How to Substitute Ingredients in a Recipe Like a Pro

How to Substitute Ingredients in a Recipe Like a Pro

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It happens to the best of us. We gather what we need to make a meal, only to find we’re missing one ingredient. Or we shop for a particular recipe but find that the 1 teaspoon we need of X ingredient only comes in a large, costly container.

Don’t change your dinner plans just yet. Most recipe rules are bendy, if not downright breakable. You might panic at the thought of straying from the written word, fearing the dish will fail, but in most cases, that won’t happen.

Eating healthy should still be delicious.

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While there are plenty of online lists for how to replace a specific ingredient, I sometimes find that I don’t even have whatever the new ingredient is. Instead, I use what I do have and don’t stress about what I don’t. Chances are, you probably make little no-brainer substitutions all the time: replacing green bell peppers with orange in fajitas, fettuccine with linguine in alfredo, red kidney beans with cannellini in chili, colby Jack with Cheddar on tacos, etc. See? It’s simple, really.

It also helps if you embrace adventure and have a bold willingness to alter the finished dish. At the risk of stating the obvious, you need to understand that a recipe was designed to be cooked as written (and for the nutritional information given); expect that any substitutions are going to result in a different dish. For example, something that started out with an Italian profile could easily end up leaning toward Mexican. Likewise, substitutions have to make sense—I wouldn’t use herbs de Provence in place of turmeric, for instance.

Substitutions in cooking can be pretty straightforward, if you consider what function the missing ingredient performs in the recipe. (Baking’s rules are a little more rigid.) Is the ingredient there for moisture? Structure? Flavor? Texture? Garnish? Once you identify it role, you’ll better be able to replace it.


If liquid is being added to a dish, why is it there?

If you’re adding broth to a hot pan to help make a sauce or to loosen up browned bits from the bottom of the skillet, wine, beer, apple cider, or even just water will do the trick. Same goes if you’re cooking meat, vegetables, or grain in the liquid. For example, you can cook mussels in beer, wine, stock, water, or even tomato sauce. Cook grains or dishes like risotto in stock, water, wine, or a combination.

If you’re thinning out a dip or a sauce, water should be your go-to, but if you’re making quiche or bread pudding or something else that requires a creamy liquid, you can safely make many dishes with any type of dairy or nondairy milk you have (unless a higher fat content is necessary, such as for whipped cream). Heck, you could even substitute, in many cases, buttermilk or well-stirred plain yogurt. Embrace the unknown!


Structure is essentially what the recipe is about. Consider “breaded chicken breasts with roasted broccoli, pesto, and farro.” Any of those main components are changeable.

For example, if chicken breasts aren’t on sale, but boneless pork chops are, use ‘em instead. If the recipe calls for seasoned Italian breadcrumbs and you have an open box of crackers, go for breading gold. If you have half a head of cauliflower sitting in the crisper, use that. If you need farro and have no idea what to do with the rest of the box, use brown rice (or quinoa, or millet, or couscous, or even small-shaped pasta). For the pesto, you can use literally any nut and green you have. You get the idea.

Your only rule here is to swap like with like. Exchange tender cuts of meat or harder vegetables for similar ones. After all, you wouldn’t put a lean pork tenderloin into a 6-hour braise meant for a tough beef round, but you could use that tenderloin in place of a sirloin steak in a fajita recipe. And you wouldn’t replace brussels sprouts with delicate snow peas to roast for 30 minutes or add tough cubes of parsnip to a quick-cooking stir-fry in place of zucchini. When you substitute, pay particular attention to the doneness indicators in the recipe, using the cook times as just a guide.

But even here, the rules are flexible. For example, if you were planning to make stuffed shells, but you find you have only elbow macaroni, deconstruct the recipe: mix the pasta with the filling and top with the sauce, and you just saved yourself a whole lot of stuffn’ time. You just might come up with a new family favorite.


