Meatless Mondays- Vegan Egg Substitutes

Eggs are an integral ingredient in baking but if you’re vegan or allergic, there are excellent egg substitutes available.

Eggs take on three roles when baking: Moisture, rise/leavening, and binding. Most egg replacers add moisture and binding, but you’ll need a separate leavening agent like baking powder. Stick to substituting in recipes that call for three eggs or less. More than that, you’ll find that you compromise the integrity of the original recipe.

The best egg substitutes

IMAGE_REPLACE_KEY_143_0_c513ba

1. Aquafaba

The liquid from a can of chickpeas that you pour down the sink is vegan baking gold. A can of chickpeas contains ¾ cup aquafaba. Especially good for cakes and meringues.

How to make it: Use 3T of liquid drained from a can of chickpeas per egg. Stir in a ¼ tsp baking powder. Reduce the liquid down over medium-high heat to about ½ cup volume.

IMAGE_REPLACE_KEY_143_1_148df3

2. Flaxseed or chia seed

Mixing ground flaxseed or chia seed with water creates this gloopy, gel-like mixture that binds the batter. It has an egg-white-like texture. Flax and chia “eggs,” as they’re called, can be used interchangeably

How I eat this? Maybe, just to try it out and see if I like it; I highly doubt it will taste as good as eggs. Since I'm not vegan or allergic to eggs, I have never tried vegan alternatives for eggs but I'm open to try new things.