Vegan egg alternative / egg replacer

[Samaida124]

Whenever I've tried to use EnergE egg replacer or apple sauce, the food comes out rock hard :( Anybody have this problem?

[cedarblue]

has anyone used egg replacer (the one you mix with water) to 'bind' things together not just as in cooking cakes?

im thinking of a loaf binder or little beany ball things to shallow fry - but the veggie recipe used egg to bind them. i wondered if anyone has tried the egg replacer as a binder in this sort of cooking??

:)

[ConsciousCuisine]

I have used it anywhere else you might need a binder.
Tofu omelettes, quiche, mall baked goods, tofu burgers, neatloaf, neat balls, patties and so on. It works beautifully! Just be sure to mix it with liquid properly or you get little "boogery" lumps that make gravy and other foods so unpleasant... :(

[cedarblue]

thanks, will give it a go ;)

[tails4wagging]

What do folks do to bind them together instead of egg?. I use veg, suet breadcrumbs and herbs, but unsure how to make them into balls?.

[PinkFluffyCloud]

Orgran egg replacer.
Or I am just lazy and buy dry mix and bind it with plain water.

[veganblue]

If you have psillium husks, they make a jolly good gelatinous mix that will help bind - try a teaspoon of it in a small amount of water and watch it glug up :)

Otherwise potato starch added to the mix will bind it during cooking - wonderful stuff when making sauces too - far better than corn flour as it re thins without lumps if you need to thin the brew.

[fiamma]

Help - I don't have psillium husks or Orgran egg replacer - how can I get my Felafel balls to hold together without disintegrating in the hot fat? Please make your suggestions things that are as easy to get hold of as possible - it can be hard to get things here! Will cornflour work, or agar agar?
Thank you :)

[blu]

I use egg replacer in cakes and they turn out fine, the trick is to add the water to the powder, and make the temperature of the water a bit warmish, if you get lumps just strain it, and I always make sure the egg replacer mixture is added last. I have read that people use soy flour and water as an egg subsitute as well.


blu

[Mr Flibble]

I've used various brands of egg replacer (including ener-g) over the years in my experimentation, and I've yet to find a practical use for it. The only thing it's remotely good at is a binding agent in recipes that were designed for using egg and haven't been properly veganised.

It's perfectly possible to make cakes/muffins, cookies etc without egg/replacer if using a properly designed recipe, which gives end results similar to recipes using egg. In my humble opinion, recipes that call for egg replacer are for the most part just poorly written and I try to avoid them.

Personally I avoid egg replacer in my own creations mainly because I don't like using non easy (ie not in the average supermarket) to get hold of ingrediants in my regular baking.

[moochbabe]

I really love using ground flaxseed! I've been doing it for a while now (even before I was vegan!), and it's really been a great addition to everything I've made. I am going to experiment with other possibilities as well, and you all gave me such wonderful ideas, thank you! :D

[mew_76]

veganstore.co.uk is GRRRRRREAT!!!!!!!!!! I'm limbering up my creditcard for some frenzied consumerism.:D

[moochbabe]

o, i forgot to add, i'm not sure if it's already here, but a 1/4 c applesauce plus 1 teaspoon bakingpowder works well, as does the same thiing with blended dried fuit, also, i just read that substituting avocado for egg in bakedgoods is great for giving it that rich yummy texture!

[lozza]

does everyone use enerG egg replacer. i've never heard of it, but tons of people online seem to use it..

i use allergycare egg replacer, from holland & barrett. also seen it about in some supermarkets.

[TheBluePenguin]

Just to clear up some confusion, EnerG and Orgran egg replacers are basically the same thing. EnerG is sold in the US (and probably Canada) and is mostly corn starch. Orgran is available in the UK and is mostly potato starch. They are both the same product. According to the Goodness Direct website, Allergycare egg replacer is also potato starch, so all three I guess are the same. I have successfully used just baking powder (which is corn starch) to replace eggs in some of my classic non-vegan recipes, although I still need a lot of work before I become a decent vegan baker.

I'm going to try applesauce and flaxseed next time. Can anyone suggest how much to use?

[Cherry]

The only thing it's remotely good at is a binding agent in recipes that were designed for using egg and haven't been properly veganised.

I was about to say pretty much the same thing. I have dabbled in egg replacers and used to slip a tablespoon of soya flour into recipes for the peace of mind. I ran out of soya flour 3 years ago and it hasn't made any difference.

