I’ve written about the inherent cruelty of the egg industry and why vegans don’t eat eggs. When I nix one item, I like to offer a vegan substitute, so let’s look at other ingredients that you can use instead of eggs.
Baking: To get baked goods to stick together, use applesauce, flax seeds, or a banana. Applesauce is sweet and keeps foods moist. Use 1/4 cup instead of one egg. Bananas hold baked goods together and add sweetness too. Use one small banana instead of an egg. Flax seeds will bind without the added flavor of apple or banana. Mix one tablespoon of ground flax seeds with three tablespoons of warm water and stir until it gets thick and sticky.
Ener-G Egg Replacer is a powdered product (of potato starch, tapioca and other ingredients) that has leavening properties and is a great egg alternative. 1-1/2 teaspoons of egg replacer and 2 tablespoons of water mixed together is the perfect amount to replace one egg.
Using vegan recipes will help you get the right substitutions and ratios, but after you get the hang of it, you can veganize almost any recipe. Use the ideas on this page from PETA for more substitutes.
Cooking: If you crave scrambled eggs, you can crumble firm tofu into a pan with onion, mushrooms, peppers, or whatever else you’d like. Add the tofu after all the other ingredients are cooked. It doesn’t need to be heated up for long. It’s ready to eat and just needs warming up really.
Tofu is bland, which means you can add your own flavor and color with turmeric, soy sauce and a touch of kala namak (Indian salt that adds an eggy flavor). Add a little Daiya vegan cheese, and you’ll never miss a traditional scramble.
I recently made a grits casserole using tofu instead of eggs and it was great! You can use tofu to make egg salad too.
I made a mock tuna salad using garbanzo beans. It was more like an egg salad. I wasn’t going to fool anyone (it didn’t completely mimic eggs), but it was a very satisfying meal. Veganaise or Nayonaise are great mayo substitutes–for salads or on sandwiches.
I have yet to make vegan French toast, but I’ve ordered it in restaurants and I know if can be made with a batter of non-dairy milk, flour, cinnamon and sugar.
The heavenly potatoes I make are a delicious devilled egg substitute. If you’re really ambitious, try this version of deviled eggs.
A new product called the Vegg is on the market now. When I try it, I’ll review it here. It’s used to make vegan cakes, custard, French toast and Hollandaise sauce (and more).
- The Vegan Society has an article on what to use instead of eggs, and links to egg-free recipes.
- Earth Balance has tips on eggless cooking.
- Love to Know has resources on options for cooking without eggs.
- Vegan Nutritionista has a lot of info on egg alternatives too.
Is there anything egg-related you’re craving? Do you have other egg replacement ideas?