Vegan Cooking with Beverly Lynn Bennett

Beverly Lynn Bennett is a vegan chef who recently completed her first electronic vegan cookbook, Eat Your Veggies. She's been working in the restaurant industry since she was 12. Please visit VeganChef.com to get some great vegan recipes and to learn more about her.

Question:

What is a vegan alternative for eggs to use in making cakes etc. and in what quantity?

Answer:

Yours is a commonly asked question. Basically, eggs in a recipe act as either a binder, thickener, or leavener. There are numerous egg substitutions depending on what you are trying to achieve with the replacement. For instance, in veggie burgers or casseroles, you would want a "binding" or "thickening" effect, so you could add arrowroot, cornstarch, flour, oats, or breadcrumbs to reach your desired consistency. However, when trying to substitute eggs in baking, it can be a bit trickier. When making cookies, breads, and baked goods you can use applesauce, pureed bananas, pureed dates, or Ener-G Egg Replacer (available at health food stores) when you need the "binding" properties of eggs. To achieve the "thickening" qualities of eggs in pie fillings or custards, I use agar-agar, kudzu, arrowroot, cornstarch, or flour. Here are a few basic suggestions for substituting one egg:

¼ C. Mori-Nu silken style, firm or extra firm tofu, pureed until smooth

¼ C. applesauce or pureed bananas + ½ t. baking powder

1 T. cornstarch or flour whisked with 1 T. water

1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy, and let rest 30 min. - 1 hour

-1½ t. Ener-G Egg Replacer whisked with 2 T. water

Try experimenting with these, some work better in some recipes than others. I hope I have been of some help. Good luck!

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