Transform your favorite baked goods recipes into tasty vegan delights with these easy vegan egg substitutes.
You’ve come to the right place.
Plus, you may already have a vegan egg substitute in your pantry.
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Before you choose an alternative, be sure to determine the egg’s purpose in the original recipe.
Flaxseed Meal
Flaxseed is a staple in any vegan pantry.
It is a good source of fiber, omega-3s, and a small amount of protein.
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If you’re a meat-eater but can’t eat eggs, swap them into yourmeatloaf.
To use: For each egg, combine 1 Tbsp.
flaxseed meal with 3 Tbsp.
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water with a fork or whisk.
Let the mixture sit for 3 to 5 minutes until it resembles a thick, gel-like consistency.
Aquafaba
Don’t pitch the leftover liquid from that can of chickpeas you just turned into hummus.
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When whipped, it magically turns into a meringue-like texture that can be used forfrostingor homemade mayonnaise.
To use: 2 Tbsp.
aquafaba replaces one egg white and 3 Tbsp.
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aquafaba replaces one whole egg.
Banana
Have someripe bananasthat need to be used?
Try swapping them for the eggs in yourpancake, cake, orbrownie recipes.
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They’ll add some natural sweetness and moisture to your baked goods.
To use: One medium mashed banana equals one egg in your recipe.
Applesauce
Applesauce is another great vegan egg substitute for creating asuper-moist cakeor quick bread.
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To use: Replace each egg with 3 Tbsp.
applesauce in your recipes (choose unsweetened applesauce to reduce sugar).
Chia Seeds
Like flaxseed,chia seedsare a healthy vegan egg alternative full of fiber and omega-3s.
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To use: Mix 1 Tbsp.
chia seeds with 3 Tbsp.
water per egg, letting the mixture thicken for about 10-15 minutes before using.
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This method works best for substituting eggs incookie recipes.
To use: For each egg, combine 2 tsp.
baking powder, 1 tsp.
vegetable oil, and 2 Tbsp.
water before adding to your recipe.
Try these products in cakes, cookies, andenriched breadrecipes.
To make your own: Combine 2 Tbsp.
arrowroot powder, tapioca starch/flour, cornstarch, or potato flour with 3 Tbsp.
water for each egg you’re substituting.
Tofu works great as an egg replacer since it provides moisture in recipes withleavening agents.
Try swapping tofu in for eggs in your nextquick bread-baking session.
To use: Substitute 14 cup blended silken tofu per egg.
The amount will vary depending on how much butter the recipe calls for.
Vegan flour options include rice flour, corn flour, malted barley flour, or semolina flour.
you’ve got the option to also use chickpea flour or buckwheat flour.
The texture of your final product may be slightly different than when made with white flour.
