If you are looking to take eggs off the menu, you will love how easy it is to substitute eggs in vegetarian dishes with baked goods and patties, and get to know the vegan version of the omelette.
Egg substitutes for: pastries and patties | Cakes and Cookies | Breakfast and dinner
Nutritionally, no egg replacement is required. They are mainly used as a source of protein, which can be obtained from a variety of vegan foods. Half a cup of cooked legumes or two tablespoons of soybeans has the same amount of protein as one egg, without the cholesterol and fat.
When looking for egg substitutes in recipes, the substitute must be adapted to the recipe type, the flavors of the other ingredients, and to the particular role the egg plays – in terms of shape, texture and taste.
Often the role of eggs in baked goods and patties is to keep the parts of the mixture together. When it comes to recipes containing one egg, it can sometimes be replaced by adding two tablespoons of liquid without breaking apart the pastry or patty – especially in recipes containing some flour (flour and water create a sticky effect). Eggs are sometimes applied to baked goods to create a glossy layer or paste of sesame seeds, and can easily be replaced by an oil paste (in savory pastries) or sugar (in sweet).
In recipes containing more than one egg, it is recommended to convert the eggs into a plant based equivalent. Here are some suggestions for replacing eggs with other ingredients, according to the recipe types.
These instructions may sound complicated to you, but in practice it’s really simple when you get the idea. It is also always advisable to start with the basics and look for recipes for pastries, patties and cakes that someone has already designed for you without the use of eggs.
Mixtures suitable for pastries and patties:
2-3 tablespoons of beans or other beans, cooked and well mixed with a little water
2-3 tablespoons cooked mashed potatoes, mixed with a little water
2-3 tablespoons of crushed tofu, mixed with a little water
2-3 tablespoons of potato flour mixed with a little water
2-3 tablespoons of chickpea or lentil flour
2-3 tablespoons of peanut butter or raw tahini, mixed with a little water (suitable for halva or peanut cookies)
Mixtures suitable for cakes and cookies:
Half a banana crushed in a food processor
¼ cup of apple or other fruit paste
Mixtures suitable for both savory and sweet recipes (due to their neutral flavor):
2 tablespoons flour and 1 tablespoon oil
½ teaspoon baking powder and 2 tablespoons water
2-3 tablespoons of cornstarch, mixed with a little water
2 tablespoons of ground flax mixed with a little water
Omelette, shakshuka, scramble: the vegan version of egg substitutes
When looking for egg substitutes, look for vegan breakfasts or dinners, which are fast and high in protein. You can definitely make an omelette, scramble, or Shakshuka – without eggs. Some recipes replace the egg with tofu, and in others, with chickpea or lentil flour, which can be obtained in natural or Asian stores.
Chickpea flour omelette
Vegan Banana Pancakes
Anyone interested in egg taste can try to spice the omelette or Shakshuka with black Indian salt – Kala-Namak, which has a sulfur aroma that adds to the taste of an egg. Available in Indian or organic stores.
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