This one’s a little tricky because recipe developers typically have a particular flavor profile in mind when they create the recipe. For example, if the recipe is for balsamic-glazed pork, you need balsamic vinegar for the dish to turn out as intended. Ingredients play with the five main tastes—salty, sweet, sour, bitter, and umami, but there are some things you can do:

  • Herbs and spices: If you don’t want to spend the money on fresh herbs that are going IN a cooked dish, you can easily substitute them with their dried equivalents, in a 3 to 1 ratio (3 tsp fresh herb = 1 tsp dried). If you don’t have the dried form or can’t find the fresh one you need, the principle of swapping “like with like” applies here as well.
  • Sweeteners: It’s not often you need to add sugar to a dish, but go ahead and substitute brown sugar for white or maple syrup or even orange juice for honey.
  • Heat: Many elements that add heat (chili paste, chipotle peppers, gochujang, kimchi, hot curry powder or paste, etc.) bring their own specific flavoring to the party. For example, you can always vary the level of heat by swapping out one type of chile pepper for another, but you won’t get the same smokey flavor if you swap a jalapeno for a chipotle.
  • Sour: Added vinegar or citrus juice/zest typically adds brightness to cut through a heavier dish. In most cases, you can substitute any citrus in place of another and many vinegars in place of another—you can also swap vinegar for citrus.
  • Flavor layers (umami): When an ingredient list is relatively long, it’s usually to develop a depth of flavor. On a well-stocked fridge day, you should use ingredients such as Worcestershire sauce, anchovy paste, smoked paprika, tamari, hoisin sauce, tomato paste, sundried tomatoes, fish sauce, dried porcini mushrooms, miso, capers, pickles, or a Parmesan cheese rind. That long ingredient list does give you permission to skip one or more of these add-ins, if their amount is small (or consult an online substitution guide).


A polished recipe plays with texture. Think of a creamy smooth soup that has a sprinkle of pumpkin seeds on it, a fluffy grain salad with crisp-tender vegetables in it, or even oatmeal with crunchy chopped apples stirred in. Contrasting textures keep food interesting and aid in satiety—and they’re generally pretty easy to swap (or skip).

  • Crunch: If a recipe calls for a type of nut, most often you can use another. If you’re breading something, a variety of crushed crunchy products will work: any type of breadcrumb, many snacks (crackers, pretzels, rice cakes, cheesy snacks), “healthy” cereal, cornmeal and other small grains like millet, crushed nuts.
  • Toothsome: This is the “meaty” quality of a food, somewhere between crunchy and soft. It’s the grapes added to a crisp salad, for instance.


When well used, garnishes are more than just fetching eye candy. A garnish adds that final taste or texture, maybe even a bit of balance: a little vibrant hint of citrus from lemon zest, a floral note from a sprinkle of fresh cilantro, a balanced bit of heat with a grind of fresh black pepper, or a notable crunch from a sprinkle of sesame seeds. A good recipe should be able to stand alone; it shouldn’t be made or broken by the garnish. Consider what role it plays in the recipe. If it’s added for moisture, structure, flavor, or texture, follow the bendy rules here. If not, skip it.

Browsing online for healthy recipe ideas? Good news: MyNetDiary now allows you to import recipes from most recipe websites. MyNetDiary can import recipe ingredients and directions directly into your personal account. You can then make changes and save the recipe as your own for easy and accurate tracking.

Importing recipes into MyNetDiary results in more accurate tracking!

Most importantly, when MyNetDiary imports a recipe, it finds all of its ingredients in the food database, so the imported recipe will have accurate nutrition information, even if the original website does not provide it.

Once the recipe is imported, you can then edit it like any of your other personal recipes.

Do you often substitute ingredients based on what you have on hand or to suit taste preferences? After you have imported a recipe, you can then easily change the ingredients and portions, and the nutrition values will then recalculate. You can even change the number of servings based on how much you eat.

When you log imported recipes, there's no guessing to find something close-you are entering exactly what you eat based on how you prepare the recipe. In fact, MyNetDiary's extensive nutrient database allows you to track additional vitamins and minerals not available in your original recipe source.

