One of the problems with choosing a vegan diet is that you can find yourself craving your favourite non-vegan foods. Some foods are relatively easy to recreate as a healthy vegan alternative, but other foods take time, patience, and lots of failed experiments!
Eggs can be tricky to replace, but there are many ways you can recreate non-vegan recipes that call for eggs. When replacing eggs, it’s important to note that eggs are usually used for one of two purposes – either as a binder or a rising/leavening agent. You may need to use a combination of egg replacements to get the desired result – ie. baking powder to raise and a mashed banana to bind.
Below are some common egg replacements and how they can be used.
Orgran “No Egg”/Ener-G Egg Replacer
These are commercially available egg replacers made from , and work well in baked goods (cakes, muffins, etc) and can even be used to make meringues! Depending on where you are located, you might be able to find one of these products – in Australia, Orgran “No Egg” can be found in the health food aisle at Coles and Woolworths supermarkets. These products can be used as both a binder or riser – follow packet directions.
Chia seeds become gel-like when left to soak in liquid for 10 minutes or more, giving some binding action to your foods. Chia seeds are also highly nutritious! Use 1 tbsp chia seeds combined with 3 tbsp water in place of 1 egg.
Flax seeds work the same as chia seeds – they “gel” when left in water for 10 minutes or more. You can also grind the flax seeds so your final product won’t have visible seeds, if desired. Flax seeds are high in omega 3’s so they make a healthy choice for binding agents! Use 1 tbsp flax seeds combined with 3 tbsp water in place of 1 egg.
If you need something to rise, use self-raising flour, or add 2 tsp baking powder to each cup of flour.
Besan, or chickpea flour, is egg-cellent to make vegan quiche! Make a batter with chickpea flour, water, herbs, spices and vegetables, and when baked it has a true quiche-like texture. Besan flour is also great for omelettes, frittatas, and for packing some protein into baked sweets. Use besan flour as a binder.
Craving scrambled eggs? Silken tofu makes a great replacement – fry it up with some turmeric, maybe curry powder, a bit of soy sauce, and top with some fresh herbs. You can also use silken tofu as a binder (use 1/4 cup tofu instead of 1 egg) or in cheesecakes and quiches.
Bananas act as a binder in baked goods – use 1 mashed banana in place of 1 egg in cakes, muffins and cookies.
Applesauce is another popular egg replacer for sweet baked goods – use 1/4 cup applesauce in place of an egg in muffins, cakes etc.
Agar is derived from seaweed and can be a great substitute for egg whites! For one egg white, dissolve 1 tbsp agar powder with 1 tbsp boiling water, whip, chill, and whip again.
Do you have any other tried and tested egg replacements? Share below :)