The most difficult thing about vegan cooking is not, as you might think, getting a balanced meal or packing in enough protein. Those are easy! Instead, the real challenge lies in duplicating (or near-duplicating) classic recipes intended for the omnivores of the world.

What you may not realize is that our grandmothers and their grandmothers have been making vegan substitutions, especially in their baked goods, for generations--without giving it a second thought! If they happened to be out of eggs or milk, or couldn't get them in the first place, they might substitute something else in its place. What, dare you ask? Well, wouldn't you like to know?

Now, I'm not exactly a pastry chef but I do a little baking from time to time. This list of substitutions is tried and true, and I've compiled it not only from my personal experience but from expert advice as well. Heck, I've even seen Paula Deen touting some of these substitutions!

Replacing an egg
1/4 cup applesauce
1/4 cup plain yogurt (soy works!)
2 Tbsp cornstarch mixed with 2 Tbsp water
1 Tbsp ground flax seed mixed with 2 Tbsp water
1/4-1/3 cup mashed banana

Replacing buttermilk
Add 1 Tbsp apple cider vinegar to 1 cup soy/rice/almond milk and allow to rest before using

Replacing heavy cream/half and half
Equal amount soy creamer or whole fat almond milk
For 1 cup heavy cream, melt 1/3 cup vegan margarine into 3/4 cup soy/rice/almond milk

And, if you're looking to make your recipe a little healthier, vegan or not:

Replacing oil/butter/margarine/shortening
* Vegan butter/margarine/shortening options exist, but are pricey. If you're looking to stretch your budget, use 1/2 of the vegan version and substitute the other half with one of these options:
Applesauce (works in all recipes)
Pureed prunes (best in chocolate/spice recipes!)
Mashed banana (works in all recipes)
Plain yogurt (soy works!)

I hope these tips help when your pantry is running low and it's time to whip up that next batch of cookies!