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Discussion Starter · #1 ·
Are there any? My boyfriend & I were wondering if there was anything close to eggs that is vegan. (i have never cared much for eggs). He's new to being vegan & i feel it would be easier for him if he had vegan foods that he's familiar with. Any suggestions?

Ankle Biter
9,333 Posts
You can make "eggy" dishes, like scramble, eggless egg salad, and quiche with tofu. Turmeric and black salt make eggy color and flavor (the black salt has a sulfur (sp?) flavor that makes it taste like eggs). You can bake with egg substitutes, like egg replacer, silken tofu, applesauce or flax meal, but it's hard to replicate a fried or boiled egg.

168 Posts
I'm with Poppy here, tofu works in a lot of eggy dishes. I've tried scrambled egg with tofu and whilst I can't say it was just like the real thing (never heard of black salt before - shall look out for that) the texture was there, the turmeric made it look similar too, only I added finally chopped red & green peppers, great on toast. In flans / quiche I have to say in a blind test I'm not convinced I could tell the difference between the tofu and real egg versions at all, texture spot on and the flavor comes more from the vegetables used and the seasoning..<br><br>

4,026 Posts
Here are some tips about baking. This comes from Mercy For Animals:<br><a href="" target="_blank"></a><br><br>
This below was compiled by the fine people at World Vegan Bake Sale.<br><div class="quote-container"><span>Quote:</span>
<div class="quote-block"><b>Baking Without Eggs</b><br>
Condensed from <i>The Joy of Vegan Baking</i>By Colleen Patrick-Goudreau<br><br>
Eggs perform various functions in baked goods, from binding and leavening to adding moisture and richness, all of which can be replicated as well if not better with healthful, plant-based ingredients.<br>
Below is a brief overview of which ingredients work best when, and in what quantities.<br><br>
Ground Flaxseed<br>
For each egg you replace, whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water until the mixture is thick and creamy.<br>
Works best in: waffles, pancakes, bran muffins, breads, oatmeal cookies.<br><br>
Ripe Banana<br>
Consider half a mashed or pureed banana as a replacement for one or two eggs.<br>
Works best in: breads, muffins, cakes, and pancakes.<br><br>
¼ cup of unsweetened applesauce equals one egg.<br>
Works best in: moist cakes, breads, quick breads, and brownies.<br><br>
Silken Tofu<br>
Whip ¼ cup in a blender or food processor until smooth and creamy. This equals one egg.<br>
Works best in: rich, dense, and moist cakes and brownies.<br><br>
Vinegar and Baking Soda<br>
A ratio that works well is 1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar are good choices.<br>
Works best in: cakes, cupcakes, and quick breads.<br><br>
Commercial Egg Replacer Powder (NOT Egg Beaters or Better N Eggs®)<br>
The most common brand is Ener-G. Egg replacer powder is economical and long-lasting. Follow the instructions on the box. For best results, whip into a froth.<br>
Works best in: cookies. But is also a handy all-around egg substitute for recipes.<br><br>
Also: Search online for recipe vegan followed by whatever it is you want to make. You will find thousands of delicious egg-free recipes.</div>
Link to the PDF so you can print it out and keep it handy near your oven: <a href="" target="_blank"></a>
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