Importing recipes is a time saver!

Having all of your favorite recipes in one place will save you time. No more browsing to find that "one recipe" that sounds delicious. Importing recipes also means no distracting advertisements and wordy introductions to scroll through.

Using the MyNetDiary recipe import feature will allow you to quickly match the ingredients. This is much faster than manually entering each ingredient.

Tips for importing recipes

MyNetDiary's recipe import feature is so easy. Start by reading this summary on how to import recipes, then read here for additional helpful tips.

You can import recipes from your iOS web browser or your MyNetDiary app.

From the app: Go to the Me tab, then tap Recipe Import. (see below).

You can choose from the extensive list of suggested recipe sites, or you can type in or copy the address of your favorite recipe website. For example, type www.eatingwell.com, and tap on the desired recipe on the website. Then tap IMPORT on the lower-right corner (see below).

Note: Some websites (such as paid recipe services that require a log-in or sites that are protected with CAPTCHA) do not allow recipe import. We are working on enabling export from additional sites. In the meantime, you can still enter recipes manually.

Cleaning up ingredients after a recipe is imported

To help our ingredient matching system work best, clean up the imported ingredients in the Edit Ingredients screen as needed, omitting unnecessary instructions or modifiers. Remove any ingredients you won't be using, such as optional ingredients or serving suggestions.

Break up single lines that list several ingredients into separate lines.
For example:
Before: 1/2 tbsp of lemon juice plus 2 slices of lemon
After: 1/2 tbsp of lemon juice
2 slices of lemon

Ingredient matching in MyNetDiary

You will see the list of foods from the MyNetDiary database matched to the recipe ingredients. The screen will prompt you to enter an ingredient if no match is found.

Please double-check the imported ingredients before proceeding. If there is a mismatch, you can easily correct the food or amount.

For example, this recipe (below) matched whole-wheat bread instead of whole-wheat pizza dough.

You can quickly replace this mismatch by clicking on the incorrect ingredient and replacing it with a better match.
Note: Our ingredient matching system learns from your corrections and will improve over time.

Once imported, you can edit the recipe in MyNetDiary

You can omit or substitute ingredients and change portions on the New Recipe screen.

Further customize your recipe by adding comments, editing the cooking instructions, and renaming the recipe.

If available, the imported recipe will include the photo from the original website. If you prefer, you can add your own photo of the recipe.

Important: Double-check your imported recipe before tapping FINISH. You may need to scroll down to see the number of servings and cooking time.

Miss something? You can always edit your recipe later.

You can save the recipe as two separate recipes

Do you have a recipe within a recipe, such as a salad with a separate dressing? If you don't use all the dressing, the calories you log will be too high. The solution: Enter the recipe as two separate recipes.

For example, enter salad ingredients as one recipe, then the dressing ingredients as another. When you log this meal, you can select the amount of dressing used. This extra step is worth it for the flexibility of adjusting the elements of your recipe.

For example, the extra dressing can be added to roasted veggies (and easily logged) the next day.

Here is an example of a recipe where you may not use all of the dressing:

When you import the recipe, all of the ingredients will import into one list. Delete the ingredients for the salad, and create a recipe for the dressing (and name it as such).

Import the recipe again, deleting the ingredients for the dressing, and save with a new name. Now you have two recipes so you can track your salad with just the right amount of dressing.

How to find your imported recipes with ease

The fastest way to find a recipe is to search by name within a meal log. Once you find it, you can view, edit, share, and print the recipe.

To see a list of your recipes, go to the Recipes tab in food search, or from the Manage My Foods screen.

Try it out- Import your favorite new recipe today!

Don't forget that you have 200+ dietitian-selected Premium recipes available to you. As a premium member, they are already loaded into your account and are ready for tracking!

Still new to MyNetDiary? Learn more today by downloading the app for FREE.

