10 Essential Tips for Converting Any Recipe to Vegan

Going vegan doesn't mean giving up your favorite recipes. With the right techniques and substitutions, you can veganize almost anything. Here are ten essential tips to help you succeed.

1. Understand the Role of Each Ingredient

Before substituting, ask yourself: What does this ingredient do?

• Eggs: Binding, leavening, richness, or moisture?
• Dairy: Fat, creaminess, tanginess, or protein?
• Meat: Protein, texture, umami flavor, or bulk?

Once you know the purpose, you can choose the right vegan alternative.

2. Master Egg Replacements

Eggs are versatile, so different recipes need different substitutes:

For Baking (binding):

• Flax eggs: 1 tbsp ground flax + 3 tbsp water = 1 egg
• Chia eggs: Same as flax eggs
• Applesauce: 1/4 cup = 1 egg (adds moisture)

For Fluffiness:

• Aquafaba: 3 tbsp = 1 egg (can even be whipped!)
• Baking soda + vinegar: Creates lift

For Richness:

• Silken tofu: 1/4 cup blended = 1 egg
• Mashed banana: 1/4 cup = 1 egg

3. Choose the Right Plant Milk

Not all plant milks work the same:

• Oat milk: Creamiest, best for lattes and creamy sauces
• Soy milk: Highest protein, most similar to dairy
• Almond milk: Light, subtle flavor for baking
• Coconut milk: Rich and creamy for curries and desserts
• Cashew milk: Neutral, great for cheese sauces

Match the milk to your recipe's needs!

4. Nail the Cheese Substitution

Vegan cheese has come a long way:

For melting:

• Commercial vegan mozzarella or cheddar
• Cashew-based cheese sauces

For flavor:

• Nutritional yeast (that umami, cheesy taste)
• Miso paste (adds depth)
• Vegan parmesan (store-bought or homemade)

For texture:

• Cashew cream (soaked and blended cashews)
• Tofu-based ricotta

5. Replace Butter Strategically

Different situations need different butter substitutes:

Baking:

• Vegan butter: 1:1 ratio, easiest
• Coconut oil: 1:1 ratio, adds slight coconut flavor
• Olive oil: Use 3/4 cup per 1 cup butter

Cooking:

• Olive oil for sautéing
• Coconut oil for high heat
• Vegan butter for finishing dishes

Spreading:

• Vegan butter
• Nut butters
• Avocado

6. Create Umami Without Meat

That savory, meaty flavor comes from umami. Vegan sources:

• Mushrooms: Especially shiitake and porcini
• Tomato paste: Concentrated umami
• Soy sauce or tamari: Instant depth
• Miso paste: Fermented goodness
• Nutritional yeast: Cheesy, savory notes
• Liquid smoke: Adds that BBQ flavor
• Dried seaweed: Natural MSG

7. Texture Matters

Replacing meat texture:

• Tofu: Press it well, then bake or fry for firmness
• Tempeh: Nutty, firm, great for crumbling
• Seitan: The meatiest texture
• Jackfruit: Perfect for "pulled" textures
• Lentils: Ground meat replacement
• Mushrooms: Chewy, substantial
• Chickpeas: Versatile, protein-rich

8. Don't Forget Hidden Animal Products

Watch out for these sneaky ingredients:

• Worcestershire sauce: Usually contains anchovies (buy vegan version)
• Parmesan cheese: Contains rennet (animal enzyme)
• Honey: Use maple syrup or agave instead
• Gelatin: Replace with agar-agar
• Some sugars: Processed with bone char (use organic)
• Wine/beer: Some use animal-based fining agents

9. Adjust Seasonings

Vegan dishes sometimes need extra seasoning:

• Add more salt (animal products are naturally salty)
• Increase spices slightly
• Use acid (lemon, vinegar) to brighten flavors
• Don't skip the fat (it carries flavor)
• Toast nuts and spices for deeper flavor

10. Practice and Experiment

Your first vegan conversion might not be perfect, and that's okay!

Keep a cooking journal:

• What substitutions you used
• What worked well
• What to adjust next time
• Flavor notes

Common beginner mistakes:

• Not pressing tofu properly
• Using too much liquid in baking
• Under-seasoning dishes
• Not adding enough fat
• Expecting identical results immediately

Bonus: Use AI to Help

Converting recipes can be overwhelming at first. Tools like Recipe Remixer analyze your recipe and suggest optimal vegan substitutions while maintaining flavor and texture. It's like having a vegan chef guide you!

Sample Conversions

Classic Chocolate Chip Cookies:

• Replace butter → Vegan butter or coconut oil
• Replace eggs → Flax eggs
• Replace chocolate chips → Dairy-free chocolate chips

Creamy Pasta Carbonara:

• Replace bacon → Tempeh bacon or mushrooms
• Replace eggs → Cashew cream + nutritional yeast
• Replace parmesan → Vegan parmesan or nutritional yeast

Beef Tacos:

• Replace ground beef → Lentils or walnut-mushroom mixture
• Replace cheese → Cashew queso or vegan cheese
• Replace sour cream → Cashew sour cream or coconut yogurt

Building Your Vegan Pantry

Essential items to keep stocked:

• Flax seeds and chia seeds
• Nutritional yeast
• Various plant milks
• Vegan butter
• Canned coconut milk
• Cashews (for cream sauces)
• Tofu and tempeh
• Quality olive oil
• Tamari or soy sauce
• Miso paste

The Learning Curve

Everyone starts somewhere! Don't be discouraged if:

• Your first vegan cheese sauce is grainy
• Your tofu scramble doesn't taste like eggs
• Your first vegan cake is dense

Each attempt teaches you something. Soon, you'll be converting recipes instinctively!

When to Use Recipe Remixer

Perfect for:

• Complex recipes with multiple animal products
• Recipes you've never made before
• When you want to learn proper substitution ratios
• Getting ideas for creative alternatives
• Saving time on research

Conclusion

Converting recipes to vegan is a skill that improves with practice. Start with simple recipes, learn from each attempt, and don't be afraid to experiment. The vegan options available today make it easier than ever to enjoy all your favorite dishes—plant-based!

Ready to start converting? Try Recipe Remixer to automatically veganize any recipe in seconds, with explanations for every substitution so you learn as you cook!