Psyllium husk is a wonderfully natural gluten-free and vegan baking alternative. It provides a bread-like texture when baking and is also a suitable option for those opting for a low-carbohydrate choice.
Chia Seeds can also be used as a substitute for eggs in baking. Simply stir a tablespoon of chia seeds in 2.5 tablespoons of water and leave for 5 minutes for the mixture to turn gelatinous, recreating an egg-like consistency. Simply replace one egg for one ‘chia egg’ in your baking recipes.
Aquafaba, made from the water leftover after boiling chickpeas, is growing as a popular alternative to egg whites and can be used in many recipes in place of eggs. This can make your recipes vegan friendly or suitable for those that may have egg allergies. Check out The Source recipe for a simple guide on how to make it!
A great plant-based swap for spreads and dairy butters are nut butters. Rich in minerals, fibre and generally very tasty, nut butters are wonderfully versatile and can be used spread on toast, in baking, smoothies etc. The Source offer a range of nut butters, including almond, peanut, cashew and their signature ABC butter (almond, brazil and cashew butter) which is, personally, my favourite.
A common concern for meat-eaters is whether a vegan diet provides adequate protein intake. There are a range of high protein plant-based alternatives available which can help you to meet daily requirements, even for those with an active lifestyle:
Protein powders are a fuss-free way of increasing your protein intake, whether it be on-the-go in a shake or added to porridge, smoothie bowls or even pancakes. The Source offers a range of vegan protein powders which include nutritionally supportive ingredients like digestive enzymes and probiotics to help enhance digestion and absorption.
Chickpea flour is excellent for adding structure and density to your home-made plant-based burger patties. Chickpeas contain 7.1 g protein per 100g and are naturally high in fibre making this a great alternative to your regular beef burger.
Beans and pulses make excellent protein-rich alternatives for a number of cosy and comforting winter dishes. Home-made chilli’s, stews, curries and pies all benefit from a generous serving of legumes. A wide range of these can be found in-store at The Source including; lentils, kidney beans, red split lentils, butter beans and pinto beans
Although Veganuary can be viewed as an experimental shift in dietary intake, for many it is also seen as an opportunity to review other purchases and whether they are vegan friendly.
Many personal care items have been tested on animals or contain animal by-products. The Source ensures that all of its personal care products sold have not been tested on animals or contain said by-products which in itself, is a good enough reason to shop here!
All swaps mentioned can be bought in-store, purchased online for delivery or available for click and collect.
Stephanie Baker is a registered nutritionist. She provides tailored nutritional plans and lifestyle hacks to help you feel your best and get the most of our life.
Take a look at her website Stephanie Jayne Nutrition for recipes, health tips & lifestyle advice.
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