As a vegetarian, sometimes you need to think outside the box when it comes to baking. Some vegetarians don’t eat eggs, some don’t eat dairy, some try to eat as plant-based as possible even when it comes to baked goods. No matter where you fall on the vegetarian spectrum, I have good news for you today! I’ve put together a list of 10 Tips for the Beginner Vegetarian Baker covering all the basics you will need to bake with confidence even without eggs, butter, or milk!
Tara’s Tuesday Tips:
10 Tips for the Beginner Vegetarian Baker
I believe vegetarian baking can be just as rewarding and delicious as non-vegetarian baking. Start experimenting + before you know it, you will be a vegetarian baking expert! This Tuesday, my tips are my favorite vegetarian baking hacks I wish I knew when I first started on my plant-based baking journey! Let’s bake!
Learn to Love Egg Substitutes
- From aquafaba to chia seeds + everything in between, there is an egg substitute for every baking situation!
- My top tip for working with flax eggs is this: mix 1 tablespoon ground flax with 3 tablespoons of water + WAIT! You must wait for it to form a gel-like consistency before adding it into the other ingredients or you won’t get that binding effect like a real egg.
- I dedicated an entire article to baking without eggs: How To Bake Without Eggs
Find Your Favorite Vegan Butter
- Typically, I use Miyoko’s plant-based butter. If I need vegan butter sticks, I choose Earth Balance.
- If you prefer not to use a butter replacement, you can try coconut oil.
- Remember, softened or room temperature is not the same as melted, read your recipes!
Pick the Right “Milk”
- If you are using non-dairy milks as a substitute in a recipe, make sure it is not flavored! Plain, unsweetened is best.
- Know the purpose of your milk + check your labels to be sure the non-dairy milk you are choosing has similar fat content as dairy milk. For my baking, I usually use the full fat plain Oatly Oat Milk.
Know Your Sugars
- Be careful with conventional cane sugar, it can be processed using bone char (an animal product) and therefore is not vegetarian. Choose organic cane sugar (which will not be processed with bone char) + check the labels!
- If you don’t use honey, you can use maple syrup instead. Be careful using any liquid sweeteners that are sugar free.
- When choosing coconut sugar, be aware that your final product will have a darker brown color + a bit of a nutty taste.
Learn From Your Failures, Celebrate Your Wins
- Embrace the baking fails + use them as a learning opportunity.
- When something turns out awesome, celebrate it + keep that recipe in a safe place for next time.
- Be brave with your baking, all mistakes can be fixed.
Keep Your Plant-Based Pantry Stocked
- Plant-based butters, organic cane sugar, 100% pure maple syrup, a variety of nut butters, a variety of flours, baking powder + soda, ground flax, raw can turbinado sugar (my favorite), non-dairy full fat milk, a few different pans, parchment paper or silicone baking mats, + a kitchen scale are just a few vegetarian baking essentials.
About Your Oven …
- Keep the door closed! The heat escapes every time you open the door + changes the structure of your baked goods + alters the cook time.
- Always pre-heat first + never overcrowd your oven shoving too many things in there at once.
- Use the right pan! When a recipe tells you what pan to use, use it!
Be Prepared
- Make sure you have everything on the ingredient list before you start.
- More importantly, allow yourself all the time you need to prep AND bake AND cool.
Watch Your Swaps
- Baking soda is not the same as baking powder, coconut sugar won’t give you the same results as cane sugar, swapping coconut flour for all-purpose flour will not yield the same results! Be careful with the swaps!
- Many times, you will find acceptable swaps in the recipe notes or body of a recipe post. People also will comment on recipes letting other readers know what they swapped + how it went. As a recipe developer, I always give warnings on what swaps won’t work + what I have tried in the past.
Baking is Chemistry
- “Why” an ingredient is being used is just as important as how much.
- First, figure out what is the purpose or function is of the ingredient. Next, determine what other ingredient functions the same way. Don’t try to outsmart the recipe unless you understand the chemistry.
Food For Thought
The more you bake, the better you will become at it. These tips on my list are things I wish I knew years ago when I began my eggless baking adventures. I hope they help you + don’t be frustrated if you fail! My motto in cooking, baking, running (pretty much everything) is that there is no such thing as a fail, you either win or you learn. Baking is a perfect example of this. It is also a great way to get family + friends gathered in the kitchen. So many family traditions are born out of baking. Life (and baking) are about the journey not the destination. I hope you find something wonderful to bake today + every day.
Happy Baking, fam! 🧁
All the best,
Tara 🍩
Let’s Bake!
ALL of my baking recipes right here in one place!
A Few Other Tips That Might Help …
How To Find Happiness In The Kitchen
The Vegetarian’s Guide To Oat Flour
The Vegetarian’s Beginner Guide to Baking
How To Go Plant-Based In 7 Easy Steps
Tips To Make Going Plant-Based Easier
⭐️Did you enjoy reading 10 Tips for the Beginner Vegetarian Baker? Love it? Leave a comment below!
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily then, use the hashtag #myvegetarianfamily if you make my recipes!
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