Meal Planning & Diets->"Plan, Shop, Prep, and Cook" Tracking & MyNetDiary->Announcements Tracking & MyNetDiary->Tracking Tips


Have you ever realized that half and half cream is literally half whole milk and half light cream? Don't worry, our minds were blown when we first realized it, too! It doesn't matter when you realized it, as long as you know it now. Because once you know, then you can easily make an easy substitute for half and half without having to run to the store to get more.

To make one cup of half and half:

  • Combine ½ cup whole milk and ½ cup light cream.
  • Mix ⅞ cup milk with 1 tbsp butter or margarine.
  • Use 1 cup of undiluted evaporated milk.
  • Mix 3 Tbsp oil with enough milk to equal 1 cup.
  • Combine ½ cup coffee creamer plus ½ cup milk.

So easy! Now that you how how easy it is to substitute for half and half, you can easily do it the next time you're in a bind.

2. My Fridge Food

With this recipe generator, the more ingredients you can add, the better. You can also filter results to see recipes that are low-carb, low-fat, and/or vegetarian. There&rsquos even a filter for crockpot meals!

When I put in some ingredients from my pantry and freezer, I got this great recipe for Balsamic Vinegar Chicken Strips.

Hip Tip: Love that low carb life? Check out our sister site Hip2Keto for the best low carb and keto-friendly recipes!

67 Healthy Recipe Substitutions

We’re always looking for ways to make our favorite foods healthier without sacrificing flavor. So we compiled a list of our best substitutions and discovered some new ones along the way. Below are our 67 (!) top picks, guaranteed to make that next meal a delicious, better-for-you hit. It wasn’t easy taste-testing all this food, but someone had to. Amiright?

1. Black beans for flour

Swapping out flour for a can of black beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein. Do it: When baking, swap out 1 cup flour for 1 cup black bean purée (about one 15-ounce can).

2. Gluten-free flour for wheat flour

This switch makes it possible for all of us to enjoy a rich baked good… even those of us who can’t eat gluten. When you use gluten-free flour, you lose the stickiness, which helps bind the muffin, cake, or pizza together, so you’ll need to throw in 1 teaspoon xanthan gum per cup of flour.

3. Quinoa for couscous

While couscous is made from processed wheat flour, quinoa is a whole-grain superfood packed with protein and nutrients. Bonus points: They have almost the exact same texture.

4. Zoodles for pasta noodles

Thin strips or ribbons of zucchini are a great stand-in for carb-packed pastas. Plus, it’s one excuse to skip the boiling—simply saute for a few minutes until soft.

5. Ground flaxseeds for bread crumbs

Crushing flaxseeds and mixing it with some herbs makes an easy, lower-sodium substitution for traditional bread crumbs.

6. Spaghetti squash for pasta

Roasted and pulled apart with a fork, spaghetti squash is a great low-carb substitute for pasta. One squash will make between two and three servings.

7. Lettuce leaves for tortilla wraps

It’s not a perfect swap, but forgoing the carbs for fresh lettuce is a fun (and easy) switch that can lighten up any wrap or taco dish. Plus it provides a nice little crunch that the wrap doesn’t.

8. Corn tortilla for flour tortilla

Who said gluten-free folks can’t have tacos? Dig in.

9. Quinoa for oatmeal

Cooked with milk (cow, almond, hemp—whatever’s on hand) and some cinnamon, quinoa makes a perfect protein-packed hot breakfast. Pro tip: You can also easily find gluten-free oats, but we highly recommend trying quinoa for your morning meal.

10. Veggies for pita

Forget the pita. Fresh veggies work as killer dippers with hummus and contain fewer carbs plus more nutrients per bite. You can also use a large collard leaf to stuff your hummus, olives, and falafel.

11. Nuts for croutons

Every salad needs that extra crunch. But for a dose of healthy fats in place of bread, try some lightly toasted slivered almonds, pecans, or walnuts.

12. Unsweetened applesauce for sugar

Using applesauce in place of sugar can give the necessary sweetness without all that, well, sugar. Pro tip: You can sub sugar for applesauce in a 1:1 ratio, but for every cup of applesauce you use, reduce the amount of liquid in the recipe by 1/4 cup.

