Here are some meat substitutes available.
Eggless tip: In order to make dense, soft vegan baked goods like brownies and cookies that are similar to their egg-laden counterparts, the dough must be extremely thick because the egg is not going to be there to bake into the base of the baked item and act like flour. Thus, you have to add extra flour so it can take over for the egg. Veganbaking.net
Vegan baking substitutions including chocolate.
This Alfredo sauce works as a great cream soup substitute-use a box of firm Mori-Nu
Want to try Jackfruit BBQ? Jackfruit 101 here!
More tips to veganize recipes here
Do not forget to add liquid smoke where appropriate!
Liquid smoke is produced from smoke passed through a tube from a combustion chamber filled with select wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, aided by the addition of water. Liquid smoke is used for both food preservation and flavoring. Liquid smoke can be used as a seasoning to add a smokey flavor as a replacement for flesh flavor.
Where do I get key supplies?
Nutritional yeast, TVP, spices, vital wheat gluten all inexpensive at bulkfoods.com
Almond or Soy Milk (refrigerated)-Aldi is least expensive; Soy Milk-Dollar Tree is least expensive overall; Quinoa-Costco least expensive
How do I get that hard boiled egg taste? Black salt, or Kala Namak, sold in Asian Indian markets in the US or online, gives that sulfur taste that eggs provide. Inexpensive, it is a great addition to eggless salad or potato angles. Read more on the HH site!
Low-Fat Vegan Baking http://happyherbivore.com/2012/12/low-fat-oil-free-gluten-free-vegan-baking/
Podcasts on tofu http://compassionatecooks.libsyn.com/rss
Run out of a spice? Spice substitutions
Fruit and Veggies
METHOD of cooking it is not as important as one fears-boiling is probably the least desirable
By veggie, here are the methods that might work
Veggie Storage. Produce is picked not yet ripe. Some fruits and veggies as they ripen are high ethylene producing produce. Others are not but are sensitive to ethylene and ripen or OVERRIPEN when exposed to ethylene. So if you want to RIPEN an ethylene sensitive product, put it next to a producing one. If you want to EXTEND the life of the sensitive product and not have it over ripen, then keep it AWAY from ethylene producing produce. Here are some common fruits and veggies and where you should store them for longest life: For storage temperature or more items, see this site.
Store at Room Temperature. These are ethylene sensitive items: unripe bananas, cucumber, eggplant, green beans, onions, potatoes, summer squash, sweet potatoes, watermelon, winter squash.
Store at Room Temperature. These are ethylene producing items: ripe bananas, tomatoes and the following when they are NOT ripe: apricots, avocados, mangos, melons, nectarines, papayas, peaches, pears, plum.
Store in the refrigerator. These are ethylene producing items: apples, blueberries and ripe of the following: apricots, avocados, mangos, melons, nectarines, papayas, peaches, pears, plum.
Store in the refrigerator These are ethylene sensitive items: Store them away from ethylene producers to extend their life!! Broccoli, Brussels sprouts, cabbage, carrots, cauliflower, dark leafy greens, leeks, lettuce, peas, raspberries, strawberries.
Quick reference on where to store produce.