Plant-based Egg Alternatives

So many recipes out there can easily be veganised with just a few simple ingredient swaps! Veganising recipes is something I really love doing because it opens up whole new doors, makes cooking more interesting and means you can still enjoy your old favourites!

One of those ingredients that is commonly found in many recipes are eggs. Eggs have quite a few different roles, depending on which recipes they are used in. They act to make things like cakes, loaves and breads rise, they act as a binder in veggie patties and pasta doughs, they provide a glaze for breads and pastries, and more.

The good news is, they can easily be exchanged for a plant based substitution. In fact, there are so many different vegan replacements for eggs, you might have trouble deciding on which you'll choose to use! Different ones have different strengths and properties, so are best used for different recipes. I'll do my best to explain each one, but I recommend you try a few different ones and play a game of trial and error to find which replacement works best for your chosen recipe! Some recipes may also work fine if you just leave out the egg. I have found this to be the case in things like pancakes, many veggie patty recipes and potato gnocchi. 

The measurements below are each equivalent to one egg.

1. 1 tbsp flax meal OR 1 tbsp chia seeds + 3 tbsp water - This one works best for baking, pancakes or holding things, such as veggie patties, together. Allow the mix to form an egg-like gel by setting aside for 10-15 minutes.

2. 1 tbsp psyllium husk + 3 tbsp water - Very similar to the flax egg, this also works great for baking, pancakes or holding things, such as veggie patties, together. Again allowing the mix to form an egg-like gel by setting aside for 10 minutes. Both the psyllium egg and the flax/chia egg are very versatile since they lend no flavour!

3. 1/4 cup apple sauce - A great egg alternative also in baked goods like muffins, slices, cakes and cookies, as well as in pancake mixtures. This one also adds some natural sweetness!

4. 1/4 cup pureed silken tofu (or vegan yoghurt) - This creamy egg alternative is great for cakes and muffins, especially the that call for beaten egg whites, as well as vegan cheesecakes. You can also use it to make vegan mayo.

5. 1/4 cup pumpkin, sweet potato or bean/chickpea puree - Perfect for baked goods, and can also be used for savoury baking, such as savoury muffins and breads. Also great for pancakes and brownies.

6. 1/2 mashed banana - Similar to apple sauce, works best for baking sweet things like muffins, slices, cakes and cookies, as well as in pancakes. Keep in mind that banana is rather sweet, so you might like to reduce the quantity of other sweeteners slightly!

7. Vegan egg replacer (e.g. Ener-G or Orgran) - These store bought egg replacers generally are made from a mix of ingredients such as potato starch, chickpea flour etc and have a variety of uses from baking and ;pancakes, to omelettes and scrambles. Read the packet for instructions and how to use, and watch out because some tend to be quite salty and won't work for baking cakes (unless you like a salty-sweet cake!)

.8. 1 tbsp chickpea flour + 3 tbsp water - Works best in veggie patties or falafel to hold them together, and can also be used to make really good omelettes. Check out my vegan omelette recipe here.

9. 3 tbsp aquafaba - This is the liquid found in a can of chickpeas. It contains proteins from the chickpeas that give it qualities that are very similar to egg white. It can be used in baking, as an 'egg wash', or whipped to make meringues or mousse. It's also what I use as an egg replacement when making homemade pasta. It's kind of like magic!

10. Tofu - Crumbled tofu is perfect for making tofu scramble to replace scrambled eggs. You can use the soft or firm tofu depending on what texture you like your scramble to be. Keep an eye out for my favourite recipe, coming soon! You can also use tofu to make 'mayo' or 'egg salad' sandwiches.

BONUS TIP: To get that typical 'eggy' taste when you're making a tofu scramble or omelette, add a pinch of Kala Namak or black salt! This contains sulfur and gives a real authentic egg taste and smell. Just make sure you add it after cooking, because it loses it's flavour with heat! I hope this post was helpful in showing you just how easy it is to replace eggs in almost any dish and gives you some more skills in veganising your favourite recipes! xx