in a vegan diet, what do you use for a substitute for eggs in cooking/baking?

Answer 1

Um, egg beaters are basically egg whites and they are a no-no for vegans.

There is a powdered egg substitute by a brand called Ener-G, it's gluten free, wheat free and it basically does what eggs do in baking such as binding. It is completely free of animal product. Only use in baking however, it tastes horrible in anything else. You can find it in the natural section of grocery stores, or in the asian aisle. Hope this helps!

Answer 2

Each egg is about 1/4 cup of liquid. You can use that much silken tofu (pureed with other liquid ingredients). Flaxseeds ground up in water until slimey, use a blender. (1/2 cup water with 2 tablespoons flax seeds = 2 eggs). I found it easier to search the web for recipes that don't use eggs in the first place. www.vegweb.com. There is also an egg replacer powder made from vegetable starches. I think the company is Ener-G. Check for it at www.veganessentials.com. It's $6/box but one box lasts a long time (unless you are a bake-o-holic.) If you want scrambled eggs for breakfast you need to use tofu. The other stuff won't work. Best of luck.

Answer 3

I find baking difficult without eggs as things don't seem to rise. However I have found a few things that don't need eggs and are liked by non-vegetarians as well. I have some listed on my vegan recipe site and I have a fruit cake recipe that I will put up later for you.
The URL for the baking section is www.recipesforvegans.co.uk/baking

Hope this helps
Michelle

Answer 4

Egg beaters are definitely not vegan. They sill contain egg whites.

For baking, some vegans substitute mashed banana or applesauce in the recipe. You can also use ground flax seed soaked in water

I like to use the Ener-G egg replacer. It works great in cookies and pancakes. If you can't find it at a health food store you can buy it on-line here:

http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8

Answer 5

Ener-G works ok but since it only handles the aeration function of eggs you'll find that cakes etc are *very* delicate (i.e. crumbly). Per egg called for use twice the Ener-G called for along with 1/2tsp Xanthan gum and you'll get much better results. This also works for things like eggless mayo. In cakes you can also try "flax eggs" made by soaking flax seed in water until it gets thick. I don't like the taste or texture the seeds add; plus since it's *very* high in fiber you get a laxitive effect. For things where egg is a major ingredient (like scrambled eggs) use tofu. If you have questions about replacing egg in a particular area you can email me or add details to your question.

Answer 6

You can use 1 Tbs ground flax seed with 3 Tbs water to substitute for 1 egg in recipes.

Answer 7

try getting something called "egg beaters" they are in the dairly section of grocery stores. Its an artificial egg product and would be perfectly suitable to use for vegans

Answer 8

1 heaping tablespooon of cornstarch or soyflour+2 tablespoons of water=1 egg

Answer 9

i use apple sauce.
i've tried egg replacer ( http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8) but it seems to make things harder than they should be, although it is good for vegan french toast. but applesauce seems to be the best or bananas, it doesn't give it a funny taste or anything, that's what i use.

Answer 10

1/4 cup applesause per egg
Works great for everything I have tried, cookies stay soft