If you’re looking to adopt a more plant-based diet, read on to learn about plant-based food replacements that you can make out of basic pantry staples and use at home, and get cooking!
FLAX EGGS
Flax eggs have a gluey texture that are similar to egg whites, and possess a slightly nutty taste. Flax eggs help to bind ingredients together, and are therefore ideal for flour-based recipes (avoid nut flour recipes!). They can be used to bake cakes, breads, and cookies!
Ingredients:
Method:
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg
Run out of flax? Use chia seeds instead.
Tip: Flax eggs can’t keep! So make sure you only make what you need to avoid any food waste.
BUTTER
It’s easy swapping in vegan butter, as it can be used for everything from pan frying and baking to simply spreading on toast!
Ingredients:
Method:
Store in the refrigerator for up to 2 weeks or freeze.
NUT MILK
Non-dairy milk consumption is on the rise and now available in supermarkets everywhere. But delicious nut milk is actually very quick and easy to make, plus saves you time, money, and you skip the packaging! Almonds and walnuts make great nut milks, or try pecans or hazelnuts for different flavours!
Ingredients:
Method:
Store in the fridge for 4-5 days, or freeze in ice cube trays to be used in smoothies or thawed for other recipes!
Tip: Sweeten with dates or vanilla extract, or add cocoa powder to make chocolate milk!
NUT CHEESE
Plant-based cheeses are now widely available, whether in supermarkets or health-focused restaurants, and can be found in sandwiches, pasta dishes, and even at wine pairings. Vegan cheese is now available in shredded, sliced, and even block form, and it tastes just like genuine cheese!
Cheese processing is responsible for more greenhouse gas emissions than any other product from the dairy sector, plus they are high in saturated fat and sodium, so vegan cheeses are a healthy and sustainable alternative. Learn more about plant-based cheese here.
5-minute macadamia cheese
Ingredients:
Method:
Garlic and herb cashew cheese
Ingredients:
Method:
Refrigerate in an airtight container for up to 5 days.
Check out more plant-based cheese recipes here.
NUT CREAM
Nut creams, such as cashew cream, are an excellent plant-based cream substitute. They are incredibly versatile and can be used in many recipes, such as creamy pasta sauces, salad dressings, smoothies and soups.
Cashew cream
Ingredients:
Method:
Store in the fridge for up to four days, or freeze for up to 6 months. You can use almost any nut to make a nut cream. Macadamia nuts are also a great alternative.
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Whether it’s for your daily treat, or for a special occasion, these cake mixes have got you covered!
Get ready to impress your guests with just two ingredients, and less than an hour of work. Top it off with our packaged-free frozen berries to give it a summer taste!
Ingredients
300g Indulgent Chocolate Vegan Cake Mix / 特濃朱古力蛋糕粉
60ml oil
120ml water
Method
This is a great recipe for when you want to prepare a party snack or dessert in advance. Give these nutritious, luscious, and most importantly, zero waste cookie cups a try!
*All ingredients (apart from large egg x 1) are available at our stores; linked ingredients are available in stores & online.
Ingredients
175g softened butter
195g Light Muscovado Sugar / 原蔗黑糖
95g Coconut Flower Sugar (Organic) / 有機椰子花糖
1 tbsp Vanilla Extract (Organic) / 有機香草精
1 large egg
250g All Purpose Flour (Organic, Unbleached) / 有機中筋麵粉
1/2 tsp Baking Powder (Gluten Free) / 無麩質泡打粉
150g dark chocolate buttons
240g almond butter (or peanut butter)
Method
Harissa Paste is a very popular condiment in Middle Eastern cuisine. It's so flavourful, and goes well with anything!
We are going to show you how to make your very own Harissa paste, with just 3 simple ingredients!
Ingredients
Method
Chop up cloves of garlic (amount depends on personal preference). Add in Harissa spice and olive oil 1:1 to the same bowl. Tweak and season to taste.
Mix well, and there you have it! Your very own batch of fresh, appetising Harissa paste, from scratch!
Suggested Recipe:
]]>Vegan and gluten free friendly, an aromatic side dish great for a holiday feast! Recipe by Dr Rupy Aujla, but slightly altered to adapt to a zero waste meal!
Hot cross buns are a must for Easter! And baked goods always taste better when you make them with friends and family.
Here is a recipe by Justine Pattison, slightly altered by us so you can enjoy these buns vegan, as well as zero waste!
Nothing beats having coffee/ tea with a splash of your homemade oat milk, smooth and waste free - say bye-bye to Tetra-Pak!
• 130g of Wholegrain Oat Flakes (Organic) / 有機原片燕麥
• 1L of water / 水
• 3 Medjool Dates - Firm (Raw & Organic) / 有機椰棗 (optional as sweetener)
1. Put all ingredients into a blender and blend for around 3-5 mins (medium strength), or until smooth.
2. Strain mixture with a cheese cloth, or a Gauze Produce Bag Natural Cotton, until silky.
3. Consume straight away, or refrigerate in airtight containers. With no preservatives, be sure to consume the oat milk within a week!
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