13. Natural peanut butter for reduced-fat peanut butter

While they may appear better than traditional Skippy or Jiff, reduced-fat versions of peanut butter can actually have more sugar—and an extra-long list of artificial additives—than the classics. Natural peanut butter (preferably unsalted) provides the same savory flavor without all the extra junk.

14. Seltzer water with citrus slice for soda

Instead of sugary sodas, opt for a glass of sparkling water with a few slices of citrus—grapefruit, lime, orange, and lemon all work well—for a little extra flavor.

15. Stevia for sugar

The natural sweetener stevia is up to 300 times sweeter than sugar, so a little goes a very long way. But watch the grocery bill—this fashionable sweetener can also cost up to five times as much as granulated sugar. Since it’s so much sweeter, swap with caution: A recipe calling for 1 cup sugar should be swapped for 1 teaspoon liquid stevia (or about 2 tablespoons stevia powder).

16. Cacao nibs for chocolate chips

News flash: Those chocolate chips actually start out as cacao nibs—the roasted bits of cocoa beans that then get ground down and turned into chocolate. Opting for these unprocessed (or at least less-processed) morsels cuts out the additives and added sugar in chocolate while also delving out a healthy dose of antioxidants.

17. Vanilla extract for sugar

Cutting sugar in half and adding a teaspoon of vanilla as a replacement can give just as much flavor with significantly less (you guessed it) sugar. You can’t sub this one in equal ratios, but next time you’re whipping up some cookies, try cutting 2 tablespoons of sugar and adding an extra 1/2 teaspoon of vanilla extract.

18. Cinnamon for cream and sugar in coffee

Cutting out the cream and sugar in favor of a sprinkle of cinnamon can cut the sugar out completely. Plus, if warm and cozy had a flavor, this is exactly what it would taste like.

19. Unsweetened iced tea for juice

While delicious and convenient, bottled teas, juices, and sports drinks are packed with sugar. But you don’t just want to drink plain water for the rest of your life either. The next time you’re in the mood for something icy with a little flavor, opt for a home-brewed, unsweetened iced tea.

20. Plain yogurt with fresh fruit for flavored yogurt

Pre-flavored yogurts often come packed with extra sugar. To skip the sugar rush without sacrificing flavor, opt for plain yogurt (or better yet, plain Greek yogurt) and add fresh fruit and/or honey if you want that extra hint of sweetness.

21. Frozen or fresh fruits for canned fruit

Cut down on excess sugar and preservatives by choosing fresh or flash-frozen varieties.

22. Red wine for white wine

Red wine apparently offers health benefits unmatched by the white stuff, including cancer-fighting compounds and natural cholesterol checks. We’ll take it. But we’re not saying good-bye to WW forever.

23. Soda water for juice (as a mixer)

Rum and coke. Cranberry and vodka. Sure, these sugary mixers take care of that sweet tooth. But try mixing liquor with soda water and a slice of fruit (or even just a splash of juice) and down goes the sugar count. Not inventive enough? Check out these 60 healthier cocktails.

24. Soda water for tonic water

Yes, it’s clear and bubbly, just like soda water, but tonic water is actually full of sugar. Adding plain soda water and a pinch of lime gives almost the same taste with 32 grams less sugar per 12 ounces.

Then get specific about the ingredient in question.

2) What is the function of the ingredient in the product? What is its role, what does it do?

Is it an emulsifier/ thickener/ preservative/ emollient, etc?

You’ll want to substitute like for like. So one emulsifier for another emulsifier, or one emollient for another emollient.

The role/function of the ingredient is_____________.

3) What benefit does this ingredient offer?

If you want to stay true to the original purpose of the product you’ll want to find something else that offers the same or similar benefit.

For example if it is an anti-aging active, you’ll want to replace it with another anti-aging active. If it is an uplifting essential oil then you’ll want to replace it with another uplifting essential oil. If it’s a carrier oil that assists in skin barrier repair then you’ll want to replace it with another that offers this, too.

