Vivaciousvegan’s Weblog

 For those Vegans and or dairy/egg sensitive people, I have taken the liberty of posting some ideas for replacing those pesky ingredients that cause us headaches and moral dilemmas.  Sadly some Vegans have not ventured farther than a banana or mushy tofu when replacing eggs and even more shocking some have not put down the soy milk to try a little almond breeze.  Well the time to start the experiments has begun!  Let’s get crakin’!

 

Egg replacements:

 

 1 egg = 2 Tbsp. potato starch

 1 egg = 1/4 cup mashed potatoes

 1 egg = 1/4 cup canned pumpkin or squash

 1 egg = 1/4 cup puréed prunes

 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water

 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

 1 egg = 1/4 cup of tofu (try silken and remember to blend it VERY well before using)

 1 egg = 1/4 cup of banana

 1 egg = 1 tbsp flaxseed (ground up) with 3 tablespoons of water.  Make sure that the mixture has gelled before using it.

 1 egg = 2 tbsp water mixed with 1 tbsp of oil and 2 tsp of baking powder. Mix together well before adding.

 1 egg = 1 heaping Tbsp soy flour or bean flour mixed with a 1 Tbsp water.

 1 egg = 2 Tbsp cornstarch beaten with 2 Tbsp water.

 1 egg = 1 Tbsp corn starch, 1 Tbsp potatoe starch with 2 Tbsp water.

 1 egg = 1 tsp Ener-g Egg replacer with 2 Tbsp water.

 

 

 

Milk replacements:

 (Use as you would regular milk)

 Almond milk

Soy milk

Oat milk

Hemp milk

Rice milk  (quite thin and sometimes you don’t need as much of this as you would normally use cow’s milk)

Coconut milk  (quite thick at times and surprisingly it doesn’t really have much of a flavour so it is fairly versatile).

 

 

Sources from:

http://www.dummies.com/WileyCDA/DummiesArticle/id-1081.html

http://www.vegcooking.com/vegcooking-eggreplace.asp

http://www.wikihow.com/Replace-Eggs-in-Your-Cooking

And: my own experience