Comments on: Vegan Egg Replacements - A Complete Guide

By: GZR

GZR — Fri, 25 Mar 2016 18:39:55 +0000

Hi! This post is awesome, thanks! My son was recently diagnosed as allergic to eggs (and several other foods) so I'm desperately trying to figure out how to make my mom's Passover rolls safe for him (or at least for people to eat around him). Eggs are a very important / prominent ingredient. I was going to try aquafaba (surprised you don't have that listed - you should check it out! Apparently it's amazing!) but then read it's not great in recipes calling for more than 3 eggs. Do you think chickpea flour would be the best substitute? Maybe a combination of chickpea flour and silken tofu? I considered applesauce but don't think I can use baking powder. Here's the base recipe, per my mom's memory. Would love your input! 2/3 c oil (she uses vegetable oil but I may try avocado or olive oil, since my son is allergic to corn) 1 1/3 c water Boil them, add 1-2 TB sugar Mix in 2 cups matzoh meal (I think 2 cups) till it balls up Cool, then add 6 eggs one at a time. make balls and bake at 350 for ???40-60 min???

By: Trish

Trish — Fri, 04 Mar 2016 12:58:53 +0000

Hi there!
Anything I can use to replace 2 large egg whites in a souffle?

By: RAJSHREE

RAJSHREE — Mon, 13 Apr 2015 06:20:30 +0000

Dear Sarah
Thanx for your help I have not tried any eggless replacers other than agar strips will try your recipes very soon.

By: Sarah

Sarah — Mon, 09 Feb 2015 14:09:52 +0000

In reply to Devanshi. Yes, flax seeds would work as an egg replacer in donuts.

By: Devanshi

Devanshi — Sun, 08 Feb 2015 18:59:54 +0000

Hi! Can I use flax seeds in he dough to make donuts? will that work?

By: Sarah

Sarah — Mon, 26 Jan 2015 21:26:33 +0000

In reply to Vickie.

Hey Vickie, I'm glad you've been experimenting. I've never made a chickpea omelette. Well, I tried once and failed. But here are a few links to chickpea omelettes from blogger friends:

http://www.veganricha.com/2014/09/vegan-omelette-eggless-chickpea-flour-pancake-soy-free.html
http://blog.fatfreevegan.com/2014/12/chickpea-omelet-mix.html

By: Vickie

Vickie — Mon, 26 Jan 2015 16:53:47 +0000

Hi Sara - since my last contact I have been experimenting with chick pea flour. I found it very inexpensive in Indian markets under a different name, Besan Flour. Saving grace though - check ingredients and it listed only chick peas. I've found that my treatment of chick pea prep has made all the difference. If I over mixed it, my biscotti was dry. It was better with just combining equal parts of chick pea flour and water until almost completely blended with some very small pieces not dissolved.

And now I've just tried it with the basic QO oatmeal cookie recipe and by using 2 part chickpea flour to 1 part water and using my combining method, I was able to get this no egg cookie chewy just like the regular ones. I'm ready to try Chick pea flour in an egg omelette! What should the proportion be?

Thanks so much!

By: Sarah

Sarah — Mon, 26 Jan 2015 14:23:06 +0000

In reply to Dee. My best guess is the crumble needed more liquid. Perhaps add a little more coconut oil or water. The crumble should stick together when pressed between your fingers.

By: Dee

Dee — Sun, 25 Jan 2015 08:35:49 +0000

http://thetig.com/ginger-berry-crumble/

This is the recipe I used to make the crumble but like I said above it just didn't bind.

Thanks

By: Dee

Dee — Sun, 25 Jan 2015 08:31:28 +0000

Hi Sarah

I recently made a crumble with 2 cups oats, handful of walnuts, 5 tbsp almond flour and 1 tsp of flax seeds with 5 tbsp maple syrup and 5 tbsp of coconut oil. Although it tasted nice, the crumble didn't bind together at all and did not stick to the fruit beneath it. Do you have any suggestions as to what I could do to make it bind next time ?

Thanks

By: Sarah

Sarah — Mon, 22 Dec 2014 14:07:35 +0000

In reply to Vickie.

Hey Vickie, here's my recipe for french toast: https://www.mydarlingvegan.com/classic-french-toast-with-homemade-challah/ I use chickpea flour as the egg replacer. I'm not sure about coconut milk, it would definitely be strong in flavor, for better or worse, and it also might not fry up as well as something like chickpea flour. I've also seen recipes using chia seeds as egg replacer and flaxseeds. Good luck!

By: Vickie

Vickie — Sat, 20 Dec 2014 19:56:31 +0000

Hi - love this post - very helpful! I also volunteer and cook at a Buddhist temple and your ideas are helping me with my cooking there as well.

I would like to make french toast for Christmas morning. Do you think the thick coconut milk will work as a replacement for the egg yolks? Thanks so much!

By: Sha

Sha — Wed, 03 Dec 2014 05:41:12 +0000

Hi Sarah,

Thanks you for this lovely write up on countless ways one can substitute eggs in recipes.

At the moment I am drooling wanting to try to replicate this recipe below without eggs, I'm hoping you are kind enough to share your thoughts on what is the best ingredient to use to sub for eggs in this recipe:

http://ladyandpups.com/2014/04/11/the-imploding-honey-custard-cake-eng/

Thanks so much Sarah.

By: Sarah

Sarah — Wed, 15 Oct 2014 15:36:07 +0000

In reply to Maureen Hall.

Can you send me the recipe so that I can look it over? Otherwise I'm not sure I can give you the correct help. You can email me the recipe if you'd like at sarah@mydarlingvegan.com

By: Maureen Hall

Maureen Hall — Wed, 15 Oct 2014 13:42:23 +0000

Oh this is great. What should be a great or good substitute for my banana cream pie?

By: Sarah

Sarah — Wed, 03 Sep 2014 15:09:38 +0000

In reply to saucepan. What recipe are you talking about?