Vegan Egg Replacer Substitute Recipes
VEGAN EGG REPLACER / SUBSTITUTE
I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.
Provided by Vino Girl
Categories Low Protein
Time 5m
Yield 1 "egg", 1 serving(s)
Number Of Ingredients 4
Steps:
- Whisk ingredients together until foamy.
- One batch = Equivalent of one egg.
Nutrition Facts : Calories 59.2, Fat 0.1, Sodium 993.5, Carbohydrate 13, Fiber 0.4, Protein 1.6
FLAX VEGAN EGG SUBSTITUTE
This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)
Provided by Roosie
Categories Vegan
Time 20m
Yield 2 tablespoons
Number Of Ingredients 2
Steps:
- Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
- Let cool before using in a recipe.** (About 10 minutes).
- This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
- Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.
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- Flax Egg. Tried and true, the flax egg is one of the best vegan egg replacers out there. Flax seeds contain healthy Omega-3 fatty acids that we all could use a little more of in our diets.
- Chia Egg. Another Omega-3 boosting vegan egg replacer is the chia egg. The chia egg binds together to form an even more viscous and gooey mixture than its flax cousin mentioned above.
- Vegan Egg Replacer. Vegan egg replacers have hit the market by storm. Consumers are looking for healthier and more ethical solutions, and several companies have stepped up to the challenge.
- Vegan Egg Yolk. Different than the vegan egg replacers above, Vegg Vegan Egg Yolk is only a replacement for the yolk. Made from starches, salt, and algal flour, this gluten-free mixture is best for binding purposes only.
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