What Is Substituted For Egg In Vegan Cooking

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vegan egg substitutes
There is more to veganism than just that! A few years ago, when I opted out of animal food in a bit to be more concerned about the core of my beliefs about animals, I did not know really what I was walking into. It is easy to fathom that life will go on in spite of your big decision (which in all cases we like to downplay). It is been a fair journey so far.

Turning vegan is full of opportunities

It allows you to unlearn and relearn a lot of food, nutrition, and cooking like you have never been doing. As someone with a conservative diet, fruits and vegetables were always on the table, but to have them exclusively on the table was a game-changer. Veganism can improve health manifold because plant food like fruits, vegetables, whole grains, nuts, and seeds are packed with nutritious fiber, vitamins, and minerals.

Tofu is the word!

A lot of vegans will dutifully replace eggs with tofu. It works fine with traditional cooking. For instance, if you are making an omelet or an eggless scramble, tofu with a pinch of turmeric or chickpea flour work wonders. They even look alike when you are done with cooking.

However, be warned that a few things will not be the same. For instance, my biggest challenge was substituting eggs; I mainly found baking without them tricky. I failed consistently in the beginning, but I have never had second thoughts of getting back to my old ways.

If you are someone that relates to this or knows someone that has practically gone this route, this piece is written with all of you in mind.

First off, let me summarise why eggs are indispensable in traditional baking:

  • They hold all the ingredients together. And even though they do not bring anything in terms of the flavor, they are responsible for the dish and the result. They are versatile and go with anything, so that is their plus point;
  • They help the dough and the batter rise; basically, work as a leavening agent.
  • They add a lot of richness to the food because they are full of complex fats.

1. Flegg

A flegg is a mixture of flax seeds and water. Take one tablespoon of flax seeds and add 3 tablespoons of hot water, mix this well. Now use this in place of eggs in the recipe. The outer covering of the flax is mucilage that is very slimy and helps in storing water in the plant. When flax is mixed with water, it becomes a colloidal solution that works akin to eggs. It does not even trap air. Only thing is that it will not allow the dough to rise, so you must use this with a leavening agent like the vinegar or baking soda. Flax seeds have to be mixed in the water before using it.

2. Chia Seeds

This works similarly to the flax seeds. Soak one to two tablespoons of chia seeds in some water and let it sit for a few minutes before adding it to the recipe. Both flax and chia seeds are excellent sources of omega 3 fatty acids.

3. Egg Replacer

I once found a packaged egg replacer on the market shelves. It worked wonderfully well and gave me ooh so soft and fluffy cakes and omelets. It is generally made with leavening agents and a combination of plant starches. I haven’t found one later in the stores, but you could watch out for it.

4. Vinegar along with baking soda:

This will give you an effervescent solution. It is an excellent substitute for eggs because the bubbles that rise from the combination will help your dish turn out light, flaky and soft. Mix I teaspoon of baking soda in one teaspoon of vinegar. Non-fruit, as well as apple cider both the varieties, work great.

5. Tofu

You will need to use the silken variety for baking, and it is best to puree it. The standard replacement measure is a quarter cup of pureed tofu for every egg that you replace in the recipe. Tofu brings in moisture as well as adds a lot of protein to the food.

6. Mashed bananas

What is a baker without her bananas!

A quarter cup of mashed banana in place of every egg replaced will not just add softness but a world of flavor! You could add other fruits too; the sky is the limit!!

7. Arrowroot powder

A slurry of arrowroot powder mixed with water is an excellent replacement for eggs in vegan baking. The general measurement is to take about 2 tablespoons of arrowroot powder in an equal amount of lukewarm water and add it to the recipe. Again, like other substitutes, it may not help the dish rise; it calls for addition into dishes with vinegar or baking soda in it.

Is it a good idea to veganise egg recipes?

I have done a lot of experiments and have realized in the hindsight that it is always better to have vegan recipes if you will want to not have eggs in them at all. You don’t want to try a normal recipe and give it a vegan twist. No, I am not saying they turn out bad, but most of the time, they never turned up per my expectation.

Erica Fredericks

Erica Fredericks

Love to cook and explore new delicious vegan meals. Big believer in spirituality and finding ones inner peace. I don't believe in forcing my views upon another, but enjoy sharing my views on living a healthy and happy life.

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