If you haven’t heard, aquafaba is the latest craze in vegan cooking. It is the liquid that is found in a can of beans. I know it sounds disgusting, when I first heard about it I was super sceptical. Aquafaba can be whipped to stiff peaks just like egg whites, it can also be used unwhipped as an egg replacement in things like cakes and pancakes.
In the past I’ve used the liquid from chickpeas, cannellini and four bean mix.
The following recipe is adapted from a suggestion I received from the Vegan Meringue – Hits and Misses facebook page.
150g gluten flour
2 tsp cajun seasoning
2 tsp Massels beef style stock
1 tsp paprika
1/2 tsp kala namak (black salt)
1 tbsp tomato paste
1 tbsp oil
Liquid from one can of beans
Preheat oven to 120c degrees
Combine all the dry ingredients in a bowl and mix well.
Mix the wet ingredients together in a separate bowl and mix into the dry ingredients. The mixture will look wet, within 30 seconds it will become dough like. I didn’t knead the dough at all, instead I mixed it with the spoon. Don’t overwork the dough too much or it will become chewy.
Lay out a large sheet of aluminium foil and place the dough at one end and form into a log. Wrap tightly and twist the ends.
Bake at 120c degrees for two hours
I found it easier to slice thinner slices once the loaf is cool.