I have been a vegetarian whole my life. I totally appreciate a veganism life and would love to follow the same path one day. For now, it seems like a difficult choice for me. Maybe one day, when I am sincerely ready to commit, to that lifestyle… I will.
I have this amazing collection of vegan substitute for baking. Hope it’s helpful for all those who are looking for vegan substitutes. You can also have a look at this post of substitutes, I posted earlier ……
Eggs – How to replace eggs is the most asked question?
Before I share the answer with you, I want you to know what role an egg plays in baking.
Eggs can provide structure, stability within the batter, leavening, richness, colour, and flavour to baked products.
Between the yolks, the white, and the whole egg, the functions can overlap and vary widely from recipe to recipe. It’s a kind of complex structure to understand.
Eggs become firm when heated. It set the structure of cakes, cookies, and other baked items.
Beaten egg whites can be gently incorporated into a batter or soft dough to make it rise and provides soft fluffy texture.
Egg yolks can add richness, colour, and flavour.
Lightly beaten eggs, either whole or separated can be brushed on the surface of the bread, puff pastries, and biscuits to give them a pretty shine.
Unfortunately, there is not one single vegan egg substitute that can do everything that an egg does in baking. But we do have different substitutes that can play the role when eggs can’t be used.
1. Ground flax seeds are a popular substitute, that also provides nutrition—three tablespoons of lukewarm water to one tablespoon of ground flax seeds = one egg.
Using too much flax eggs can make your baked goods too gummy and can add a nutty aftertaste. It’s best if you use flax seeds to substitute less than 3-4 eggs in a recipe.
2. Chia Seeds – Fitness Mantra Chia Seeds 250 gm rich in omega-fatty acids, and a great protein source. Use the same ratio as flax seeds, to replace 1 egg.
3. Silken Tofu
In some recipes, the eggs are only there to add moisture. If this is the case, then you can substitute ¼ cup silken tofu for 1 egg.
I know you are thinking – How can one tell if silken tofu will work in place of the egg?
Tofu does not fluff up like eggs. Mori-Nu Silken Tofu Firm, 349 Grams But I create a structure, gives protein. If the recipe is dense like brownies, tofu works very well. Remember to puree the silken tofu before you use it or you will get chunks in the finished product!
Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu.
Firm tofu is also a great substitute for eggs in eggless salads.
4. Unsweetened applesauce. This is a healthy fat-free vegan substitute and is favourite of many vegan bakers. Adds plenty of moistness to cakes, cupcakes and muffins, sometimes cookies.
I suggest – Do not use more than 1 cup of applesauce in any recipe, or your baked goods may turn mushy/wet in texture.
5. Bananas – Similar to applesauce, mashed bananas bind and moisten in any baked good recipe. Replace the same amount as applesauce, too: ¼ cup to 1 egg.
6. In fact mashed avocados, pears, also work. They provide extra moisture to a mixture and also make great binders. Just be sure to reduce the amount of sugar in the recipe because pureed fruit may make baked goods sweeter and can slightly alter the taste of the finished product.
Bananas, pears, and applesauce taste great in pancakes too and is one of my favourites.
Avocados work best in brownies because the chocolate helps to mask their taste. It’s best if you mash it completely with no chunks left by using a food processor while mixing it with the rest of the wet ingredients in a recipe. But, during baking, avocado puree tends to give a brownish colour, which is great for chocolate base recipes.
Keep in mind that pureed fruits do not help mixtures rise, so you will need to use the baking powder.
7. Pumpkin puree- is a great binding ingredient because it makes them moist and velvety smooth-tasting baked goods.
But, Pumpkin puree adds a distinct pumpkin flavour to all baked goods, which is nice if you need it but can be overwhelming if you don’t.
8. Mashed beans may sound like a weird ingredient in baking, but they behave decently for few recipes. They give baked goods a dense, fudgy texture, which is ok if you’re making something like black bean brownies. If you’re after a fluffier texture (like in muffins and cakes), you may need to use something else.
9. Aquafaba – If you have heard about Aquafaba?
It’s the water drained from a can of chickpeas has properties similar to that of egg whites—making it an excellent leavening agent in baked goods, and is also a terrific thickener.
Aquafaba works well in pavlova, macrons, meringues, cupcakes/ cakes frosting, vegan whipped cream.
10. Agar Powder – Urban Platter Agar Agar Powder, 100g [Vegetarian Gelatin Powder] If you have ever tried this – agar powder, for vegan deviled eggs. When whisked with non-dairy milk and sea salt, it makes the perfect base for deviled eggs.
11. Boxed egg substitute – CCDS Vegetarian Egg-replacement Powder, 250 g Most supermarkets across the globe have egg replacers, which are perfect for new vegans and recipes that call for more than about 4 eggs. Usually, you only have to add water and mix with 1 tsp of the powder (or cornstarch) to create the perfect vegan egg.
Milk – Milk plays various roles in baking – 1. The protein in milk creates a strong batter or dough, capable of rising and withstanding the heat during baking. 2. The sugar and fat in milk helps tenderize and moisten the baked good, in addition to enhancing the flavour.
When a cake recipe has milk in the ingredients, its function is to allows the butter, sugar and eggs to come together more smoothly, creating an emulsion that traps air bubbles and makes a tender cake. Read More