One of the more challenging things to do as a vegan is learning what vegan egg substitutes to use in what recipes. My husband tried a number of times one weekend to bake brownies with just oil (yep – just oil) and failed – miserably – as you can guess. This happened because he (we) were not educated in what works when and why. So, I’ve put together an easy to use reference for your baking needs and vegan egg substitutes . (note that each measurement = 1 egg)
VEGAN EGG SUBSTITUTES WITH 1 BANANAS
The trick to this is using over ripe bananas ( 1 for every egg needed) and mashing it up to a nice creamy consistency.
VEGAN EGG SUBSTITUTES WITH 1/4 CUP SILKEN TOFU
The cool and neat thing about tofu used as a vegan egg substitute is that it adds zero flavor to the baked goods, unlike bananas. It also creates a thicker and more dense treat. Similar to bananas, you’ll want to mash this up to a creamy consistency.
VEGAN EGG SUBSTITUTES WITH 1 TABLESPOON FLAX SEED AND 3 TABLE SPOONS OF WATER
With this mixture, you’re sure to get some pretty good results. You do have to be patient though and let the mixture sit for 10 minutes so that it gets it’s egg like texture. Here’s a short tutorial on how to make a flax egg from Dana at minimalist baker.
VEGAN EGG SUBSTITUTES WITH 1 TABLESPOON CORN STARCH AND 3 TABLE SPOONS OF WATER
When you’ve completely run out of other options, you’ll be happy to know that this mixture is available. It provides all the same benefits and has no real flavor, it’s just less consistent.
VEGAN EGG SUBSTITUTES WITH 1/4 CUP OF VEGAN TOGURT
This is a tough one for me to even recommend because vegan yogurt is typically available at specialty stores and if you’re lucky, in a standard grocery store. Even so, it does make a good substitute for most breads if you get plain flavors. If you do get a flavored yogurt, you’ll likely taste that in the bread.