Where a recipe calls for gelatin, agar is the usual vegan replacement, whether you are setting a fruit jelly, a vegan panna cotta or the glossy layer on a tart. It gels more strongly than gelatin, so recipes use less, but it does the same job from a plant source.
GelatinGelatin is boiled animal collagen, usually from pig or cow skin and bone. There is no plant version; the plant swaps are agar, pectin and carrageenan.
Carrageenan (E407)Carrageenan is a thickener pulled from red seaweed. It has its critics on other grounds, but the vegan question is not one of them.
AspicAspic is the glossy jelly around a terrine or a pork pie. The shine is gelatin from simmered bones and meat, which puts it firmly on the animal side.
Frequently asked
Is agar-agar vegan?
Yes. Agar-agar is made from red algae, a seaweed, so it is plant-based and vegan. It is the classic substitute for gelatin.
Does agar set like gelatin?
It sets firmer and holds at room temperature, so it is not identical in texture, but it works as a vegan gelling agent in jellies, desserts and aspic.
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