Egg replacements
If you are looking to take eggs off the menu, you will love how easy it is to substitute eggs in baked goods and patties, and you will also learn about the vegan version of omelets and scrambled eggs.
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 have the same amount of protein as one egg but without cholesterol and saturated fat.
When looking for egg alternatives in recipes, the substitute has to be adapted to the recipe type, the flavors of the other ingredients, and to the particular role the egg has 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, especially in recipes that contain flour (which gets sticky when mixed with water). Eggs are sometimes used on baked goods to create a glossy layer on top, and can easily be replaced with oil or unsweetened soy milk (in savory pastries), or water mixed with sugar (in sweet pastries).
In recipes containing more than one egg, it is recommended to use a plant-based alternative for each egg. Here are some suggestions for replacing eggs with other ingredients, according to the recipe types.
These instructions may sound complicated at first, but in practice, it’s really simple. 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 mashed in a food processor
¼ cup of applesauce or other fruit pureé
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
When looking for egg substitutes, look for vegan breakfasts or dinners which are quick and high in protein. You can definitely make an omelet, scramble, or Shakshuka without using any eggs. Some recipes replace the egg with tofu, chickpea, or lentil flour, which can be obtained in natural or Asian stores.
Recommended Recipes:
Chickpea flour omelet
Tofu Shakshuka
Vegan Banana Pancakes
Pro tip: Indian salt, also known as Kala Namak is a great way to add the sulfurous egg taste to any savory dish – sprinkle some on your plant-based omelet or shakshuka for a delicious addition. You can find it in Indian or organic stores.
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