for gluten-free modifications and 
for vegetarian modifications, throughout the book.WHEN I SET OUT TO WRITE this book, I wanted to give a shout-out to the vegans who work so hard to do no harm. I myself made the change to vegetarianism shortly after turning in the manuscript for the original Sriracha Cookbook back in early 2010 and have since become mostly vegan, though I’ve been known to exhibit momentary cheesy lapses. But enough about me, and enough about labels.
Whether you’re vegan, vegetarian, omnivorous, flexitarian, pescetarian, or of any other dietary persuasion, the purpose of this book isn’t to tell you how you should live your life. The recipes contained herein are simply united by three common threads: 1) They all contain copious amounts of Sriracha. 2) They are all fantastic, in my opinion. And 3) they all happen to be vegan, meaning they contain no meat, fish, dairy, eggs, or honey.
Say you simply follow a vegetarian diet or aren’t particularly looking to cut out dairy or eggs. No problem. There are notes after some recipes that tell you how you might modify the recipe to include those ingredients. For those who are allergic to gluten (celiacs), can’t properly digest it, or simply choose to avoid gluten, most of the recipes are gluten-free, and those that aren’t offer suggestions on how to make a gluten-free version. (I know … awesome, right?!) Just look for these little logos, for gluten-free modifications and for vegetarian modifications, throughout the book.
In addition to the specific notes on ingredient substitutions that follow some individual recipes, here are some general guidelines to help you get the most out of these recipes and tweak them to fit your dietary needs or principles.
Alcohol. Because some brewers and vinters filter their products using animal products, vegans and vegetarians alike may want to consult Barnivore.com, an excellent resource for checking whether various beers, wines, and liquors are made without animal products.
Bread and bread crumbs. Most breads are vegetarian, and quite a few are vegan. However, both bread and bread crumbs may contain whey, butter, eggs, and possibly other animal products, so read labels carefully before you purchase.
Pasta. Because some varieties of pasta contain eggs, always check the ingredients before purchasing.
Butter. Feel free to substitute butter for olive oil or coconut oil except when high-heat frying or deep-fat frying.
Eggs. Whenever you see a mixture of 1 tablespoon ground flaxseeds and 3 tablespoons water being used to create a gel, you can substitute 1 large beaten egg if you like.
Mayonnaise. Feel free to substitute regular mayonnaise for vegan mayonnaise or Flax Mayonnaise.
Milk. It’s fine to use whole milk in place of nondairy milks.
Miso. While miso is often made solely from soybeans, some brands and varieties do incorporate barley and other non-GF-friendly ingredients. Always check the label.
Soy sauce. If you’re using soy sauce rather than Bragg Liquid Aminos, ensure that it’s wheat-free—or just use the liquid aminos!
Tempeh. While tempeh is traditionally made from fermented whole soybeans, it does on occasion contain additional ingredients or grains that may not be GF-friendly. Make sure to check the label.
Vegetable stock. Commercial stocks and broths sometimes contain strange ingredients such as hydrolyzed wheat protein, which as you might guess, isn’t GF-friendly. If in doubt, you can always make your own stock or use water.
Vinegar. Distilled white vinegar is usually not gluten-free. With apple cider vinegar, some producers make a deceptively marketed “apple cider flavored vinegar” that may contain gluten, so check the label (Bragg makes an excellent raw, organic apple cider vinegar that I can’t recommend highly enough.)
Bragg Liquid Aminos. This all-natural gluten-free seasoning made from soybeans is similar in flavor to soy sauce but contains less sodium and is a rich source of sixteen essential and nonessential amino acids, the building blocks of protein. It’s available at natural food markets, well-stocked grocery stores, and online.
Coconut milk. When the recipes in this book call for coconut milk, I’m referring to the whole-fat canned variety, not the reduced-fat version or the nondairy milk in cartons.
Flaxseeds. In addition to being a rich source of heart-healthy omega-3 fatty acids, flaxseeds form a gel when mixed with water, creating a texture that’s perfect for use as an egg substitute or as a base for a vegan mayo. Flaxseeds are available ground or whole at natural food markets, well-stocked grocery stores, and online. Store them in the refrigerator.
