Egg replacement in vegan recipes (whole food)

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Permalink Reply by Steven Weisman on October 9, 2009 at 6:22pm

There are many different replacers (tofu, banana, apple sauce, flax seeds, and more). The one to use depends on what you are cooking. Check out this site for more information: http://www.examiner.com/examiner/x-20179-Manhattan-Vegan-Examiner~y...

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Permalink Reply by Capri on October 10, 2009 at 3:36pm

I use the commercial powder like this brand: http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97

Also the vegan society has some ideas: http://www.vegansociety.com/food/catering_and_cookery/eggfree.php

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Permalink Reply by Charles Chang on October 10, 2009 at 8:55pm

Try Salba - I use the milled (ground) Salba and mix/beat it up with some water to create the consistency of beaten eggs. A couple teaspoons of Salba mixed with a couple tablespoons of water does the trick for us! Kid tested and approved too - in fact, we switched to vegan pancakes that replaces the egg with Salba and the milk with rice milk and our kids actually prefer it to conventional pancakes! Now, going gluten-free will be another matter...

More info on Salba, including lots of recipes here: www.sourcesalba.com

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Permalink Reply by Mari on October 12, 2009 at 8:58am

I have used tofu, apple sauce, bananas, and the actual egg replacement mixes in the past. Here are some other options, I have not tried yet. Let me know if you try any. :)

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

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