Here is an essential topic in what comes to make vegan versions of cakes, pies, breads, or other recipes, that originally include eggs. I know a lot of us still look at vegan pastry, especially cakes, as if they hide some sort of miracle inside, that makes it work. However, this subject is not new anymore and I am glad it is spreading all over the world. These items can be very useful and motivational, especially to those who are struggling to adapt to a vegan lifestyle. So take a look, put them in practice and enjoy eating the results.
12 Vegan “Eggs”
*EQUALS TO ONE EGG*
- 50g of banana puree
- 50g of carrot puree
- 50g of nut butter
- 50g of mashed tofu
- 50g of pumpkin puree
- 50g of apple puree
- 2 tbsp of cornstarch diluted in 3 tbsp of water
- 2 tbsp of arrowroot flour diluted in 3 tbsp of water
- 3 tbsp of chickpea flour diluted in 3 tbsp of water
- 1 tbsp of flax seeds diluted in 4 tbsp of water, till it gets jelly
- 1 tbsp of chia seeds diluted in 4 tbsp of water, till it gets jelly
- 2 tbsp of baking soda diluted in 2 tbsp of water and 1 tbsp of oil
Choosing Your “Eggs”
Choose your “eggs” according to each recipe – its flavor, texture, form, whether it is raw or cooked, sweet or savory.
Have in mind that:
- If you use banana, unless your recipe is made of other strong ingredients, its flavor will probably prevail.
- For a mousse, you may use flax or chia seeds, for a neutral flavor, or banana or nut butter, if you want these particular flavors.
- Use the arrowroot, the cornstarch, the chiickpea and the baking soda only in cooked recipes.
- In cakes or breads, you probably may use all, depending on the flavor and texture you want.
- If you use tofu in raw dishes, make sure you control its quantity, as its natural taste can be pretty weird.
This information is based on personal experiences and other researches over the years. Some of these items I’ve put into practice, some others I didn’t. Anyway, I feel the importance of sharing them all.
Be aware that each person and recipe are different, so you may need to adapt the ingredients or the quantities, in order to have the results you want. Allow yourself to also be flexible and creative.
Have fun with these “eggs” and let us know about your experiences!