Want to go plant based but not sure how to replace eggs? Worry not. There are plenty of whole food plant-based substitutes. Here are some ways you can cook and bake without eggs.
Eliminating eggs, without a substitute, is not usually an option while baking. Eggs bind your baked good together and keeps them from falling apart. Plus they can help to make your finished product fluffy. If you forgo eggs altogether, you’ll end up with some crumbly dry results. Instead, swap out the eggs for these whole food plant-based egg replacers:
1 egg = Mix 1TBS of ground flax seed or chia seed with 2 ½ TBS of warm water. Let the mixture sit for 8 minutes. Once it has reached the consistency of an egg, add to your recipe.
1 egg = Add ¼ cup of applesauce into your recipe.
1 egg = Mash 1 banana with a fork until smooth, and add to your recipe. Banana is a great egg replacer but keep in mind you will taste the banana. If neutral is what you’re after, try applesauce.
1 egg = 1/2 ripe avocado, mashed. Note: this will add a greenish tint to your dish so keep that in mind. It works really well with anything chocolate because the chocolate color overpowers the green, like this raw cacao pudding.
1 egg = 1/4 cup natural peanut butter or other nut butter. Note: nut butters have a strong flavor so best if using in recipes that call for a peanut buttery taste (i.e. peanut butter cookies).
Don’t want to cook your own scramble? MamaSezz cooks and delivers our heart healthy turmeric chickpea scramble to your door, already cooked.
Have a favorite whole food plant-based egg substitute that we didn't mention? Share in the comments!
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