The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite by Celine Steen and Joni Marie Newman

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  • Linguine with green beans and spinach walnut pesto

    • aknelsen on February 25, 2018

      Delicious, but cut back a bit on the garlic, thin the pesto with pasta cooking liquid.

  • Steak with sweet pepper sauce

    • SugarFree_Vegan on September 23, 2014

      Pg 107 - I used Portobellos for this dish and used a Mushroom stock cube for the bouillon plus a splash of red wine and a little cornflour/starch to thicken the sauce a little. A delicious and comforting vegan entrée.

  • Dijon portobello steaks

    • SugarFree_Vegan on October 02, 2013

      Page 112 - This is a wonderfully tasty low fat entree that works in so many ways, I find that the 1/2 cup of my dijon way too much and also I only use a small amount of agave as my balsamic is a very good 4* one and therefore quite sweet. Yum!

  • GF-ingerbread cake

    • SugarFree_Vegan on October 20, 2013

      Pg 199: This is such a great recipe which you can make Gluten Free or if wanted with regular flour, I used Wholewheat pastry flour as I don't need a gluten free diet. You can also use sugar substitutes as I do (for me a mix of Truvia and Xylitol). Totally yummy.

  • Super peanut pumpkin muffins

    • Morgan.larue on September 23, 2015

      This is delicious. The banana-peanut-pumpkin combo with the vanilla is just wonderful.

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  • ISBN 10 1299931162
  • ISBN 13 9781299931169
  • Published Jan 01 2010
  • Format eBook
  • Page Count 273
  • Language English
  • Countries United States
  • Publisher Fair Winds Press (MA)
  • Imprint Fair Winds Press (MA)

Publishers Text

Veganize Any Recipe with Confidence!

The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.


With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.


Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.

If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

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