If you want to alter the benefit of the product then you can do that by selecting an ingredient which offers a different benefit.

The benefit the ingredient offers is___________.

4) What skin feel does it give? What is its absorption rate?

These are useful questions to ask when substituting carrier oil or butters. Some carrier oils have a light feeling on the skin and others a medium or heavier feeling. Some are quickly absorbed, others take longer to be absorbed.

If you want to create something similar to the original product then you’ll want to substitute like for like. So one fast absorbing oil for another, for example.

If you want to adapt the product and create something a bit different then you could mix it up a bit and substitute an oil for one with a different skin feel or absorption rate.

The skin feel/absorption rate of the ingredient is_________.


When considering a vegan substitute for butter, it&rsquos most helpful to think about how that butter is supposed to be used.

Keep in mind that many oils are boldly flavored, and that can be a very good thing. (See: bright, peppery olive oil in a citrus cake, or tropical-leaning virgin coconut oil in a banana bread, or upside-down pineapple cake.) But if you want a neutral flavor, stick to neutral oils (such as canola or sunflower) or refined coconut oil (which has no coconut flavor). If you&rsquore using vegan butter, peek at the ingredient list to see if there is any added salt, and factor that into your recipes so that you avoid accidentally over-salting.

If it&rsquos melted: This is the easiest swap. In recipes that call for melted butter, like some cookies, brownies, crumb crusts, and quick breads, any liquid fat&mdashlike vegetable oil, olive oil, coconut oil&mdashcan be used instead in a 1-to-1 replacement. You can also, of course, simply melt vegan butter.

If it&rsquos creamed or &ldquosoftened&rdquo: In recipes that require butter to be creamed, as with many cookie and cake recipes, you&rsquoll need a fat that&rsquos semisolid. Turn to virgin coconut oil, which is solid at room temperature vegetable shortening and vegan butter.

If it needs to be cold: In recipes where the butter needs to be kept cold, as for pie dough or biscuits, reach for the semisolid fats listed above&mdashand be sure to refrigerate or even freeze them before beginning to cook. You may also find that vegan substitutes warm and melt more quickly than butter does, so you&rsquoll want to work quickly and chill the doughs whenever they start to feel soft or sticky.

Eggs are perhaps the trickiest thing to substitute because they do so many different things. They bind other ingredients together, they contribute richness and body, and they&rsquore rising agents, making cakes and breads fluffy and light. Depending on your recipe, you&rsquoll want to reach for different ingredients to do the job of eggs:

In creamy recipes, like pudding, or recipes that need creaminess and lift: Silken tofu, the softest variety of tofu, is ace when making puddings or pudding pies. Thick and creamy, it can take the place of both dairy and eggs. In cake and brownie recipes, try substituting ¼ cup silken tofu plus a pinch of baking powder per egg. Or try this waffle recipe, which has no eggs or dairy&mdashthe tofu does all the work.

When you need a quick thickener: In recipes that just need a little thickening, such as a pumpkin pie filling, tapioca starch, corn starch, potato starch, or arrowroot powder are your go-tos.

If a recipe doesn&rsquot give you a specific measurement, start slowly, with about ½ teaspoon&mdashthese starches are very effective.

When you need a binder: For cookie recipes, eggs mostly serve to help bind the other ingredients together. You can achieve a similar effect by making a sort of gel out of ground flaxseeds or chia seeds mixed with water&mdashfor each egg, stir together 1 tablespoon ground flax or chia seeds with 3 tablespoons water and leave to thicken for about 5 minutes. In heartier recipes, such as banana breads or morning glory muffins, applesauce can also be an egg replacer use ¼ cup unsweetened applesauce plus a pinch of baking powder per egg. Aquafaba&mdashthat&rsquos the liquid from a can of chickpeas&mdashcan also be used: Use about 3 tablespoons aquafaba, whisked until foamy, per egg.

