Gelatin alternative: How agar is revolutionizing vegetarian diets

Gelatin is an ingredient in many desserts, providing stability to creams and masses. However, some people avoid recipes that include it due to a vegetarian diet or dislike gelatin. Fortunately, an alternative on the market solves this dilemma, helping you bid farewell to the problem.

Agar is a plant-based product, making it an ideal substitute for gelatin in meat-free diets. It's straightforward to use – trying new products can enhance your everyday recipes. Don't hesitate to add it to your cart when you find it in a store or come across it while shopping online.

Traditionally, agar was obtained exclusively from Japanese red algae harvested from ocean depths. After proper drying and heat treatment, it became a valuable culinary ingredient. However, cultivating red algae and other seaweed for agar today goes far beyond Japan. Extensive plantations are developing in regions such as Spain, Egypt, and New Zealand. It’s worth inviting agar into our familiar Canadian cuisine as well.

Agar is perfect for preparing desserts like panna cotta, jams, and creams, but you can also confidently add it to savoury dishes like terrines and vegetable aspics. When heated, it doesn’t lose its properties and has a neutral smell and taste, making it a truly versatile addition to the kitchen.

It contains a lot of fibre and a few calories. It stimulates intestinal peristalsis, facilitating the movement of fecal masses and preventing constipation. Fibre from agar swells in the stomach, giving a longer-lasting feeling of fullness. This helps control appetite and prevents overeating, which is particularly important in a weight-loss diet.

Agar is a valuable source of many minerals, including calcium, potassium, magnesium, and iron, in addition to fibre. Including it in your diet allows you to take advantage of its beneficial properties.

Instead of 1 teaspoon of gelatin, use 0.5-2 teaspoons of agar. The more agar you use, the thicker the jelly will be. Remember that agar also thickens after cooling.

Types of agar can vary, hence the differences in proportions. It’s worth carefully reading the instructions on the package. If the consistency turns out to be too thick, you can dilute it with a bit of liquid.