Vegan Egg Replacements

VEGAN EGG REPLACEMENTS

TO ADD MOISTURE

Applesauce: 1/4 cup applesauce + 1/2 teaspoon baking powder = 1 egg (can also replace butter, oil) (moist/heavy cookies, brownies, cakes, muffins)
Bananas: One small mashed banana = 1 egg (moist/heavy brownies, muffins, cakes; adjust sweetening in recipe)
Canned Pumpkin: 1/4 cup = 1 egg (moist/heavy cakes, muffins, cupcakes, bread)
Tomato Paste: 1/4 cup = 1 egg (vegan meatloaf, burgers, meatballs)

TO BIND

Agar: 1 tablespoon agar + 4 tablespoons water = 1 egg
*Chia Seeds
: 1 tablespoon chia seeds + 3 tablespoons water = 1 egg (muffins, quick breads)
*Flaxseed
:  1 tablespoon flaxseed + 3 tablespoons water = 1 egg (grainy/nutty waffles, pancakes, breads, bran muffins, bran quick breads,, oatmeal cookies)
Instant Mashed Potatoes: 2 tablespoons = 1 egg (dense recipes)
Potato Starch: 2 tablespoons = 1 egg (sauces)
Sweet Potatoes: 2 mashed tablespoons = 1 egg (savory recipes like meatloaf)

LEAVENING AGENTS

1/2 Can Diet Soda = 1 egg (cakes)
Baking Soda and Vinegar: 1 teaspoon baking soda + 1 tablespoon white vinegar = 1 egg (fluffy cakes, cupcakes, quick breads)
Bob’s Red Mill Egg Replacer: use the ratios on the box (baked goods, cookies, especially)
Ener-G Egg Replacer
: use the ratios on the box (baked goods, cookies, especially)
The Neat Egg: use the ratios on the box (baked goods, cookies, especially)
VeganEgg: use the ratios on the box (baked goods, cookies, especially)

FOR CREAMY TEXTURE

Silken Tofu: 1/4 cup, whipped = 1 egg (Rich, dense, moist cakes, breads, chocolate chip cookies, and brownies)

EGG WHITES

Meringue: 1 part canned garbanzo or cannellini bean juice to 1-1/3 parts sugar (whip with mixer)
Egg White Replacement: 2 tablespoons canned garbanzo or cannellini bean juice = 1 egg white

EGG YOLKS

Soy Lecithin: 1 tablespoon = 1 egg yolk

EGG WASH GLAZE

Oils & Nut Milks: Oil, nondairy milk, nondairy butter

 

*To make a flax or chia egg: Freshly ground seeds work best, over the store-bought milled variety. For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.

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