Vegan Setting Agents (to replace gelatine leaf)

Vegan Île Flottante (Full of Plants)

Gelatine is a setting agent for jellies and puddings. But it’s made from animal bone or hooves. So here are some wonderful plant-based alternatives instead. Not only are they kinder, but they work better and are easier to use. Sorted!

If using tinned ingredients in recipes, rinse/remove lids (or pop rings-pulls over holes) then step on cans to pinch inner rims together before recycling, to deter inquisitive wildlife.

Unless you have a food waste bin (made into biogas), bin acidic or spicy produce scraps (peppers, onions, garlic, shallot, leeks, chives) and citrus/rhubarb scraps, to avoid harm to compost creatures).

Agar-agar (made from red algae)

Agar-agar is a type of seaweed that has no taste or colour. Sold as powder or flakes, it sets firmer than gelatine and stays solid at room temperature.

Unlike gelatine that is dissolved in warm water, agar-agar is boiled to activate its properties, after mixing into a cool liquid first (to avoid clumping). It’s then simmered for a few minutes before stirring, then poured into a mould with other ingredients. It then sets as it cools back to room temperature.

Clearspring Organic Agar Flakes are sold in a compostable bag and cardboard pack. Use 1 teaspoon per 250ml of liquid, stir gently and soak for 30 minutes. Then heat without boiling. Simmer and stir until the flakes dissolve in 5 to 10 minutes. Then pour into moulds with your other ingredients and cool to set.

Forest Whole Foods Organic Agar Powder is made from sustainably harvested seaweed, ideal to make desserts and thicken soups. This brand also sells other organic thickeners including cornstarch, arrowroot and tapioca powder.

Carrageenan (also known as Irish moss)

Carrageenan is another type of red seaweed. It works well with proteins, so is often used to thicken soy milk for smooth and creamy desserts (like panna cotta, ice-cream and soft cheese).

Wibble Vege-Gel is from a brand that makes vegan jelly crystals. One pack sets up to 5 pints. Just add cold water to dissolve and then boil. 25 cals per serving. It sets within 1 hour.

Cornstarch or arrowroot (from a tuber)

These are similar, and both used for sauces and puddings. They are mixed with cold liquid then heated until thickened, and used for puddings, pie fillings, vegan custard and gravy.

Tapioca starch (from cassava root)

This is from glossy and elastic when heated with liquid. It’s usually used for pie fillings and vegan mozzarella.

Xantham  gum

Xantham gum is made by fermenting sugar with bacteria. Just a pinch can thicken liquids and keep ingredients from separating and it needs no heat to activate. It’s used for salad dressings, smoothies and sauces. And is also popular to replace gluten in baking.

Pectin (from the cell walls of fruit)

This is sa natural fibre found in the cell walls of fruit (like apples or citrus peel) and requires sugar and acid to activate and set. It’s used to make jam, jelly, marmalade and candy.

Wibble Vege-Gel (made from carrageenan)

Wibble Vege-Gel is from a company that makes vegan jelly sachets and moulds. Again it sets up to 5 pints and is made with carageenan. Just add cold water to dissolve and then boil. 25 cals per serving. It sets within 1 hour.

Chia seeds (thicken liquids in 15 minutes)

Banana Chia Pudding (The Simple Veganista)

Chia seeds are popular to thicken desserts, as when exposed to liquid, they absorb up to 12 times their weight, to release soluble fibre. This creates a thick gel in minutes, a bit like tapioca pudding. Chia seeds take 10 to 15 minuts to reach full thickness (or set overnight in the fridge). They also contain omega 3 fatty acids.

The seeds should be fresh to work properly. You can buy them from most independent health shops or online from Forest Whole Foods.

Always mix chia seeds with liquid first. Avoid for children and people with swallowing difficulties.