Begin Your Vegan Lifestyle on the Right Foot with These Substantial Food Swaps  Cover Photo

Begin Your Vegan Lifestyle on the Right Foot with These Substantial Food Swaps

Not only are vegan diets sustainable, but they are also known to promote weight loss, reduce your chance of heart disease, and lower your risk of getting certain types of cancer. The key to a vegan diet is planning. Don’t fall victim to refined grains, sweets, and other types of junk food. Invest in the right swaps for eggs, milk, cheese, and more, and you’ll ensure that your diet still maintains key nutrients, like protein, iron, essential fatty acids, and Vitamins B12 and D. Incorporate these five vegan food substitutes below into your daily nutritional plan to get started.


Versatile and surprisingly cheap, jackfruit is a non-processed ingredient that you will often find in cans, meaning you can stock up in the cupboard. It makes a great replacement for chicken, perhaps in a stir-fry, but can also be prepared to resemble tuna.


The water from a can of chickpeas is a superb substitute for egg white. Use it to make meringues, mousses, macarons, and brownies. It can even be a central ingredient in dairy-free batter and sauces, like mayonnaise. You can even use it in cocktails!

ilk Substitute

Popular types of non-dairy milk include oat, hazelnut, cashew, soy, almond, and hemp. It is also easy to make your own by soaking raw nuts, blending with water, and straining. Alternatives to milk are not only a great substitute for drinks, but they can also be used in many recipes for cooking and baking.

Alternative Cheese

It is tricky to replicate the real deal, but alternative cheeses are really improving. They are made by using a variety of ingredients, including coconuts, aquafaba, nuts, and solidified vegetable oil. It is best to opt for one fortified with vitamin B12 and calcium.


Made from soybeans, tofu is a less-processed substitute for meat as it is a complete protein. The firm variety is best for cooking in savory dishes, and you can use the softer types for things, such as in a tofu scramble in place of an egg or add it to puddings and bakes.

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