Makes 1 cup | Pictured on following page | I’m always running out of applesauce in the middle of baking, so I’ve learned to cheat the system and make my own instantly.
1 McIntosh apple, cored and sliced
ground cinnamon, to taste (optional)
pumpkin pie spice, to taste (optional)
Place apple slices in a food processor with 2 tablespoons of water and let the motor run until applesauce is formed, adding 1 to 2 tablespoons more water if needed.
Optional: Add cinnamon or pumpkin pie spice for a terrific twist.
Store in an airtight container.
Bread Crumbs 
Makes approximately 1 cup | Can’t find whole-wheat bread crumbs at the store? No problem. All you need is a food processor, a pan, and this duo of steps.
1 slice whole-wheat bread
CHEF’S NOTE: If you’re in a hurry, toast crumbs in a conventional oven or toaster oven for a few minutes at 250°F.
Tear bread into equal pieces. Place in a food processor. Allow the motor to run until the bread is shredded and crumbs result.
Place in a single layer on a pan and allow to air out and become stale (should be hard and crunchy).
INSTANT APPLESAUCE (1⁄4 C) 
36 Calories, 0.1g Fat, 9.5g Carbohydrates, 1.7g Fiber, 7.2g Sugars, 0.2g Protein
BREAD CRUMBS See your bread’s packaging
Makes 1 cup | There are a few commercial mock beef broth bouillon cubes on the market, but I find all of them a little too salty for my taste. This is my DIY version.
1 tbsp low-sodium soy sauce
1 tbsp nutritional yeast
1⁄2 tsp Vegan Worcestershire Sauce
1⁄4 tsp onion powder (granulated)
1⁄4 tsp garlic powder (granulated)
1⁄4 tsp ground ginger
1⁄8 tsp pepper
salt, to taste
In a medium saucepan, whisk all ingredients together with 1 cup of water until well combined.
Bring to a boil and simmer for 1 minute.
If you used water and low-sodium soy sauce, you might want to add a little salt.
CHEF’S NOTE: If you use this broth in a soup recipe, add a bay leaf during cooking.
NUTRITIONAL INFORMATION (1 C) 27 Calories, 0.2g Fat, 4.3g Carbohydrates, 1.1g Fiber, 0.7g Sugars, 2.7g Protein
Makes approximately 25 servings | Frontier makes a decent vegetarian chicken broth powder, though it contains corn syrup. There are a few commercial mock chicken broth bouillon cubes on the market as well, but I find them a little too salty for my taste. This is my DIY version.
11⁄3 c nutritional yeast
2 tbsp onion powder (granulated)
1 tbsp garlic powder (granulated)
1 tsp dried thyme
1 tsp rubbed sage (not powdered)
1 tsp paprika
1⁄2 tsp turmeric
1⁄4 tsp celery seed
1⁄4 tsp dried parsley
Combine all ingredients and grind with a mortar and pestle into a fine powder.
Store in an airtight container, such as a clear glass jar.
CHEF’S NOTE: No-Chicken Broth: Mix 1 tablespoon of the mixture with 1 cup of warm water to yield 1 cup of broth.
NUTRITIONAL INFORMATION (1 TBSP) 12 Calories, 0.1g Fat, 1.7g Carbohydrates, 0.7g Fiber, 1.3g Protein
Makes 4 cups | Nothing beats the ease of premade broth or bouillon cubes, but homemade vegetable broth is superior in comparison. It’s also a great way to use up veggies that are on their way to expiration. I like to use sweet onions, potatoes, parsnips, turnips, and fresh fennel.
