October Challenge: Vegan Baking
It’s trick-or-treat season, and this challenge is no trick; we’re focusing on treats. It might just trick your friends, though, as these treats are vegan.
The Challenge: Vegan Baking
How you tackle this challenge is up to you – try a new recipe, adapt an old favorite with sustainable substitutes, or bake your go-to vegan goodies. Once it comes out of the oven, off the stove, or however else you prepare it, share with us:
- Snap a photo
- Write up the recipe
- Tell us about your experience (did it exceed your expectations?)
A plant-based diet can have a significant positive impact on the environment compared to a traditional diet. Some studies suggest adjusting your diet could be the “single best way” to reduce your environmental impact. In fact, researchers at the University of Oxford found that cutting meat and dairy product from your diet could reduce an individual’s carbon footprint from food by up to 73%.
This month, let’s treat ourselves to trying something new while also treating the planet.
To help you in this (potentially) new vegan adventure, here are some classic vegan substitutes for common baking ingredients:
- Milk: almond milk, soy milk, oat milk, coconut milk, hemp milk. There are a bunch of options here, and if you’re overwhelmed, we would recommend oat milk.
- Butter: plant-based butter (look for brands like Miyokos, Country Crock, or Earth Balance), vegetable shortening, or coconut oil. In a pinch, canola or olive oil may work.
- Eggs: mashed banana, applesauce, or chia seeds can help add some structure.
- Egg whites: aquafaba (chickpea brine) will take on a very similar texture to egg whites when whipped (for desserts like meringues or angel food cake).
We can’t wait to see what dishes you mix up! As an added treat, we’ll compile a list of some of our favorite recipes to share with the community later this season – just when we’re all looking for something sweet to share with friends and family.
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