How to replace eggs in cooking and baking - Wholesome Culture - Blog
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Eggs are a key ingredient in many non-vegan recipes for breakfasts, lunches, desserts, and even condiments.

Which is why, if you’re transitioning to a plant-based diet, you may worry about replacing them in your cooking and baking.

Luckily, there are many great plant-based egg substitutes! Let’s see what they are:

  •         Tofu

Tofu is probably one of the most popular egg replacements. If you’re looking to recreate the taste and texture of savory egg dishes (like tofu scramble or vegan quiche!), tofu is perfect for that.

  •        Chickpea flour

Chickpea flour is our go-to egg replacer because it makes things like omelets and frittatas possible on a plant-based diet!  

  •         Corn starch

Want to prepare a thick and creamy plant-based gravy? Use corn starch. It’s a great binding agent!  

Vegan dessert trio from the Wholesome Culture Cookbook
Vegan dessert trio from the Wholesome Culture Cookbook
  •         Applesauce

Applesauce works wonderfully in baked goods. It adds moisture (minus the cholesterol!).

  •         Banana

Mashed bananas are great for adding moisture to baked recipes (plus, they’re so yummy!).

  •         Flax “egg”

Flax “egg” (an egg substitute made up of ground flaxseed and water) is frequently used in baking and making sweet recipes. It has a consistency similar to egg – but doesn’t add much taste (unlike applesauce or bananas).

Here’s how to make a flax egg.

Chickpea Salad Sandwich from the Wholesome Culture Cookbook
Chickpea Salad Sandwich from the Wholesome Culture Cookbook
  •         Chia “egg”

Just like flaxseed, chia seeds are great for replacing eggs in your baking.

Here’s how to make a chia egg.

  •         Dairy-free yogurt

Dairy-free yogurt (coconut, almond, soy, etc.) is an excellent egg alternative for binding, thickening, and adding a creamy texture.

  •         Silken tofu

Silken tofu is perfect for creamy recipes (soups, smoothies, dips, etc.) as well as cakes, muffins, cupcakes.

  •         Aquafaba

Aquafaba Chocolate Mousse from the Wholesome Culture Cookbook
Aquafaba Chocolate Mousse from the Wholesome Culture Cookbook

What’s aquafaba, you’re wondering? It’s the liquid from canned beans (usually chickpea). Once whipped up, it has a similar texture to an egg white – and is ideal for mousses and meringues!

Egg replacer products you can buy

And if you’re looking for egg replacer products, try the Vegan Egg by Follow Your Heart and Ener-G Egg Replacer. Both are widely used by those on a plant-based diet for cooking and baking!

A secret ingredient for an “eggy” taste and smell…

Have you ever heard of Kala Namak? It’s is a Himalayan black salt which is used as a seasoning in many vegan dishes for adding eggy taste and smell. It tastes yummy in dishes like vegan “egg” scramble, and vegan “egg”-fried rice!

 

So, are you ready to get cooking? You’ll find three mouth-wateringly delicious egg alternative breakfast recipes in the Wholesome Culture Cookbook:

Chickpea Omelette from the Wholesome Culture Cookbook
Chickpea Omelette from the Wholesome Culture Cookbook
  •         Tofu Argula Benedict
  •         Curried Tofu Scramble
  •         Chickpea Omelette

Grab your copy now!

And for more plant-based eating tips and advice, check out these posts:

–    How to eat plant-based and get every vitamin and nutrient you need

–    How to eat gluten-free and healthy

–    What to do when beans make you bloated

 

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