Only Slate Plus members can gift Slate stories. Become a member to share 10 free articles a month. As a vegan, I’m happy with the commercially available substitutes for most animal products. With so ...

I DON’T know what it is like for you, but in my neighbourhood it has been hard to buy eggs since The Event, so I have been searching for substitutes to use in baking. Eggs have several important roles ...

Aquafaba can come from any legume, not just chick peas, and the liquid from home-cooked beans should work equally well. The jury is still out on why it makes such a good replacement for egg whites; ...

Isn’t it rather preposterous to think throughout these years of pouring chickpea brine down the sink, we were wasting a valuable staple? Nearly every chickpea recipe calls for draining and rinsing the ...

Don’t know what aquafaba is? Chances are, you’ve had it in your kitchen before and poured it straight down the drain. That’s because aquafaba is simply the liquid you find in a can of chickpeas.

Attention. That jar of canned chickpeas you just opened hides more than just legumes: it contains a little culinary secret called aquafaba. Before throwing that viscous, yellowish liquid down the ...

The use of bean water in your baking makes use of a miracle ingredient and saves money on expensive eggs, too Today’s macaroons are easy and fun little treats using just a few store-cupboard ...

With the current high price of eggs, you might be looking for reliable egg substitutes for baking. Not much can replace an egg “eggs-actly,” but some replacements can be suitable alternatives in a ...