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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?
 

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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.
 

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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>
TTFN,<br>
Jon
 

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Here are some tips about baking. This comes from Mercy For Animals:<br><a href="http://blip.tv/play/gaAI__4lAg" target="_blank">http://blip.tv/play/gaAI__4lAg</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>
Applesauce<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>
</div>
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Link to the PDF so you can print it out and keep it handy near your oven: <a href="http://www.veganbakesale.org/veganbakesale/docs/baking-without-eggs.pdf" target="_blank">http://www.veganbakesale.org/veganba...thout-eggs.pdf</a>
 
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