Nut Butter

Just like seeds, nut butters are ideal for using in breakfast pastries like waffles and pancakes. Muffins, quick breads and cookies can also be prepared with nut butters.

Nuts butters are tasty spreads made from peanuts, almonds, or other nuts. Not only do they serve as good replacements for eggs, they are also highly flavorsome!

Aside from making a great sandwich, peanut butter can also substitute eggs. This distinctive nut butter can be purchased in thick, smooth or creamy textures.

Almond butter is rich in vitamin E and can help to reduce cholesterol levels. It also stabilizes blood sugar, a great advantage for people who are at risk for diabetes. (Source)

Consider three tablespoons worth of peanut or almond butter as one egg. Add in the butter of your choice when the recipe calls for eggs!

It is always better to buy organic nut butter rather than processed. Check the labels of the nut butter you buy to make sure there are no ingredients you’d rather avoid.

Positive Vibes + Intention = Most Amazing Plant-Based Naan!

When I started making this recipe, it looked like a crazy experiment. I didn’t know what to expect because I was not sure if the ingredients were the best ones for this type of bread or if the measurements were correct, but the thought of eating vegan garlic naan banished away all the doubts.

Even if you are not a seasoned baker, you can make a stunning success with this recipe! As long as you know what you want to create and you are grateful for the ingredients and all the little bits inside them, you’ll be sending loads of positive energy to the meal you’re making.

Vegan Naan Bread Recipe!

  • 350g Spelt Flour
  • 1 tsp Salt
  • 1 1/2 tsp Coconut Sugar
  • 7g Dried Yeast
  • 150ml Coconut Yogurt
  • 150ml Soy Milk, lukewarm
  • 3 Tbsp Olive Oil

For brushing the bread:

  • 2 Tbsp Olive Oil
  • 1 Garlic Clove, grated
  • A pinch of Salt
  • A pinch of Black Pepper
  • Black Mustard Seeds, as much as you like

Add all the dry ingredients to your mixer bowl and start the mixer on low.
In another bowl, whisk together the yogurt, milk, and oil.
Gradually pour the wet mixture into the bowl with the dry ingredients and mix until combined.
Increase the speed and knead the dough for 10 minutes.
Dust a baking tray with flour, divide the dough into 8 equal pieces and place them on the tray.
Let the dough rise for 45 minutes in a warm environment.
When the dough is ready, heat a pan on high heat and prepare a damp tea towel on the side .
Whisk together the olive oil, garlic, and salt and set aside .
To roll the dough, dust a flat working surface with flour and roll one dough ball into a long oval shape.

Transfer the rolled dough to the pan and cook on both sides.
While the bread is still cooking, brush both sides with the oil mixture and sprinkle with mustard seeds.
Once done, wrap the bread with the damp tea towel.
Wipe the pan clean and repeat the same process with the remaining dough.

Makes: 8 naans
Prep time: 20 mins
Resting time: 45 mins
Cooking time: 10 mins per naan

Hope your vegan naan bread turned out perfect and gorgeous like mine. Try it out with my Thai Red Curry or some other Asian dishes from my e-book Asian Chef @Home .

I’ll be waiting for your naan stories – get in touch via my YouTube channel and let’s celebrate EATING together.

How To Make Homemade Magic Shell

In a small to medium microwave-safe bowl, place 6 ounces semisweet chocolate chips and 1-ounce coconut oil. Heat in a microwave oven at 50% power for 1 minute. Stir.

Continue to heat for 30-second intervals, stirring after each, until the mixture is melted and smooth.

Remove from the microwave and pour over ice cream or other frozen sweet treats.

Allow it to harden for 30 seconds to 1 minute. Serve. Store leftover sauce in a jar that is tightly sealed with a lid.

The sauce will be fresh at room temperature for up to 1 week.

To use again, reheat the jar (without lid) in the microwave at 50% power until warm.

This is a great-tasting “magic shell” sauce that everyone will love – Enjoy!


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