Celebrating World Vegan Month 

Garbanzo beans in clear containers on a while table cloth
Wednesday, December 19, 2018

In recent years, the veganism movement has spiked globally. In the U.K., people are now eating 50% less beef, in Portugal, 60,000 people identify as vegan and in the U.S., there were as many searches for vegan Thanksgiving recipes in 2018 as there were for traditional turkey meals. To commemorate this rising ideology, World Vegan Month takes place every November, but the celebration is not just for those who choose to avoid meat or dairy products. Today, at least 40% of consumers are trying to incorporate more vegan foods into every meal. 

Cooking vegan recipes that cannot utilize basic, everyday food products may seem daunting, but we are here to help. Last month’s vegan celebration may have come to an end, but with canned goods, you can incorporate vegan cooking into your routine any time. Here is one secret well-regarded by the vegan community: the liquid in the bottom of a can of chickpeas is actually known as aquafaba, and it can be used as an essential egg substitute for vegan and carnivore bakers alike.

The starchy liquid is a great binder directly from the can, but what really makes it magical is that it can be whipped to create a foam. In addition, because aquafaba is naturally full of proteins and saponin, it serves as a virtually cost-free stand-in for egg whites and a creative way to use a chickpea by-product that may otherwise go down the drain. How the magic ingredient was discovered may remain a mystery, but what we do have is a delicious vegan meringue cookie recipe for you, just in time for the holiday season! Happy baking!