If you want to replace eggs for vegan cooking and baking, you don’t need to get any special ingredients from the health food store. Many common foods and food ingredients make excellent vegan egg replacements. Learn about the best egg replacements for vegans here in this post.
Maybe you are a vegan yourself or happen to have a vegan friend that you want to surprise with a nice birthday cake or a batch of cookies. Or maybe you simply ran out of eggs while cooking and the store is already closed. No matter what, there can be several reasons why you would want to replace eggs in a recipe.
Replacing eggs is simple and you can do this with many common foods and ingredients. But before you choose what egg replacement would be best, think about the purpose of eggs for your recipe. Some recipes want eggs for holding ingredients together. Others may call for eggs for thickening (like for custards) while another recipe may need eggs for colouring or for flavour. Based on this you can decide what egg substitute would be best.
Bananas make good egg replacers because they contain lots of starches and sugars. They won’t bind as much as some other egg replacements like flax seeds but they are still better for this than some others like yogurt. The only thing that you need to think about when you use bananas is their taste. They go well with breads, vegan cookies or cakes but there may be dishes where you probably wouldn’t care much about giving them a banana note.
Vegan Yogurt is similar in texture like dairy yogurt. They are made from soy, rice or nuts and they are often fermented with the same beneficial yogurt cultures. Some of them can contain additional starches or other ingredients. What you need to know when you use vegan yogurt to replace eggs is that it doesn’t really bind ingredients so it won’t make things chewy as if you were to use eggs. But then yogurt can be just right if you make cakes, pancakes or waffles, basically any recipe where this won’t matter much.
The good thing about flax seeds is that they have a thick texture that comes very close to eggs. They are also healthy and their nutty taste goes well with many recipes. For even better binding it is recommended that you get whole seeds and grind them as needed. Because of their thick texture and great ability to bind, flax is a good choice for recipes like muffins, sturdy cookies, pancakes or breads where you want the density from eggs. To replace one egg, grind 1 tablespoon of flax seeds in a grinder and stir-in 3 tablespoons of water. Have the mix sit for 30mins and add a pinch of baking powder right before use for best results.
Some folks that have used flax seeds as replacements have now discovered chickpea flour and consider it even better. You can get chickpea flour in well-sorted health food stores or at the ethnic grocer, but if you can’t find it you can also make your own with whole, dry chickpeas and a grain mill. You will be surprised how chickpea flour isn’t just easy to use (add ¼ cup of chickpea flour and then increase the liquid for the recipe by ¼ cup), but that it can replace eggs also for recipes that heavily rely on them, like for cakes where the topping is often made from eggs only. The chickpea flour doesn’t just have a perfect texture, it also gives your foods a yellow colour.
To replace eggs with chia seeds you use them like you do with flax seeds. Grind up 1 tablespoon of chia seeds and then add 3 tablespoons of water. Let them sit for a while and add a pinch of baking powder right before you use them. What makes chia seeds a very good egg replacement is that they bind even better and that they thicken more compared to flax. This makes them great for baking breads, muffins, brownies or cookies. You can also store them a bit longer than flax seeds although it’s best when you always grind them fresh.
The Ener-G Egg Replacer is a commercial egg replacer that doesn’t contain gluten, wheat, dairy, soy or nuts and this makes it a good choice for vegans. It is easy to use because all that it needs is that you add some water. One benefit of the Ener-G Egg Replacer is that it has almost no flavour. This makes it ideal for all kinds of recipes where you don’t want to add an unwanted flavour note. The Ener-G Egg Replacer comes pretty close to the real thing which can make it a good choice for baking and many other recipes. The difference is that it isn’t as rich as eggs. This makes it a good egg replacer for low-fat cooking, vegans and for those with food allergies.
Using silken tofu as an egg replacement has two advantages: It doesn’t have a strong flavour so it goes well with many types of dishes. It has a decent binding ability and does a pretty good job especially for quick breads, cakes and brownies. You can simply replace one 1 egg with ¼ cup of pureed silken tofu.
Using baking soda and vinegar as an egg replacement works well as long as you don’t require an egg substitute for binding. Baking soda and vinegar expands during baking so you can use it if you want to make fluffy baked goods like cakes. To replace one egg, mix one teaspoon of baking soda with 1 tablespoon of white vinegar or apple cider vinegar.
The water that you’d normally toss from a can a chickpeas has a similar consistency compared to egg whites. It makes a good egg replacement that’ll work for many types of baked goods like muffins, cakes or cookies. Compared to flax seeds or bananas, the chickpea water can make for an even lighter and fluffier texture. While it may seem awkward at first to add bean water to your recipes, it has an almost neutral flavour which means that your baked goods won’t taste like beans!
Many fruits and veggies make good egg replacements. The only disadvantage can be that you possibly don’t want fruity flavour in some types of recipes. It may require some experimenting (and tasting) what fruits and vegetables would be best with what recipe. Try those fruits without a strong flavour for cakes, brownies, muffins and other sweet baked goods. For breads, vegetables can be better. To replace one egg you can use half a banana or ¼ cup of mashed sweet potatoes, canned quash or pumpkins. You can also combine fruits and vegetables to find the right texture and taste for your recipe.