Egg Substitutes

Here’s a HUGE list of vegan egg alternatives for those who are transitioning to a healthy, plant-based diet.

I sometimes use EnerG Egg Replacer or smushed bananas in lieu of eggs when I cook and everything always turns out just fine. Some folks use the new VeganEgg by Follow Your Heart for making french toast. Sometimes I don’t even use an replacer at all; I just leave the eggs out, using a bit more of whatever liquid is in the recipe. For example, when I make my yummy vegan french crêpes, I just use a tiny bit more almond milk, and they come out perfectly. Or I’ll use a little aquafaba too, if I have it handy. I don’t use an egg replacer when I make my scrumptious pancakes either!

If you do need a replacement though, check out the list below. SO many options! You’ll probably need to experiment a bit when you first start cooking without eggs, but you’ll get the hang of it pretty quickly! And the chickens of the world thank you very VERY much!

Vegan Egg Follow Your Heart

Here are a few more replacement ideas:

Alternative replacements (quantity per egg substituted for):

Baking Powder & Baking Soda:
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil
(use: leavening)

 

1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar. (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)

Flour:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon
baking powder (use: leavening)

Fruit:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)

Nuts & Seeds:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes)
(use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water
(let stand 10 minutes; use: leavening)
1 egg – 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 mintues; use: binding and moisture)

Soy:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder. (use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture)

Starch:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
+ pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)


Other:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)

Egg White Substitutions

1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)

Or there’s always Aquafaba! Just blend up the brine from a can of chickpeas.  That’s the water that’s in the can! Just whip 10-15 minutes (and give your blender a rest now and then if you think it will overheat.) Be prepared to be AMAZED.

Egg Yolk Substitutions

1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)

***And here’s one more, for those of you who love chia seeds like ME! You can use 1 tbsp. of ground chia seeds + 3 tbsp. water to replace 1 egg as a binder in recipes!***


Here’s a nifty poster illustrating egg substitutes!

Jackie Day is the author of The Vegan Way: 21 Days to a Happier, Healthier Plant-Based Lifestyle That Will Transform Your Home, Your Diet, and You ~ St. Martin’s Press / Macmillan. “Writing in a playful and upbeat fashion, Day guides her readers through a day-by-day approach to living vegan… For those interested in becoming acquainted with “the vegan way,” this book marvelously succeeds.” – Publisher’s Weekly         [The Vegan Way will launch on October 25th, 2016!]

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