Vegan Egg Replacer Substitute Food
PSYLLIUM VEGAN EGG REPLACER
Psyllium makes a suitable replacement for an egg when mixed with water. This egg replacer would be used in baked goods or as a binding ingredient- not suitable as scrambled eggs or the like. I've tried it in a cookie recipe and it worked out great. This 'recipe' is being posted by request. Psyllium can also be added with dry flour ingredients to add some extra fibre to a baked good, such as a muffin, or to provide some extra stability to gluten-free cooking. The following will replace one egg and has very little taste. I also add some psyllium to my rissole/burgers to add some binding to them.
Provided by Jubes
Categories Vegan
Time 2m
Yield 1 'egg', 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix the psyllium in a small bowl or cup with the water.
- Stir for about 30 seconds, while the mixture thickens. It will become gluey enough to roll into a ball.
- Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe).
Nutrition Facts : Sodium 0.6
FLAX VEGAN EGG SUBSTITUTE
This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)
Provided by Roosie
Categories Vegan
Time 20m
Yield 2 tablespoons
Number Of Ingredients 2
Steps:
- Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
- Let cool before using in a recipe.** (About 10 minutes).
- This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
- Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.
VEGAN EGG REPLACER / SUBSTITUTE
I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.
Provided by Vino Girl
Categories Low Protein
Time 5m
Yield 1 "egg", 1 serving(s)
Number Of Ingredients 4
Steps:
- Whisk ingredients together until foamy.
- One batch = Equivalent of one egg.
Nutrition Facts : Calories 59.2, Fat 0.1, Sodium 993.5, Carbohydrate 13, Fiber 0.4, Protein 1.6
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- Flaxseed Meal. Rich in omega-3s, fiber, and protein, flaxseed is a staple in any vegan pantry. For each egg, combine 1 Tbsp. flaxseed meal with 3 Tbsp. water with a fork or whisk.
- Aquafaba. Don't pitch the leftover liquid from that can of chickpeas you just turned into hummus. Known as aquafaba, that viscous liquid in your tinned beans and legumes is a great vegan egg substitute, especially for egg whites.
- Banana. Have some ripe bananas that need to be used? Try swapping them for the eggs in your pancake, cake, or brownie recipes. They'll add some natural sweetness and moisture to your baked goods.
- Applesauce. Applesauce is another great vegan egg substitute for creating a super moist cake or quick bread. Use 3 Tbsp. applesauce per egg in your recipes (choose unsweetened applesauce to cut down on sugar).
- Chia Seeds. Like flaxseed, chia seeds are a healthy vegan egg alternative full of fiber and omega-3s. Mix 1 Tbsp. chia seeds with 3 Tbsp. water per egg, letting the mixture thicken for about 10-15 minutes before using.
- Baking Powder and Oil. Adding more baking powder and oil is an easy way to use pantry staples as a vegan egg replacement. For each egg, combine 2 tsp. baking powder, 1 tsp.
- Starches. There are a few commercial vegan egg substitutes you can buy that have a mixture of starches such as Bob's Red Mill Egg Replacer ($5, Target).
- Tofu. Made of pressed soybean curd, tofu is already a staple in many vegetarian diets due to its high protein content and ability to adapt to any flavor.
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- Banana. As well as giving you a little boost of energy amongst many other health benefits, half a good-sized banana mashed up makes an excellent egg replacer in cakes, bread, muffins and brownies.
- Flaxseed. One tablespoon of milled flaxseed mixed with 3 tablespoons of water (warm is best) creates what some refer to as the “flax egg”. Flax is also a rich source of vegan fibre which can help maintain a healthy digestive system.
- Apple. As well as adding a slight sweet taste, apple puree makes for a good egg substitute. Just add 4 tablespoons of puree to half a teaspoon of baking powder (useful as a raising agent).
- Chia seed. Well known as a nutritional powerhouse, Chia also makes a great egg replacer. One tablespoon of chia seeds mixed with 2.5 tablespoons of water creates a “chia egg”.
- Tofu. The super-soft silken version of tofu makes a great vegan egg replacement in vegan desserts. You need 4 tablespoons and just mix that with half a teaspoon of baking powder.
- Chickpea flour or water from chickpea (Aquafaba) Take two tablespoons of chickpea flour with about 300-350g of normal flour and mix together to create the equivalent of one egg.
- Yoghurt. 4 tablespoons of yoghurt is the equivalent of one egg. Ideally use natural yoghurt but you can use flavoured such as strawberry, vanilla or chocolate if you want to enhance the flavour of cake for example.
- Baking soda and apple cider vinegar. One teaspoon of baking soda mixed with one tablespoon of cider vinegar can be added to any baking recipe as a substitute for one egg.
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