Eggs tend to be one of the hardest foods for vegans to give up.
But, eggs are not everything people! While some can’t live without that sunny-side up egg in the early morning, they clearly have not tried substituting this non-vegan food product.
Dying for scrambled eggs? Try scrambled tofu instead. Pick up some extra firm tofu next time your at the grocery store and give it a good sauté. Add some fresh veggies, nutritional yeast (for added protein!) and your favorite spices. You’ll never know the difference!
Attempting to bake without using eggs? Not to worry. For cookies, brownies, cakes and muffins, use ¼ of a cup of unsweetened applesauce for every egg replaced. To add moisture in a dish, use ½ a cup of mashed bananas. When in doubt, try an all-vegan egg replacers, like Bobs Red Mill Egg Replacer.
Need your carb fix?
One overripe banana, ¼ cup of tofu, ¼ cup of vegan yogurt, or ¼ of a cup of fruit will be the perfect addition in your homemade bread mix.
Need your deviled egg fix?
Halve and hollow mini potatoes mix the potato with vegan mayo and spices and add back to the skin. Top with paprika and dig in!
In a pinch for time with an empty fridge and pantry?
Don’t have a cow (get it?) Use two tablespoons of cornstarch with 3 tablespoons of water for each egg.
With these egg substitutions, the possibilities for baking and cooking vegan-style are endless. I guarantee you will never bake, cook or bread the same again! What’s on your list to create next?
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