Vegan egg substitutes include commercial products, regular food items, and combinations of ingredients. The best substitute depends on the recipe, but options include tofu, bananas, and flaxseed meal. Choosing a substitute that matches the texture, function, and flavor of eggs is important.
The various vegan egg substitutes consist of commercial egg substitute products, regular food items, and combinations of everyday ingredients. As is the case with nearly all types of vegan food substitutes, the best egg substitute depends on the specific recipe. Generally, the recipe specifies which egg substitute to use, but when this information is not available, vegans can follow a few tips to help them choose the best alternative for the recipe.
Some food companies specialize in products that serve as vegan and vegetarian substitutes for meat, dairy, and other animal-based foods. Typically, grocers who carry commercial vegan substitutes for eggs stock them in dairies or produce sections. Since many grocery stores only sell the most in-demand items, however, it’s not always easy for all vegans to find commercial egg substitutes.
Typically, the type of egg substitute a person uses depends on the recipe. For example, tofu is a popular egg substitute in recipes that call for a lot of eggs, such as an egg salad, custard, or breakfast dishes that call for scrambled eggs. Bananas and applesauce, on the other hand, work best for desserts and baked goods. Depending on the dessert, however, some recipes call for vegan baking substitutes such as soy milk, apricot or pumpkin puree, or silken tofu. Other types of vegan egg substitutes include mashed potatoes, prune purees, pumpkin, and canned pumpkin.
Some vegan egg substitutes are blends of other common vegan cooking ingredients. Some types of savory dishes, such as loaves and casseroles, might allow for a combination of margarine and water, or just breadcrumbs or oats. Depending on the recipe, other common ingredient combinations that can serve as vegan egg substitutes include flaxseed meal and water, yeast and water, yeast and soy yogurt, soy flour and water, and oil, yeast and water.
Vegan cookbooks, websites, and other recipe resources provide information on the vegan food substitutes required for each recipe, but unfortunately, these resources are not always readily available. In such situations, the vegan can use a few tips to determine the best egg substitutes. These tips include choosing an egg substitute that matches the texture, texture, and function that regular eggs would produce in the recipe, as well as ensuring that the substitute’s flavor works with the intended taste of the final product. That’s why, for example, tofu chunks work well for egg salads but not muffins or cakes. At the same time, applesauce can replace eggs in pancakes but it cannot replace scrambled eggs in a breakfast dish.
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