These seven ingredients—which include an ancient grain finding new popularity and an alternative to cow’s milk that tastes way better than you’d think—will be showing up in more and more vegan kitchens and restaurants in 2017.
The name comes from a mix of the Latin words for water and bean, which makes sense considering this is the liquid from cans of chickpeas. You know, the stuff you normally throw away once you’ve drained the garbanzos. But once whipped up, aquafaba can replace egg whites in everything from meringues to macarons. You can even find mayonnaise made with it.
This ancient grain turns out to be packed with protein, fiber, vitamins, and minerals—which might explain why health-minded chefs are using it instead of things like rice and couscous.
Found added to high-end treats like fancy cold-pressed lemonade and soft serve ice cream cones, activated charcoal is a super fine powder made from burning wood or coconut husks (thankfully not made from leftover barbecue briquettes). It’s been used for years to help people who have ingested poison, which is why some think it’s great at removing toxins from your body.
Take normal yeast (the kind used to make fluffy loaves of bread), dry it out, and you’ve got this flaky seasoning. It tastes great sprinkled on popcorn and pasta and used instead of cheese in vegan Caesar salads. It’s not just tasty, it’s also a protein with vitamin B12 (tough to find outside of animal products).
Coconut, soy, and almond milk have a new competitor: pea milk, which is made from yellow split peas. If you prefer non-dairy milk or are eating a more plant-based diet, this one is worth trying.
When leaves of the Moringa plant get turned into a powder, they become a source of calcium, iron, vitamins, and antioxidants. The seeds aren’t too shabby either—they’re packed with fiber and protein. Spot Moringa in teas and energy bars.