Vegan Egg Substitutes

Vegan Eggs – 4 Vegan Egg Substitutes

With vegan diets and lifestyles becoming more and more prevalent with each passing year, there are currently more people following vegan diets than ever before.

While there are countless benefits associated with going vegan, one of the hardest parts about transitioning over to a plant-based diet from a typical Western diet, is finding suitable replacements for popular and important foods.

Eggs for example, are loaded full of protein and natural goodness, are versatile, and are essential ingredients used in baking foods and binding foods. As vegan diets do not permit the consumption of eggs however, vegan dieters need to find suitable replacements.

Here’s a look at 4 vegan egg substitutes you can try.

Applesauce

No, your eyes are not deceiving you, applesauce does indeed serve as a fantastic vegan egg option, and you’re about to find out why that is…

When people think of applesauce, they think of a sugary, apple condiment that resembles the filling that you get inside apple pies.

You can however, find unsweetened apple sauce which contains far less sugar and is far less sweeter than regular apple sauce, and it is this which is sometimes used in vegan cooking.

The apple sauce contains pectin which helps foods to set and thicken. When using unsweetened apple sauce to replace an egg, use ¼ cup of apple sauce for every egg you wish to replace.

Banana

If you’re planning on doing some vegan baking and you are looking for something you can use in your recipes to replace eggs, ripe bananas work incredibly well.

Ripe bananas help to act as binders and add a little moisture to your vegan dishes, plus they add just a hint of sweetness for desserts calling for eggs, so things such as waffles, pancakes, muffins, and cakes.

Make sure you use a ripe banana, as this is easiest to mash. One medium banana mashed up will replace one egg in your vegan recipe.

Aquafaba

Aquafaba is hugely popular in vegan cooking and in reality it is finding its way into more conventional Western recipes too, even those which are non-vegan.

Aquafaba is basically the thick liquid which you find in tins of legumes such as kidney beans and chickpeas.

Also known as bean water, this liquid can be used instead of eggs in recipes as it acts as a fantastic binding and thickening agent.

1 tablespoon of aquafaba is equivalent to 1 egg yolk, whereas 2 are equivalent to 1 egg white.

3 tablespoons therefore, is equivalent to 1 whole egg.

Used in vegan recipes for meringue, mayonnaise, and marshmallows, aquafaba may sound like an unusual ingredient to use, but honestly, there is no unpleasant taste, and the results speak for themselves.

Flaxseeds

Finally, the last vegan egg option we have for you today are flaxseeds.

Ground flaxseed powder is nothing like egg. Mix it with water to form a paste however, and you have what some people call ‘Flegg’ which is a mixture that looks, feels, and acts just like beaten egg, (perhaps that’s not a term that I’d be happy to say on the shop floor!)

For the equivalent of 1 beaten whole egg, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and give a good mix before placing into the fridge for 30 – 45 minutes to thicken.

Or, you could buy one of the fantastic egg products shown above!