Imperfect Vegan Newsletter #003

Hi there!

Welcome back to the Imperfect Vegan! This week: mastering egg-free baking, a game changing tofu scramble and the US’s futuristic meat news!

Let’s get into it, shall we?

If you’re looking for a healthy and kinder food option, tofu is a great pick over eggs. It has less fat, zero cholesterol, is a complete protein and doesn’t pack as many calories. Also, when you choose tofu, you’re stepping away from issues tied to how some farms treat their hens. All in all, tofu is a win-win for both health and the environment.

Dive into The Proof by Simon Hill’s graphic for the full tofu vs egg scoop. Not sure about tofu because you’ve heard about soy’s estrogen? Let’s debunk that myth here!

We’ve always had to rely on farming animals to get out meat, but times are changing! Science has come up with a cool way to grow meat from animal cells, kind of like farming without the farm. The U.S Department of Agriculture recently approved it, and GOOD Meat is among the first companies to produce their lab-grown chicken. They’re calling it “meat without slaughter, which sounds super compassionate, right? Well, it’s not 100% cruelty free yet, but things are looking up. Companies are saying this new way is kinder to our planet too! After Singapore, the U.S is hopping on this futuristic food train. Is this the food revolution we’ve been waiting for?

Read more here.

Baking without eggs? Not a problem! Eggs do a few jobs in baking like sticking things together, helping stuff rise, and making things moist. But if you’re trying your hand at vegan baking, here are some cool swaps you can try.

1. Flax or Chia Seeds (for binding):

   • Flax Egg: 1 tablespoon ground flaxseeds + 2.5-3 tablespoons water. Let sit for about 5-10 minutes until it becomes gel-like.

   • Chia Egg: 1 tablespoon chia seeds + 2.5 tablespoons water. Let sit for about 15 minutes until it becomes gel-like.

2. Banana (for binding and moisture):

   • Half of a mashed banana can replace one egg. This can add a mild banana flavor, so it works best in recipes where that flavor complements, like pancakes or muffins.

3. Applesauce (for binding and moisture):

   • Use 1/4 cup unsweetened applesauce to replace one egg.

4. Yogurt or Buttermilk (plant-based versions, for moisture):

   • Use 1/4 cup of vegan yogurt or buttermilk to replace one egg. This can add tanginess to the final product.

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See you next Thursday!

Love,

Aashti