Content

• Steps
• Method 1 of 2: Vegetarian Gelatin Substitutes
• Method 2 of 2: Buying gelatin substitutes
• Tips
• Warnings

Gelatin is a product of animal origin that is obtained from hooves, bones, cartilage and other parts of animals. It is usually used for making jellies, jams, jellies and jellies, as well as for thickening soups and sauces. If you are a vegan or vegan or vegetarian, you can replace gelatin with agar, carrageenan, pectin, kudzu, or xanthan gum. You may not be able to find the best substitute for gelatin in a recipe right away, but through trial and error, you will definitely find the best alternative, so be prepared to experiment!

Steps

Method 1 of 2: Vegetarian Gelatin Substitutes

1. 1 Create hard jellies with agar agar in the form of powder, flakes or plates. Mix agar agar with water and bring to a boil to activate it. Be sure to stir it constantly to avoid clumping. Use the same amount of agar powder as you use gelatin. For example, if a recipe requires 1 tablespoon (14 g) gelatin, then use 1 tablespoon (14 g) agar agar.
   • Agar agar is made from processed and compressed algae, but don't worry, agar agar is tasteless and odorless!
   • Agar agar, also called kanten, has traditionally been a substitute for gelatin in many recipes (especially Asian recipes).
   • Mix 2 tablespoons (29 g) agar agar powder or 1 tablespoon (14 g) agar agar flakes with 470 ml liquid to create a firm jelly.
   • Powdered agar is the strongest, while flake or plate agar is weaker.
   • 1 teaspoon (4.2 g) agar agar powder is equal in strength to 1 tablespoon (14 g) agar agar in flakes and ½ agar agar in plates.
2. 2 Thicken soft jellies, puddings, soups, and vegan ice cream with carrageenan. Soak dry carrageenan (in algae form) in water about 12 hours before use. When you notice that it has swollen, remove it from the water and bring it to a boil in the liquid you plan to use in your recipe. Boil the liquid with carrageenan for 10 minutes, strain it through a fine sieve. For 1 cup (240 ml) of liquid, use approximately 28 grams of carrageenan.
   • Use kappa carrageenan for bouncy gels and iota carrageenan for bouncy gels. If you like, you can mix the two types of carrageenan together so that the consistency of the final product is not too firm or too soft.
   • Lambda carrageenan is best used as a thickener in syrups, sauces, and gravies.
   • Add carrageenan to vegan coconut milk ice cream for a thicker flavor!
   • Note that carrageenan can cause minor gastrointestinal problems and problems such as inflammation and even intestinal tumors and ulcers. However, studies have shown that these symptoms only occur with very high doses of carrageenan.
3. 3 Thicken homemade jams, jellies and marmalade with pectin. Pectin requires sugar and a certain level of acidity to activate, which is why it is great when working with fruits that contain natural sugars and acids. For example, to make strawberry jam, use 4 tablespoons (56 g) sugar-free pectin or 7 tablespoons (90 g) regular pectin for 2 kg of strawberries.
   • Low sugar pectin is good for making jellies and jams.
   • For a firmer jelly, increase the amount of pectin by 3, that is, for 2 kg of strawberries, add 7 tablespoons (90 g) of sugar-free pectin, or 10 tablespoons (127 g) of regular pectin.
   • To thicken soup that contains sugar (such as sweet coconut milk soup and sweet potato soup), add about 1/8 teaspoon (0.6 g) of powdered pectin for each cup (240 ml) of liquid. Boil the mixture for 30 seconds to activate the pectin.
   • Pectin is also a good substitute for eggs in vegan baked goods.
   • Pectin is obtained from the seed core and skin of green apples. You can get it yourself: boil the seeds and peel for about 20-30 minutes, strain through a sieve using cheesecloth and reduce the amount of liquid by half. Store the resulting pectin in an airtight container in the refrigerator for 2 to 3 months.
4. 4 Use kudzu for vegan dishes, puddings, glaze toppings for pies. Kudzu (lobular kudzu) is commonly used in Japan. If you've found kudzu, chances are that this thickener will be in chunks rather than powder. To measure the correct amount, you will need to break it down into smaller pieces. Use about 1 1/2 tablespoons (19 g) of kudzu for each cup (240 ml) of liquid.If you want a gelatinous mass, use 2 tablespoons (29 g) of kudzu per glass of liquid.
   • Use 2 tablespoons (25 g) of kudzu powder for each cup (240 ml) of liquid to make the liquid gel (for example, to make fruit cake decorating).
   • Kudzu is not the same as arrowroot, potato or corn starch.
   • Kudzu adds shine to soups and is great for thickening sauces and gravies without affecting the flavor of the dishes.
   • Dip vegetables or other vegetarian items (tofu or seitan) in kudzu powder and deep-fry for a delicious crispy crust.
5. 5 Mix xanthan gum for vegan dressings, creams, yoghurts, or sour cream. Use a mixer to mix the xanthan gum with the product you want to thicken, otherwise lumps may form. Use half the amount of xanthan gum required for the gelatin in your recipe. For example, if a recipe recommends using 2 teaspoons (8.5 g) of gelatin, then use only 1 teaspoon (4.25 g) of xanthan gum.
   • Take 1/8 teaspoon (0.6 g) xanthan gum for each cup (240 ml) of liquid.
   • Do not use xanthan gum if you are allergic to corn.
   • Xanthan gum is great for homemade vegan yoghurts because it acts as a thickener and stabilizing agent, preventing the ingredients from separating.

