For vegan chefs and bakers, replacing eggs is probably the biggest challenge of all. It’s tricky to get that right combination of texture and volume while also finding something that will behave in a similar way when it interacts with the other ingredients. When it comes down to it, there are no perfect vegan substitutions for eggs, but here are a few that get the job done:
Egg substitutions don’t get much simpler than applesauce. About 3-4 tablespoons will replace one egg in your baked goods. Just remember that applesauce does have a sweetness to it and acidity that isn’t present in regular eggs, so you may have to adjust other parts of the recipe you’re using to account for this.
Great for making fall desserts, bananas are a staple ingredient substitution for any vegan baker. The ratio is basically 1 banana to 1 egg. The fibrous nature of bananas makes them great binding agents for your baked goods, but the texture might be a little thicker than you’re expecting. If you’re having trouble getting the bananas to break up entirely when you mix them into your ingredients, consider mashing them up thoroughly before adding them to the rest of your ingredients.
If you’ve ever made a dump cake, you’re probably aware that purees and pie fillings make great replacements for eggs and other binding agents. Plus, it’s a great way to improvise with your recipes, adding in new flavors and making truly unique recipes.
Tofu is probably the closest thing you will find to an all-encompassing egg replacer. The other alternatives have pretty limited uses — applesauce and “flegg” for instance can really only be used as egg replacements in baking. But with the right kinf of seasoning and spices and with a close eye on the cooking, you can actually use silken tofu to create a vegan version of scrambled eggs!
Commercial egg replacers have been available for decades, but recently more brands have started making their way to the shelves of your local grocery store. These egg replacers usually come in powder form and turn sticky and thick when mixed with water.
Chickpea brine, also known as aquafaba, might sound like an odd way to replace an egg, but stay with us. The composition of aquafaba makes a very convincing replacement both in terms of flavor and texture. Plus, it’s very budget-friendly! You can even use aquafaba to make vegan meringue!
Water and Chia/Flax Seeds (Flegg)
If you’ve spent a lot of time trying your hand at vegan baking, you’re probably familiar with the odd, gooey mixture of water and chia or flax seeds, often called “flegg” (a combination of flax and egg). Here’s how to make it:
- In a small bowl or container, mix together 3 tbsp water and 1 tbsp chia seeds or flax seeds.
Note: If you’re using chia seeds, you might need to blend the mixture to avoid getting large clumps of seeds in your baked goods.
- Mix the ingredients thoroughly.
- Place the container in the refrigerator for about 15 minutes or until the mixture is thick and egg-like.
- Add the mixture to your other ingredients, just like you would a normal egg.
Don’t believe us about the chia seeds making your mixtures thicker? Check out this recipe for Lemon Meringue Chia Pudding and see for yourself: