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Any help veganizing this recipe? I just need to replace the eggs in the pastry and the patissiere.<br><br><a href="http://www.cookitsimply.com/recipe-0010-0721k1.html" target="_blank">http://www.cookitsimply.com/recipe-0010-0721k1.html</a><br><br>
The kind of pastry used to make them is choux pastry, which is very light. I wasn't sure which kind of egg replacer would work best; Ener-G, applesauce? something else?<br><br>
Also... feel free not to because I'm sure I can estimate, but much love given to anyone who could convert the measurements into cups, table/teaspoons, etc <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br>
Thanks in advance!
 

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I'd go with silken tofu blended smooth, if you want it to be fluffy/soft, but I'm no expert. Use about the same amount as looks like an egg for each egg.
 

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Arrrg! Me mateys.
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Maybe flax? 1tbsp ground flax, 3tbsp water. Mix well and let it sit until it's gelatinous.<br><br>
PETA has "The Ultimate Vegan Baking Cheat Sheet". Click for larger version: <a href="http://www.peta.org/living/vegetarian-living/baking-cheat-sheet.aspx" target="_blank">http://www.peta.org/living/vegetaria...eat-sheet.aspx</a>
 
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