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5 Vegan Egg Substitutes: Jazz Up Dishes

We all know finding vegan substitutes can be tricky, especially for eggs. Nobody wants to mess up a recipe, right? We’ve tried countless alternatives and here are our top five picks.

These substitutes will make your dishes sing without breaking a sweat. From baking to breakfast scrambles, we’ve got the scoop.

Let’s face it, we’ve had our fair share of egg-free disasters. But trust us, these options work like a charm. Ready to jazz up your vegan cooking game? Let’s get cracking!

5 Easy Vegan Egg Substitutes

While there are many vegan egg substitutes on the market, we’ve narrowed it down to our top five favorites. Because ain’t nobody got time for complicated recipes.

SubstituteTasteTextureRatioSuitable Dishes
Flax EggsNuttyGooey1 Tbsp ground flax + 3 Tbsp water = 1 eggBaked goods, pancakes, veggie burgers
Chia EggsMildGooey1 Tbsp chia seeds + 3 Tbsp water = 1 eggBaked goods, puddings, energy bars
AquafabaNeutralThick, whips up like egg whites3 Tbsp = 1 eggMeringues, mousses, macarons
Silken TofuSubtle, creamySoft, custard-like1/4 cup = 1 eggQuiches, custards, scrambles
BananaSweetMoist, dense1/2 ripe banana = 1 eggBreads, pancakes, cookies

1 – Flax Eggs

Flax eggs are our go-to substitute for regular eggs. All you need is ground flaxseed and water. It’s a 1:3 ratio (1 tablespoon ground flaxseed to 3 tablespoons water).

Mix it up and you get a gel-like texture. The flavor is nutty and mild. We’ve used it in pancakes, waffles, and brownies.

They taste amazing and you might not even miss real eggs. It doesn’t work well for things like meringues, though.

Trust us, for baking, flax eggs are a solid choice.

2 – Chia Eggs

Chia eggs are another simple substitute. Mix 1 tablespoon of chia seeds with 3 tablespoons of water.

The texture is gel-like and a bit crunchy. This substitute is perfect for muffins and cakes.

Flavour-wise, chia eggs have a neutral taste. They let other ingredients shine.

We’ve used chia eggs a bunch in baking. They hold things together well.

Though not ideal for recipes like omelets, they rock in baked goods.

Go for chia if you need an easy alternative.

3 – Aquafaba (Chickpea Liquid)

Next, aquafaba is our superstar substitute. It’s the liquid from a can of chickpeas. With a 3-tablespoon scoop, it replaces one egg.

Flavor-wise, it’s nearly tasteless. Perfect for meringues, marshmallows, and macarons. The texture mimics egg whites.

We’ve tried it in brownies; fluffy and moist every time. It’s magic for vegan baking.

Ever wondered about other aquafaba substitutes? Check out chickpea water alternatives for more

4 – Silken Tofu

The silken tofu is super smooth and blends easily. Tofu is made from soybeans, grounding them until smooth, then adding water. Its mild flavor doesn’t overpower recipes, so it’s great for creamy dishes.

We’ve swapped it in casseroles and custards. It keeps a soft texture, which makes it perfect for soft baked goods. Got a recipe needing a bit of moisture? Silken tofu does the trick.

Craving more? Check out substitutes for silken tofu. It’s amazing how versatile this alternative can be.

5 – Banana

Bananas make for a fun egg substitute in baking. Use one mashed banana for one egg. The flavor is distinct and sweet. Perfect for pancakes and muffins.

We love how it adds moisture. They can make your baking smell amazing. Not great for savory dishes, though.

Bananas keep things soft. Your breads and cakes will turn out fluffy. If you dig a bit of sweetness, bananas are fantastic.

We’ve baked killer banana bread with this. Simple and yummy! Not for omelets, but definitely for desserts.