1 onion (any), peeled
1 large carrot
1 celery stalk
3 to 4 garlic cloves, peeled
3 to 5 oz fresh or dried herbs (any)
1 to 2 tsp yellow miso
4 whole black peppercorns
1 bay leaf
8 to 10 c water
PLUS ANY THREE OF THE FOLLOWING:
1 small brown potato
2 to 4 small red potatoes
1 c mushrooms
1 bell pepper, seeded
1 medium turnip
1 medium zucchini
1 parsnip
1 leek
Transfer onion, carrot, celery, garlic, and your three additional veggie selections to a large pot. If using dried herbs, grab each green one you have on hand and give it a good shake into the pot. Otherwise add fresh dill or any complementary fresh herbs you have.
Add 1 to 2 teaspoons of miso, peppercorns, and bay leaf.
Add 8 cups of cold water, or 10 cups if your selections are particularly big.
Cover and bring to a boil. Reduce heat to low and simmer until the vegetables are falling apart, about 1 hour.
Turn off heat and allow to cool to a warm temperature.
Use tongs or a spoon to remove bay leaf and vegetables.
Grab a cheesecloth or fine strainer and strain liquid into a plastic container.
Cool to room temperature, then store in the fridge for up to 3 days. After 3 days, store in freezer in 1-cup measurements.
CHEF’S NOTE: You can omit the miso and add salt to taste for a soy-free vegetable broth.
NUTRITIONAL INFORMATION (1 C) 49 Calories, 0.4g Fat, 10.6g Carbohydrates, 2.2g Fiber, 4.1g Sugars, 2.2g Protein
Makes 1 cup | Most commercial Worcestershire sauces contain anchovies, although there are a few vegetarian brands on the market. While nothing beats the ease of bottled sauce, this DIY recipe is allergen-free and very inexpensive to make. Worcestershire sauce is traditionally used as a condiment for meat, and consequently is a great marinade for veggie burgers and acts as a flavoring agent in many meat substitute recipes.
6 tbsp apple cider vinegar
2 tbsp tamari
1 tbsp brown sugar, or 1 tsp molasses
2 tsp prepared mustard (any)
1⁄4 tsp onion powder (granulated)
1⁄4 tsp garlic powder (granulated)
1⁄4 tsp ground ginger
1⁄8 tsp ground cinnamon
light dash of cayenne or chili powder
light dash of allspice or ground cloves
salt (optional)
Whisk all ingredients together with 1⁄4 cup of water until well combined.
Add salt if desired.
Store in an airtight container in the fridge.
CHEF’S NOTE: Yeast extract such as Marmite and Vegemite can be used in place of Worcestershire sauce if Worcestershire sauce is being used an ingredient in something and not as a condiment or marinade.
CHEF’S NOTE: Low-sodium soy sauce may be substituted for the tamari.
NUTRITIONAL INFORMATION (1 TSP) 2 Calories, 0.0g Fat, 0.4g Carbohydrates, 0g Sugar, 0.1g Protein
Brody’s Gluten-Free Flour Blend 
Makes 2 cups | Brody’s Bakery (brodysbakery.com) is Kansas City’s only all-vegan and gluten-free bakery. This is their tried and true recipe for gluten-free all-purpose flour and it’s used in all of their scrumptious goodies. “We’ve burned through a lot of gluten-free flour blends and this seems to be the only one that (a) no one can tell is gluten-free and (b) works with any recipe, be it cooking or baking,” says Katie Olson, owner and baker.
TO REPLACE 2 CUPS OF FLOUR:
1 c brown rice flour
1⁄2 c tapioca starch
1⁄2 c potato starch
Plus 1 tsp xanthan gum (or guar gum) for every 2 c of this blend
Mix all ingredients together.
Store in an airtight container and use cup for cup anytime whole-wheat or all-purpose flour is called for in a recipe.
BRODY’S GLUTEN FREE FLOUR BLEND (1⁄4 C) 46 Calories, 0.6g Fat, 33.5g Carbohydrates, 1g Fiber, 0g Sugars, 1.4g Protein
COMPARE TO WHOLE WHEAT 114 Calories, 0.3g Fat, 23.9g Carbohydrates, 0.8g Fiber, 0g Sugars, 3.2g Protein
