Paste your favorite recipe and get smart, context-aware plant-based substitutions with detailed prep notes and confidence ratings.
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Ground flaxseed releases a mucilage — a natural gel — when mixed with water. That gel traps moisture and grips the surrounding batter the way egg proteins do, holding crumb together without crumbling.
Our engine analyzes your recipe text, identifying the title, ingredient list, and cooking steps. Each ingredient is broken down into quantity, unit, and name for precise matching.
We classify your recipe as baking, sauce, main dish, dessert, or breakfast based on ingredients and title. This ensures substitutions match the cooking method and desired outcome.
Each ingredient is matched against our database of plant-based alternatives. Substitutions are scored by function coverage, confidence level, and your selected strictness mode.