Adapt Traditional Recipes into Vegan Versions with Me

Food has always been a very big part of my life. Growing up, I was surrounded by the rich, comforting aromas of traditional dishes that told stories of my culture, family, and food was a sign of love. But when I decided to embrace a vegan lifestyle, I faced a dilemma: how could I hold onto those cherished flavors while staying true to my new values? The answer came through experimentation, creativity, and a willingness to reimagine the classics. Today, I want to share my journey of adapting traditional recipes into vegan versions, along with some of my favorite replacements and recipes that have become staples in my kitchen.

The Challenge of Letting Go (and the Joy of Reinvention in the Vegan Cuisine)

One of the hardest parts of going plant-based was saying goodbye to dishes that felt like home. Take "bacalhoada", for example—a beloved Portuguese dish traditionally made with salted codfish, potatoes, onions, and olives. It was a dish that reminded me of family gatherings and Sunday lunches. So I decided to reinvent it.

After some research and a bit of trial and error, I discovered that firm tofu, when marinated and cooked just right, could mimic the texture and heartiness of fish. I soaked the tofu in a brine of seaweed, wine, vinegar, capers water and lemon to give it a subtle oceanic flavor, then layered it with potatoes, onions, and olives, just like the original recipe. The result? A vegan bacalhoada that was just as comforting and flavorful as the one I grew up with. It was a revelation — proof that I didn’t have to sacrifice tradition to align with my values.

Another recipe close to my heart is banana cake. It’s a simple, nostalgic treat that I’ve always associated with cozy afternoons and family celebrations. But traditional banana cake relies on eggs and butter for its moist, tender crumb. How could I recreate that without animal products?

The answer lays in flaxseeds and plant-based butter. I mixed one tablespoon of flaxseed flour with three tablespoons of water to replace each egg, and used vegan butter as a one-to-one substitute for dairy butter. The result was a banana cake so moist and delicious that even my non-vegan friends couldn’t tell the difference. It was a sweet reminder that vegan baking doesn’t have to be complicated — it just requires a little study and creativity.

Smart Substitutions: Tips for Veganising Any Recipe

Through my journey, I’ve learned that adapting traditional recipes into vegan versions is all about understanding the role each ingredient plays and finding plant-based alternatives that can fill those roles. Here are some of my favorite tips and substitutions:

1. Egg Replacements

Flaxseed or chia seed “eggs” (1 tbsp ground seeds + 3 tbsp water = 1 egg)

Mashed bananas or applesauce for binding in baked goods

Silken tofu for creamy textures in quiches or custards

2. Dairy Replacements

Plant-based milks (oat, almond, soy) for drinking, baking, or cooking

Coconut cream or cashew cream for richness in sauces and soups

Vegan butter or coconut oil for baking and sautéing

3. Meat Replacements

Tofu, tempeh, or seitan for hearty, protein-packed dishes

Jackfruit for a shredded texture in pulled “pork” or tacos

Lentils or mushrooms for ground meat in sauces and stews

4. Flavor Boosters

Nutritional yeast for a cheesy, umami flavor

Miso paste or soy sauce for depth in soups and marinades

Smoked paprika or liquid smoke for a meaty, smoky flavor

One of My Favorite Veganised Recipes

Here are two of my go-to vegan recipe that have became staples in my kitchen:

Vegan Banana Cake

Ingredients: 3 ripe bananas, mashed; 1/4 cup plant-based milk; 1/4 cup coconut oil, melted; 1/2 cup brown sugar; 1 cup oat flour; 1 tsp baking soda; 1/2 tbsp apple cider vinegar; 1/2 tsp salt; 1/2 cup of pecans; 1 tbsp flaxseed flour + 3 tbsp water (to replace 1 egg); cinnamon to taste

Instructions: preheat the oven to 180°C; mix the flaxseed flour and water; let it sit for 5 minutes. Combine the mashed bananas, plant-based milk, coconut oil, salt, the "egg", and sugar in a bowl, then gradually mix in the dry ingredients including the pecans. Pour the batter into a greased cake pan, pinch cinnamon on top and bake for 40-45 minutes.

Are You Ready to Be a vegan Superstar?

Once you start learning how to combine, use replacements, you'll feel like an unstoppable superstar. Adapting traditional recipes into vegan versions has been one of the most rewarding aspects of my journey. It’s taught me that food is more than just ingredients—it’s about connection, creativity, and love. Whether it’s a savory bacalhoada or a sweet banana cake, these dishes remind me that I can honor my past while embracing my present.

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If you want to learn more about plant-based nutrition, check out my book,  Easy Plant-Based Cuisine. It's more than 50 gluten-free and vegan recipes that are easy, practical and budget wise. You will feel like an expert!