Maple Syrup: Vegan Cooking Guide
Maple syrup is the refined sap of maple trees - with a distinctive warm, caramel-like flavour that's deeper and more complex than sugar. It's a natural liquid sweetener that dissolves easily into batters, dressings and marinades. Grade A Dark has the most intense maple flavour and is best for cooking; lighter grades are for drizzling.
How to Use Maple Syrup
Use in marinades for tofu, tempeh and seitan. Drizzle over breakfast dishes. Whisk into dressings. Use in baking where it adds moisture as well as sweetness - reduce other liquids slightly when substituting for sugar.
Nutrition
Contains manganese, zinc and polyphenol antioxidants; slightly lower GI than refined sugar but still a sugar - use mindfully.
Chef's Tips
- Store in the fridge once opened - at room temperature it will grow mould within weeks.
- Grade A Dark (Robust Taste) is worth the extra cost for baking and cooking - lighter Grade A Medium is better for pancake drizzling.
- In marinades, maple syrup is invaluable - it caramelises when cooked, adding glaze and colour as well as sweetness.
→ Find the best substitutes for maple syrup
Vegan Recipes Using Maple Syrup
Learn to cook with maple syrup on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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