Baking Guide For Vegans Pt. 2
Last week, we covered how to replace dairy in every situation. Now, onto those pesky eggs. :)
For a finished dish that is moist, you can easily substitute 1/2 a banana, or 1/4 cup applesauce or canned pumpkin, per egg. This will also lower the required oil in the recipe, if you want to adjust.
Another popular option is ground flax or chia seeds. For flax, you'll need 1 TB flaxseed meal + 2 TBS water, per egg. For chia, it's 1 TB chia + 3 TBS water, for every egg. You can buy these whole or ground in most stores, and they work best for cookies, brownies, and bars.
If soy is an option for you, and you need that spongy "eggy" texture, blend 1/4 cup silken tofu per large egg. For cakes and muffins containing baking powder, you can just add 1 TB vinegar or lemon juice per egg, right at the end of blending all ingredients. To replace 4+ eggs without a vinegar taste, use lemon juice or a neutrally flavored vinegar, like rice vinegar.
Lastly, for scrambled eggs or an egg-based dish, you can use extra firm tofu or chickpea (gram) flour. For the tofu, drain and press well, before seasoning with black pepper to create the egg flavor. Then sauté as usual, with your favorite seasonings and veggies!
To create the egg flavor with gram flour, add water to the flour, until it reaches that thin, scrambled egg batter look. Then, add some oil, and scramble as usual! For puddings or thickening, be sure to lightly toast the flour before using, to remove any raw flavor. This creates a light, buttery flavor. Similarly, Jah Manna Cassava Flour can be used in baking and cooking, adding a light, pleasant flavor.
