What can I substitute for animal flesh or animal products in recipes?

Sept 2018 — Replace ground meat with textured vegetable protein (TVP), vegetarian burgers or tempeh; the last two have a meaty texture. For meat shapes substitute seitan(wheat gluten) or thawed, squeezed out firm tofu. Let soft tofu, cooked legumes, grilled or marinated mushrooms fill in for meat ingredients in soup, stew, sauces or desserts.

Not all vegetarians/vegans avoid vegetable oil, but for those of you who do, for sauteeing replace it with water or vegetable broth. Substitute the same amount of apple sauce or mashed beans for fats in baking.

In place of an egg, substitute any of the following: ¼ cup of silken tofu, blended; ½ mashed banana; ¼ cup applesauce or pureed fruit; ½ cup soy or rice yogurt; 1 ½ teaspoon egg replacer + 2 tablespoons lukewarm water; 1 tablespoon ground flaxseed meal + 3 tablespoons of water; ¼ cup mashed white/sweet potatoes; 2 tablespoons potato starch/cornstarch/arrowroot powder; 2-3 tablespoons tomato paste; ¼ cup cooked oats; 2-3 tablespoons bread crumbs/flour; 1 teaspoon baking powder.

Dairy replacements depend on the type of dairy. Substitute an equal portion of nut/soy/rice milk for milk. Replace cream with nut/soy/coconut milk; mashed potato; pureed garbanzo beans/tofu; soy sourcream/whipping cream/creamer. Instead of parmesan cheese, use nutritional yeast/garlic powder/chopped walnuts or almonds; instead of ricotta cheese, use firm tofu, drained and crumbled. Soy/rice/nut cheese alternatives or nutritional yeast can stand in for other cheeses. To replace butter for cooking, baking or spreading, use dairy-free non-hydrogenated margarine.

What substitutes have you used with success? Can you add some not mentioned in this article?