I took a chocolate cake (http://www.parsleysoup.co.uk/VeganCakes/Vegan%20Chocolate%20Cake.htm)into work today. It got the definite thumbs up from the hardcore omnivores, so I thought I'd just casually mention it didn't have eggs or butter in it, of course resulting in the usual question: "What do you use instead of egg!??"

NOTHING!!!! :rolleyes:

[puffin]

I havent tried making that cake yet. Sounds lovely though :D
I really must stop making cakes, far to many cals but so tasty.

[laurin]

I read that you can use tofu as a substitute for egg? Is this true in some cases, or most?

[lozza]

yeah i heard that as well..but have never tried it. you can get different textures, i think as well.

[gemini]

I used some EnerG egg replacer in my banana bread and it was fab!

[FR]

Some of the things wise folks use in place of animal eggs:

- Corn Starch 2 TB for 1 egg
- Arrowroot Flour 2 TB for 1 egg
- Potato Starch 2 TB for 1 egg
- Soy powder 1 TB + 2 TB water for 1 egg
- Ground flax seeds 1 TB + 1 cup of water, mix thoroughly
- Banana - 1 banana for 1 egg **will leave a banana flavor**
- ENER-G (brand) “Egg Replacer” 1 ½ tsp. + 2 TB water for 1 egg

[moochbabe]

I'm going to try applesauce and flaxseed next time. Can anyone suggest how much to use?

for each egg: about a 1/4 cup applesauce (usually mixed with some baking powder) or 1tbs flax with 1/4 cup very hot water :)

[piggy]

I took a chocolate cake (http://www.parsleysoup.co.uk/VeganCakes/Vegan%20Chocolate%20Cake.htm)into work today. It got the definite thumbs up from the hardcore omnivores, so I thought I'd just casually mention it didn't have eggs or butter in it, of course resulting in the usual question: "What do you use instead of egg!??"

NOTHING!!!! :rolleyes:


I make a chocolate cake similar to that..the the ingredients are the same, without the icing though, because i usually don't have the ingredients on hand. :)
As far as baking goes, leaving eggs out is no problem.
I've adapted this chocolate cake recipe to make other types of cake, such as carrot cake, lemon cake etc..

[veg4aslan]

YUM! about the scones - it sounds great. :)

Thanks for your input. All of your replies are making me feel a little more confident about vegan baking. Thanks.

N0r1,

Do you have any other favorite recipes in "Vegan Planet"? I'd love to hear about them.

Newcook
Hi Newcook;

I'm new to this forum but had to jump in and say that my copy of Vegan Planet--which I bought for this past Christmas as a present to myself and my dh--is already starting to come apart at the seams!! I, too, am new at baking without eggs. I have tried the banana idea in pancakes; it is yummy with maple syrup for sure. :>)

As to your request for favorite recipes from VP, here are just a few of mine: (since this is supposed to be quick! LOL)

1. Chickpea and Avocado Muffalettas -- my number one fave!! I have taken this three times now to church dinners, and it was RAVED about each time. :>)
2. Panzanella (Tuscan Bread Salad)--ditto on the raves for this!
3. Gold and Black Bean Salad--and again! yes, really!
4. Three Bean Chili
5. Backyard BBQ Chili
6. Hot Tamale Vegetable Pie
7. Soy Sausage Breakfast Casserole
8. Mango Tango Smoothie
9. Tropical Paradise Quencher
10. Spicy Soy and Vegetable Scramble

And...I do want to try the Banana Split Tea Bread, and the Mom's Chocolate Chip Cookies, Only Better (I think that's the name of it)--but like you, I have not yet ventured into making bakery treats without eggs, and would like to know what would work best.

I'm thinking along the lines of the tofu thingie, myself. :>) Arrowroot powder costs about 3 or 4 bucks a jar, which is a bit too pricey for me.

Well, hope these have helped you, and hope it inspires you to 'start your oven'! LOL.
Now, I am assigned to make roll out cookies (Southern teacakes, my old family recipe) for Vacation Bible School which starts Sunday evening...and I am wondering if the tofu/baking powder thingie will work for those. Would anybody here have a good idea about that?

TIA, from another newbie here--
Bron in Georgia

[Holly78]

I am making some home made vegan burgers for a barbecue this weekend and I was wondering whether anyone could recommend something to bind the burger instead of egg?

I have got some 'egg replacer' from Holland & Barrett which I have used as an ingredient to make cakes rise, but I don't think it is going to work as a binder.

Any tips much appreciated! :)