3 Best Egg Subsitutes for Vegan Recipes
There are many different kind of egg substitutes, including several commercial products sold in stores. I prefer to make my own so I know what is in them. Basically you want to use the replacement that will work best for your recipe type.
Tofu is good for recipes that call for a lot of eggs. You will want to use silken tofu for things like puddings and brownies. Use with a little water and blend in a blender until creamy smooth, no chunks. Medium or Hard tufu can be used in salads and to replace scrambled eggs. Here is a great vegan scrambled tofu recipe. Here is a good example of how to make tofu for salads.
2. Ground Flax Seed and Water
If you mix ground flax seed (the powder, not whole flax seeds) and water in a 3 parts water to 1 part flax seeds ratio you will get perfect ‘eggs' for everything from brownies to pancakes, cakes and breads. Any recipe where the egg is meant mostly to bind ingredients together, then this is my favorite for those kinds of recipes. Just mix the water and flax seed powder together and let it sit a few minutes until it forms an egg like consistency. 1 tablespoon of flax seed powder and 3 tablespoons of water equals about 1 egg.
3. Pureed Banana
You can use pureed banana in any recipe where a slight banana flavor won't disturb the taste. If you are making a chocolate flavored brownies it will work. And it's great for breads and pancakes. In those recipes the slight banana flavor actually adds to the taste of the recipe so it's perfect! 1/2 pureed banana equals about 1 egg.
Photo Courtesy Mark Probst
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