually eat bites of tofu ricotta out of the mixing bowl as I’m preparing the pasta dish.

  22. I love to replace fish with chickpeas when I make my yummy faux tuna salad sandwich. Yum.
    Runner up? Totally has to be nootch.

  23. My favourite is cashews for creaminess in mac n cheeses and curries. My HG is probably just a better vegan cheese which isn’t too expensive (I’ve tried Cheezly and Sheese).

  24. My favorite sub lately has been SILK creamer for my coffee. I can’t believe I ever thought half and half was irreplaceable. Still searching for something to replace my beloved goat cheese. . .

  25. My favourite substitution is Daiya cheese for just about everything. Lasagna, grilled cheese, mac and cheese. I can eat all of my favourites again!

  26. I’d love to be able to replicate goat cheese perfectly–none of the substitutions I’ve tried have lived up to the memory.

  27. I would love to find a substitute for mac & cheese! Kraft Dinner is practically a Canadian staple so I’d love to make a delicious vegan equivalent!

  28. I love using daiya cheese and tvp pepperoni on pizzas, yum yum! I would love to find a good substitute for tuna salad. I haven’t had it in so long and I’m sure if I had it now it would be disgusting but it’s one of those nostalgic tastes I still miss.

  29. it’s not really even a substitution because it is its own food- but i love putting nutritional yeast on things that might normally be garnished with cheese. steamed veggies, soups, even toast- it’s a high-protein, low-fat, low-cal superfood with a salty flavor that i love with almost everything.

    i do wish i could find a really spot-on sub for whipped cream, though.

  30. I’m glad you mentioned the index and how bad it is.
    I returned my copy because I was so frustrated with it.
    I’m often inspired to try something because I’ve found by accident.
    Glad to hear that Hearty Vegan is better – I’m looking forward to it.

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