On the stovetop, vegans might prefer cooking oil made from olive oil.
On the countertop, vegetable oil is the easiest to cook with.
But a new study shows that you can also cook with a combination of both, and it can even be delicious.
“The combination of oils makes the oils really versatile,” says Krista Smith, co-founder of the Vegetarian-Friendly Kitchen, which helps people who are vegetarian cook.
The new study was published in the Journal of Food Science.
“It makes sense that we want to find out which one is more palatable to vegans and the way to do that is to study it, and then to find the combination of the two that is the most palatable.”
In the study, people were asked to cook a vegan lasagna or an eggplant lasagna and then follow up with cooking an eggplants and lasagna.
For the vegan lasagne, people used one oil, olive oil, and one vegetable oil.
For an egg plate, they used a combination.
“Vegan cooking oil is a little more palatably appealing to vegans, because it has a nice flavor, it has more oils, and its not loaded with salt,” Smith says.
The study also found that vegans who used the vegan oil made the most delicious dishes, but vegans using olive oil had a higher fat content.
“There’s a lot of variability in oil content,” Smith explains.
“So, to get a really accurate picture of the fatty acid composition of the oil, we used the bio-inspired method to identify which oils were the most similar and then we used a computer to identify the fatty acids.”
The study looked at the fatty contents of four oils: olive oil (3.6 grams per tablespoon), soybean oil (2.9 grams per teaspoon), sesame oil (1.5 grams per ounce), and coconut oil (0.9g per tablespoon).
Smith says the researchers did not take into account other ingredients, such as salt or baking soda, in the preparation of the foods.
She says there’s a strong scientific consensus that fats are important for human health, but that some fats are just not as tasty as others.
The vegan oils were also the most versatile, Smith says, and people who used both olive oil and vegetable oil were able to produce the most flavorful and delicious lasagna, eggplant lasagna recipe.
“They really get that flavor out of it,” she says.
“You really can mix and match oils to achieve that different texture.”
And for the vegan eggplate, the team found that the combination made for the most tender, delicious lasagnas.
The results also showed that a mix of oils did not have a strong effect on how long the oils lasted.
“We found that we could cook a lasagna in under 30 minutes using olive and vegetable oils, but if we used olive oil instead, it took up to 60 minutes,” Smith adds.
“And the other thing about the oils, it really depends on what the oil is made from.
You can have a great vegetable oil, but it may be made from a lot more oil than a little olive oil.”