VegWeb Guide to Cooking Oils
Without oil, there’d be so much missing in a vegan’s diet—the perfect vegetable sauté, marinated kale salad, fried mozzarella sticks … OK, so the last one isn’t a health monger’s number one choice, but it’s a delicious, occasional indulgence. Choices of oils are plentiful, so knowing which is healthiest, best for savory foods, or great in a vegan cupcake can be pretty tricky. Since not all oils are created equal, here’s a breakdown on how to best use each.
This pick, pressed from avocadoes, is nutty and smooth. It’s also one of the healthiest oils, as monosaturated fat makes up more than half of the content. It’s not great for frying, so mix in a salad dressing to make the most of the avocado flavor.
Only consumed in its oil form, canola is a type of rapeseed, which is related to cabbage and Brussels sprouts. Canola is best used in baking or light cooking. It’s also good for cardiovascular health as it contains low amounts of saturated fats and has high omega-3 content.
The New York Times dubbed coconut oil, which actually has more of a buttery consistency, the next biggest cooking ingredient due in part to being loved by vegans. Solid at room temperature and great as a butter replacement, coconut oil adds amazing flavor to baked goods. Drizzle it melted over popcorn and add sea salt for a delicious treat.
This is the most popular oil at fast food outlets for frying French fries, with nearly 70 percent of restaurant chains serving fries that contain corn oil. Though initially considered somewhat heart-healthy, researchers are now saying that corn oil’s comparatively high levels of harmful saturated fat make it one of the least healthiest oil choices.
The beloved Mediterranean liquid is one of the oldest culinary oils and is perfect for sautéeing, as a bread dip (with some balsamic vinegar), or in salad dressing. Extra virgin olive oil, made from the first olive pressing, is the most pure and least acidic version, while other olive oils tend to be refined or a blend of pomace oil and virgin olive oil. Packed with monounsaturated fats shown to lower cholesterol, olive oil has a relatively lower burning temperature, so don’t use it to fry on high heat.
Peanut oil is one of the best oils for frying and sautéeing, because it stands well up to high heat. Made from one of America’s favorite nuts, this oil is relatively hearth-healthy, with its high monounsaturated fat content.
Safflower and Sunflower oil
The two flower oils are nutritionally similar, and both make for excellent baking fats as they are flavorless and colorless. They also stand up well to high heat, and are the most popular oils for making vegetable margarine. As for nutritional benefits, sunflower oil has high levels of vitamin E and some clinical studies have found safflower oil beneficial for coronary disease and cystic fibrosis.
Like peanut, sesame oil holds well up to heat and is great for stir-fries. Sesame seeds are also full of antioxidants. While refined sesame oil is best for high-heat cooking, toasted sesame oil adds delicious flavor to Asian sauces and dips. Or pour it straight over edamame with soy sauce for a quick, nutritious snack.