Drooling at the sight of Sarah’s Off The Wagon Wheel but don’t eat gelatin?
Here’s our complete guide to four vegetarian gelatin substitutes, along with details about how to make them work in traditional gelatin recipes.
A word of warning before you start though: “The substitution amounts given below are just a rule of thumb,” our recipe developer says. “You may need to play around depending on your recipe.”
1. Agar agar.
Also called kanten, agar agar is made of cooked and pressed algae and is one of the most common vegetarian alternatives to gelatin. Available as either powder or flakes, we recommend opting for powdered version for best results. This is because powdered agar agar is a one-to-one replacement for gelatin, making it ideal for those wagon wheels!
To use agar agar, dissolve it in water, similar to the gelatin blooming process. However, make sure the water is heated to ensure it dissolves properly. It sets in about an hour at room temperature. And note that agar agar has a slightly firmer texture than gelatin.
2. Carrageenan.
Carrageenan is produced by washing, boiling and filtering out the solid components of Irish moss seaweed to a dry powder finish. Approximately 30 grams of carrageenan powder (so more than twice the amount required for the gelatin equivalent) is needed to set one cup of liquid and although it sets things more softly than regular gelatin, it’s a suitable option for soft gels and puddings.
A word of warning: carrageenan has been linked with inflammation. While studies are inconclusive, we recommend you consider how it might affect you.
3. Vegan Gel powder.
Some health food stores offer this vegan gelatin alternative made of vegetable gum, adipic acid, tapioca dextrin, calcium phosphate and potassium citrate.
When substituted for regular gelatin (1 teaspoon of gelatin being equivalent to 1 1/2 teaspoons of Vegan Jel) it provides a great opportunity to experiment with some gelatin-based classics. Keep in mind, it must be beaten into cold water until dissolved.
While Vegan Gel gets point for being sugar-free, the fact that you can not add high-acid lemon and pineapple juice to the product means some of our popular treats like Speckled Sour Gummy Worms are off the menu.
4. Pectin.
Pectin derives from plants and is the substance that gives fruit and vegetable cell walls structure. Typically made by boiling, filtering and dehydrating citrus fruit peels, pectin produces a soft gel. There is no exact substitution method for pectin and gelatin so some experimentation may be required to achieve the best results.
Have you ever made one of our recipes with these vegetarian gelatin substitutes? How did they turn out?
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