I think the last thing I gave up as a vegan was eggs – and not uncoincidentally, the hardest frontier for me as a vegan chef was baking.  So many ingredients needed for baking are not vegan, and I just couldn’t wrap my head around baking without them. Those worries were totally unfounded however, as you can make amazing baked goods without need of any animal products.  We’ll talk through a number of them, but for today, one of the basics – commercial egg replacer.

Totally vegan. Yup. Recipe below. :)

Ener-G is the main brand that people think of for commercial egg replacer, but  Bob’s Red Mill makes some as well.  Ener-G says their box contains enough egg replacer to replace 113 eggs – and I’m pretty sure that’s true, as I’ve had my box for years and I’m still working through it!

Egg replacer works well in baking recipes that call for 1 to 2 eggs – more than that and it doesn’t have enough structure to hold things up.  But for 1 to 2 eggs, it works like a charm.  Works as a binder, a leavener, and replaces the moisture of eggs.  I recommend trying it in any of your favorite recipes that you may be missing – you don’t have to miss them, I promise!  :)  Quick caveat – egg replacer works well for baking, but will not substitute in dishes like quiche or an omelette, where you need the body and texture of an egg.  (There are lots of other recipes out there for how to do that instead.  :) )

Let me know if you try it in something new and how it turns out!

Recipes:

1. My favorite: Tollhouse chocolate chip cookies :)

2. Check out Hannah Kaminsky’s Vegan Desserts for a recipe for vegan meringues!

3. And lastly, I haven’t tried these, but these amaretti cookies look absolutely amazing.

Enjoy!!

:)