233 substitute recipes

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Pureed dates blended with water and vanilla extract into a thick, caramel-like paste. A natural sugar substitute for baking, smoothies, and oatmeal in 5 minutes.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Classic chocolate chip cookies with butter-flavored Crisco, brown sugar, and walnuts. Crispy edges and chewy centers in 30 minutes. Makes 3 dozen cookies perfect for any occasion.

Mini cheesecakes with vanilla wafers bottoms topped with cherry pie filling. Easy individual cherry cheesecake that's ready in about 30 minutes!

Mango flummery is a chilled fruit dessert made with pureed mangos, orange juice, and tapioca. Silky, egg-free, and naturally tropical with a soft pudding-like set.

Vegetarian sausage patties made from bulgur wheat, whole wheat flour, sage, and poultry seasoning. Pan-fried until golden, these make a high-fiber meat substitute for breakfast or casseroles.

Crispy broiled chicken double-dredges pounded chicken breast in egg white and garlic-rosemary breadcrumbs, then broils 10 minutes for a low-fat fried chicken substitute that still crackles.

Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.

Silky 3-ingredient vegan cashew cream made with raw cashews, water, and maple syrup. Blends up in 5 minutes as a dairy-free substitute for cream, sauces, or dessert toppings.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Twice baked potatoes with a nonfat yogurt-mashed filling instead of sour cream, seasoned to taste and baked until heated through with a paprika-dusted top. A lighter, customizable classic side dish.

Lighter sour cream substitute made from cottage cheese, lemon juice, and skim milk blended smooth in seconds. A low-fat dollop for baked potatoes, dips, and tacos with the same tang.