Discover aquafaba, the surprising ingredient transforming vegan cuisine. This seemingly simple chickpea liquid, often discarded, has become a powerhouse in vegan cooking and baking, offering unique properties that mimic eggs.
What is Aquafaba? A Vegan Culinary Breakthrough
Aquafaba, the liquid leftover from cooking chickpeas, has revolutionized vegan recipes. Its ability to mimic egg whites and yolks has opened a world of possibilities for vegan desserts and savory dishes.
The Story Behind Aquafaba’s Discovery
- Joël Roessel’s Innovation: A French cook, Roessel, first recognized aquafaba’s potential as an egg white substitute in vegan meringues.
- Goose Wohlt’s Naming: In 2015, American software engineer Goose Wohlt coined the term “aquafaba,” solidifying its place in vegan culinary vocabulary.
Aquafaba’s Remarkable Properties: Egg Replacement Made Easy
Aquafaba’s unique properties make it an ideal egg substitute:
- Whipped Foam: Like egg whites, aquafaba can be whipped into a stable foam for meringues, pavlovas, and macarons.
- Binding Agent: It acts as a binder in vegan burgers, meatballs, and falafel, holding ingredients together.
- Emulsifier: Aquafaba replaces egg yolks in vegan mayonnaise, creating a creamy texture.
- Scientific Explanation: The proteins and carbohydrates in aquafaba mimic the properties of egg whites and yolks, enabling these culinary feats.
How to Use Aquafaba in Your Vegan Kitchen:
- Vegan Meringues: Whip aquafaba with sugar for light and airy meringues.
- Vegan Mayonnaise: Emulsify aquafaba with oil and seasonings for creamy vegan mayo.
- Vegan Burgers & Meatballs: Use aquafaba as a binder for plant-based patties.
- Vegan Macarons: Whip aquafaba with almond flour and sugar for delicate macarons.
- Vegan Falafel: Aquafaba binds the falafel ingredients together.
Aquafaba: A Sustainable and Versatile Vegan Ingredient
Aquafaba is not only a culinary marvel but also a sustainable ingredient, reducing food waste by utilizing a byproduct of chickpea cooking.