Method 2 of 2: Buying gelatin substitutes

1. 1 Visit a store that specializes in vegetarian and healthy foods. If you can't find a gelatin substitute in your regular supermarket, visit a store that specializes in vegetarian and healthy foods. Usually, gelatin substitutes can be found in the same place as baked goods.
   • For example, agar agar and pectin can often be found next to regular gelatin and baked goods.
   • Some thickeners can be found at specialized pastry shops.
   • Carrageenan is more difficult to find in stores, so before going to a particular store, it would be better to call and check if it is in stock.
2. 2 Order gelatin substitutes online. Finding gelatin substitutes in online stores is much easier, and their selection will be much wider than in regular stores. You can buy them in large quantities, and often it will be noticeably cheaper. In addition, searching for a gelatin substitute online will be more convenient if you just want to try different substitutes to find the most suitable one.
   • You can find kosher and halal gelatin online, but remember that this gelatin is not always vegetarian, so check the ingredients before buying!
   • Look at different sites and compare prices for different gelatin substitutes. Shipping from foreign sites is often more time consuming and more expensive, so it may be easier to order from a local site, even if the item is more expensive.
   • If possible, order small packs of different gelatin substitutes to experiment and figure out which one is right for your recipe.
   • Check how much gelatin substitute you buy!
3. 3 Buy gelatin substitutes from overseas sites that are difficult to find in local stores. For one reason or another, some gelatin substitutes may be difficult to find in certain countries. For example, kudzu, which is so popular in Japan, is difficult to find in Russia, and you can order it from an overseas online store.
   • Do not forget to check the shipping cost before purchasing!
   • Be prepared to wait for your order as international shipping may take several weeks.

Tips

• When looking for vegetarian gelatin substitutes, be prepared for trial and error.
• There is kosher gelatin that is vegan or vegetarian, however, even if you find such gelatin, be sure to check the ingredients list, as some manufacturers add animal proteins from dairy products or fish.
• Ingredients with high acidity may require more agar to thicken to solidify properly.
• If you want to make jelly or jam with low sugar content, try to get sugar-free pectin.

Warnings

• Algae thickeners can be difficult to find, especially in some countries due to various import restrictions.
• More and more experts are questioning the safety of carrageenan. Buy carrageenan only from a trusted and reliable manufacturer and do not consume large quantities of it.