Replacing eggs for yummy vegan baking
by wildlyfree
My favourite egg replacer for baking is flaxseed (aka linseed):
Instead of an egg:
- 1 tablespoon ground flaxseed
- 3 tablespoons water/liquid
- Stir together until thick and gelatinous; alternatively, you can zap the mix in a microwave for 10 seconds, then stir, repeating these steps until it goes somewhat gloopy.
Bananas are excellent for muffins; unless you don’t like the taste of them.
I like to combine a few different egg replacers to get a better result. I don’t like to use commercial egg replacers (the powders you can buy from health food shops; they’re easy and they work but sometimes you can taste them). You can use a bit of baking powder or baking soda, but not too much extra otherwise you’ll be able to taste it.
Oh, and pancakes don’t need egg replacer (or eggs!)
If you’re making scrambled tofu, you can add himalayan salt, which has sulphur in it and therefore is a bit eggy. (It’s too eggy for me, plus I’m working on cutting out soya).
My favourite source for egg-replacer info is The Post Punk Kitchen.
The Vegan Society has helpful tips on replacing eggs too. It starts with vegan agitprop, but then has helpful stuff about what to use depending on what function eggs would be fulfilling, plus some recipes.
Bits of extra info (although lots of crossover too):
WikiHow
Peta
Experimenting is your friend!
Ooh, and a bonus recipe for vegan eggnog! It’s soya-free and gluten-free. You can easily make it nut-free by using rice milk, hemp milk or some other non-dairy milk instead of almond milk. :) I would make it alcohol-free too, by adding extra milk instead of rum.
NOM!
