What can you replace eggs with? This is a question that a lot of people with a vegan-based diet ask every day. Eggs are a key ingredient in many recipes, and their versatility allows them to be used as binders, emulsifiers, and thickeners. Unfortunately, they’re not vegan-friendly, so finding suitable replacements can be tricky. Luckily, there is an abundance of egg alternatives that offer similar textures and flavours without any animal products involved. Here are 8 vegan friendly ingredients you can use as an egg substitute!
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Flaxseed as an egg substitute
The first food you can use in recipes as an egg substitute is flaxseed. This plant-based substitute will hold your dishes together when mixed with water or other liquids, such as non-dairy milk. It also works well for coating food items like fish fingers before frying them up. To use it as a replacement for one egg, simply whisk 1 tablespoon of flaxseed meal with 3 tablespoons of warm water until smooth and creamy. Then add to your recipe as you would normally do with an egg.
Silken tofu instead of beaten eggs
Silken tofu has been around since way before veganism was even a thing! Vegans have long relied on this soy product to replicate scrambled eggs or omelets. Silken tofu can also be used in baking recipes. Simply mash ¼ cup / 62 grams of silken tofu until creamy. Then add it into whatever mixture you’re working with. The product acts similarly as a beaten egg would in terms of binding ingredients together and adding moisture and flavour.
Apple sauce as a sweet egg substitute
Need something sweet rather than savoury? Apple sauce will make a great substitution for an egg in certain baked goods such as cakes or muffins! The fruit purée adds sweetness while providing moisture, which helps keep everything nice and fluffy at the same time. You will require is ¼ cup/ 62.5 grams of apple sauce per every single large egg that should be replaced. You also might have to reduce other ingredients in the chosen recipe if necessary, so everything comes out with the right texture after baking.
Aquafaba liquid as a substitute for eggs
Aquafaba may sound strange, but it actually refers to a cooking liquid from canned beans such as chickpeas. It’s the stuff that is left after draining off all that goopy goodness. When whipped up, aquafaba becomes light & airy, just like beaten eggs do. This makes it perfect for using in things like meringues & macarons. Just whip 3 tablespoons of aquafaba with 1 teaspoon of cream of tartar until soft peaks form. Proceed with your recipe instructions from there and it’s easy-peasy!
Chia Seeds help food stick together
More options for eggs substitute? You bet! Chia seeds are tiny little powerhouses that work similarly to flaxseed. When combined with liquid, they start to resemble gelatin, which helps foods stick together better without falling apart easily during cooking/baking processes. Say goodbye to dry and crumbly messes! To use chia seeds, simply mix 2 tablespoons of ground chia seeds with 6 tablespoons of water until fully blended. Then let sit for 10 minutes prior before incorporating into whatever recipe you’re making…and voilà!
Banana purée as a substitute for eggs
Bananas always come through when trying new ways of replicating favourite dishes without animal products! They provide both flavour & texture to food, depending on how ripe they happen to be at the given moment. Plus, their natural sweetness means no extra sugar required. A bonus point right there! To use banana purée, simply mash ½ of a medium banana thoroughly until a creamy consistency forms. Then combine with the other ingredients being used per usual, and you have your perfect egg substitute!
Nut butter binds well other ingredients
Yet another innovative way vegans have figured out how to replace eggs involves nut butter! This can be peanut butter, almond butter, etc. Nut butter surprisingly well binds recipe ingredients, despite having different texture properties than actual yolks. Maybe it’s because of its high fat content, I suppose? Whatever the case may be–it works amazingly well, especially when mixed with other liquid ingredients like non-dairy milks. To use nut butter, start off by stirring ⅓ cup/ 80 grams of a nut butter with ⅔ cups/ 152 grams of non-dairy milk together till completely combined. After which, proceed with your desired recipe steps.
Vegetable oil as the top egg substitute
And lastly, but not least, we have vegetable oil as a substitute for eggs! Vegetable oil rounds out this list perfectly, because not only does it help bind things together, but its neutral taste profile allows cooks greater freedom when crafting unique creations! The oil’s taste doesn’t allow for anything overpowering to take the centre stage in a recipe. So feel free to experiment! For every single large egg that requires replacement, measure out 4½ teaspoons of vegetable oil with ½ teaspoon of baking powder mixture instead.
In conclusion, there are many egg substitutes available to you, depending on your dietary restrictions or preferences. From plant-based alternatives such as flaxseed and apple sauce to vegan friendly silken tofu, there is sure to be an egg replacement that will work for your recipe. Whether you’re looking for a vegan option or just want something different from eggs, these alternatives can help you create delicious dishes without sacrificing the taste or texture of traditional recipes using eggs. Enjoy guys!
