Vegan Egg Replacements, They’re No Yolk

So you have made an effort to reduce your intake of animal products-- now what? Are you going to give up your favourite treats? Fluffy pastries? French toast? HECK NO! 

The science of vegan baking has come exceptionally far in the last decade. Vegan egg replacements are no longer limited to powered replacers made up of chemical leavener and starch. The options now are endless, allowing you to easily veganise your favourite foods without a chemistry degree. All you need is a basic understanding of the role fundamental ingredients play in a recipe or… this article. The role an egg plays in each recipe can vary significantly. Accordingly, there is no one size fits all egg replacer. First, you must determine the role of the egg, be it to provide structure, deliver rise and lift, work as an emulsifier, create tenderness, increase shelf life, or add moisture and colour. Only after we know its purpose can we determine how best to replace it. 

Why do we care so much about finding the best replacement? Because at LTF we believe that you do not need to compromise on taste to reduce your waste. 

LETS CRACK INTO IT!

Plant Based Egg Replacements

  • Flax egg—1 tablespoon ground flax meal + 2.5 tablespoons water. Combine and allow to thicken for 10 minutes before adding.
    • Purpose: moisture, increases shelf life, but also adds density 
  • Chia egg—1 tablespoon ground chia seeds + 2.5 tablespoons water. Combine and allow to thicken for 10 minutes before adding.
    • Purpose: moisture, increases shelf life, but also adds density --can result in gooeyness and an under-baked texture 
  • Fruit puree- unsweetened applesauce, mashed banana, pumpkin puree or mashed avocado  
    • Purpose: add moisture, a bit of binding power, density, shelf-life, and taste 
  • Aquafaba- liquid contained in canned chickpeas-- it can whisk into fluffy texture similar to egg whites. For 1 egg, you’ll need 3 tablespoons aquafaba.
    • Purpose: moisture and leavening 
  • Vinegar
    • Purpose: adds texture, shelf-life, and lift
  • Silken tofu- soft tofu, blended until smooth prior to use
  • Powdered egg replacer- ¼ teaspoon baking powder + 1 tbsp tapioca flour
    • Purpose: leavening and binding power, which results in a cakey-ness


What to use

Food Type

Purpose of Egg

Best Replacement Options

Cookies

Moisture and rigidity

  • Flax Egg;
  • Chia Egg;
  • ¼ cup fruit puree + ½ tsp baking power; or
  • 3 tbsp whisked aquafaba.

Cakes

Binding, leavening and moisture

  • 2 tsp baking power+2 tbsp water+ 1tbsp oil;
  • ¼ cup club soda;
  • 1 tbsp vinegar+ 1 tsp baking soda;
  • ¼ cup plant yogurt+½ tsp baking powder; or
  • ¼ cup silken tofu+ ½ tsp baking powder.   

Brownies

Binding and leavening 

  • ¼ cup fruit puree+ ½ tsp baking powder;
  • ¼ cup silken tofu+ ½ tsp baking powder;
  • Flax egg; or
  • Chia egg.

Muffins

Structure, volume and body

  • ¼ cup fruit puree + ½ tsp baking powder; or
  • 2 tsp baking powder+ 2 tbsp water + 1 tbsp oil.

Breads

Binding, moisture and emulsification

  • 1 tbsp vinegar+ 1 tsp baking soda;
  • Flax egg;
  • Chia egg; or
  • ¼ cup fruit puree+½ tsp baking powder.

Breading

Glue to hold breading agent

  • Plant milk

Pancakes

Binding, moisture and stabilization of air bubbles

  • ¼ cup fruit puree

Meringue

Increase volume and provide structure

  • 3 tbsp aquafaba+⅛ tsp cream of tartar