Quote:
Originally Posted by Joker_in_the_Pack
I want to "trick" my family into trying vegan foods, so I want to get it as close as possible to the real thing so they cant tell.
1. Do egg substitutes work well in cakes and things for baking? Or is there a reasonable difference in the finish product?
Most cakes will hold up well enough on their own
2. Does it make a difference if a recipe calls for milk and you use almond/soy/rice milk instead? Flavor and consistency wise.
Not even a fucking little.
3. Is there a way that I can make soy products to taste like the real meat without using real meat?
Many soy products do taste very similar. Boca provides a wide variety of items, especially their Chick'n patties. In addition, meats made out of wheat glutten taste remarkably good. Keep in mind, these are rather expensive to buy en masse, so try using lots of veggie side dishes.
Congrats on joining the Vegan side though.
Check out veganoutreach.org if you feel like spreading the veggie love.
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Thank-you =). I'll look at the site right now.