Milk Baking : almond/soy/vanilla “Meats” Falafels (M,C,O) -> soy/cashew/coconut ( M,C,O) Tempeh (O) plant milk Cooking : oat/soy/rice/cashew Tofu: smoked, curry, herbs etc. (creamier) (M,C,O) (M,C,O) To drik : soy/chocolate Seitan(O, V or homemade (C Veganz)) soy/oat/almond (M,C,O) Textured soy (C Veganz, O, V) Butter M : Balance, Kokos, M-Budget Quorn (M Cornatur, C Délicorn, -> Margarine veganz) /!\ Not all of them are vegan margarine C Free From, Rama 100% végétal, Spreads Peanut butter, jam, molasses, syrups Becel Pro (agave, maple,...) Yogurt M Soyog (soy), Coyog (coconut) «Nutella» : C Bionella, M Lupinen -> vegan C Alpro, Sojasun, Sojo, Jocos choco, Nocciolata yogurt Ice cream Most of the sorbets, Cream Coconut milk/cream M Coco Ice-Land, Glaces aha ! M Soja crème cuisine (soy) C Karma (coconut or soy), C Veganz crème de riz (rice) Ben&Jerry’s vegan Crème O, V or gently whisk silken tofu with Mayonnais M Véganaise aha! fraiche/Ma plant milk/yogurt, following recipes e C Free from, Thomy mayo vegan scarpone (internet) Vegan Grissini, crisps, chips, hummus, snacks guacamole, Alnatura dips (M), Cheese M Soja mousse, Wilmersburger spreads, bretzels, Farmer, fruits, dried tranches, cashewnella fruits&nuts, Cœurs de France, C Simply V, Wilmersburger, Violife Speculoos, Oreos, dark chocolate, O, V depending on shop biscuits (C Veganz,B) I New roots, recipes for homemade M = Available in Migros, C = Coop, O = Organic shops , I = Internet, V = vegan shop Replace 1 egg (depending on use) : Recipes and resources To bind: 50g silken tofu/50 g pureed fruits / squashed www.minimalistbaker.com, www.bosh.tv half banana / 1tbsp starch + 30mL water / 50g pureed www.avantgardevegan.com, Youtube: The Easy vegetables/ 1tsp oil or nut puree + 45mL plant milk / Vegan, Caitlin Shoemaker, Bite Size Vegan, Edgy Veg 50g plain plant yogurt www.vegansociety.com, www.vegan.com, To raise dough: baking powder (for ex. in pancakes) www.veganhealth.org To jellify: Agar-agar (4g/liter) Is this alcohol vegan? -> www.barnivore.com Taste: Kala Namak black salt (O, I, V) or Himalaya salt When following a vegan diet, a vitamin B12 intake is Whisked whites: canned chickepas preserving juice necessary (O, I, V or in a pharmacy): (named Aquafaba) is tasteless and can be whisked (for In fortified foods, eaten 2-3x/day 3 µg each ex. for meringues, mousses, etc.) 1x/day in tablets 10-25 µg Scrambled eggs-> scrambled tofu, recipes on internet Basic foodstuffs of a vegan diet: 1x/week in tablets 2000 µg = 2 mg Fruits, vegetables, mushrooms, grains (bread, pasta, -> more infos on veganhealth.org/vitamin-b12 rice, ...), legumes (lentils, chickpeas, beans, ...), nuts (walnuts, cashew, almond, ...), seeds and germinated seeds, herbs and spices. Reoccuring ingredient: Nutritional yeast in flakes (O, I, V) -> full of nutrients and has a cheesy taste. Quick homemade: Grated parmesan: blend cashews, nutritional yeast, salt and garlic powder into a fine powder Creamy white sauce: plant milk bechamel + nutritional yeast (+ melted vegan cheese)