Grade B maple syrup. Make sure you get the real deal when you buy maple syrup. Avoid anything labeled “maple-flavored syrup,” “table syrup,” or “pancake syrup”; they’re nothing more than high-fructose corn syrup with caramel color, artificial flavor, a bunch of other Frankenfoods, and possibly some natural flavor if you’re lucky. Real maple syrup, on the other hand, is one of nature’s most delightful treats. Grade A is a little lighter in color than Grade B, since most of the so-called impurities are filtered out. However, those “impurities” impart some of the most excellent flavors, even if the syrup isn’t as crystal clear. If the price scares you off, use raw agave nectar instead; it has a similar taste and is often only half the cost.
Kombu. Kombu is a type of seaweed typically used in Japanese cooking, where it’s prized for the rich umami quality it possesses. It can be found in natural food stores, Asian markets, and online.
Miso. (Shown here) Hailing from Japan, miso is a fermented paste typically made from soybeans. Some varieties include ingredients that contain gluten, such as barley, so if that’s a concern for you, be sure to check the label. In this book, I only call for yellow or white miso, which contribute umami, saltiness, and a slightly cheesy flavor to the end product.
Nondairy milk. There’s always that clever person that wants to make the joke “So, how do you milk an almond, Randy?” Yes, yes, very funny. I’m laughing inside. No, really. I am! I hadn’t heard that one before! Anyway, the wide variety of nondairy milk substitutes available include versions made from soybeans, almonds, rice, hazelnuts, and hemp, to name the most common. It’s usually made by steeping the base ingredient in water for a prescribed amount of time, then blending and straining to yield a liquid with some of the flavor and nutrients of the base without the solids. For the recipes in this book, I leave the variety to your preference unless specifically noted. No matter which “milk” you go with, make sure to use an unsweetened, unflavored variety.
Nutritional yeast flakes. An inactive yeast that is rich in B vitamins and protein, nutritional yeast contributes an excellent cheesy, somewhat nutty flavor to dishes and is essential for creating any sort of nondairy cheeze base contained within these hallowed pages. (All the cool kids call it “nooch,” but you already knew that, didn’t ya, cool kid? Yeah, I thought so!) Try it sprinkled on baked potatoes, grilled corn, pasta, popcorn, or, just about any savory food.
Tempeh. (Shown here.) Made from cultured and fermented whole soybeans pressed into blocks, usually rectangular in shape, tempeh is plenty tasty when marinated and then roasted, grilled, or otherwise cooked in its block form. And when crumbled, its texture allows it to excel as a substitute for ground meat. Some varieties do incorporate grains (or beans other than soybeans), so if gluten is an issue for you, be sure to check the list of ingredients.
Tofu. (Shown here.) Made by coagulating soy milk and then pressing it to expel excess liquid from the curds, tofu is an excellent source of vegetable protein and works well as a blank canvas for flavor. While I haven’t used it excessively in this book, opting instead for fresh, unprocessed ingredients wherever possible, there are instances where I feel it is a complementary ingredient, whether for flavor, appearance, texture, or some combination thereof.
Vegan mayonnaise. A variety of brands and types of vegan mayonnaise are available at natural food stores and well-stocked grocery stores. Look for it both in the cold case and on the shelves alongside conventional mayonnaise. Or, if you’d like to make your own, you can whip up a batch of Flax Mayonnaise.
Vegan shortening and vegan butter. A couple of the recipes call for “nonhydrogenated vegetable shortening,” which sounds just about as healthy as eating a tub of shoe polish. The store-bought stuff is only a little questionable in my book, but if you want to make your own with more wholesome ingredients, there is a way. Mattie Hagedorn, vegan blogger extraordinaire, went super scientific and figured out an awesome way to make damn good vegan butter, and it only requires a few slightly uncommon (but completely natural) ingredients that are relatively easy to obtain. His (not-so-)secret recipe can be found via a link I’ve posted at SrirachaBook.com/extras.
Miso (top), tofu (bottom left), tempeh (bottom right)
