Eggs are an integral part of so many different types of food dishes, especially in baked goods. How can you maintain a vegan diet and still enjoy all of these different foods? While there are commercial egg replacements available for those who don't eat eggs, you may prefer a number of substitutes that are more widely available -- and that might be on your grocery list already.
Fruit
The most popular egg-replacement fruits are bananas and applesauce. These are great where eggs are intended to work as a binder in recipes, such as in cookies. For each egg, substitute about one-quarter cup of fruit (approximately half of a medium-size banana). While these are the most popular, other fruits may work as well, so don't be afraid to experiment.
Flax seed
Ground flax seed with three tablespoons of water makes a great substitute for each egg. Simply add warm water, and then let the flax seed powder sit for a couple of minutes before adding it to your recipe. Flax seed can usually be purchased powdered or whole from a health food store, and whole seeds can be ground with a wheat grinder or coffee bean grinder.
Tofu
While popular vegan egg replacements work great in baked goods, what about a good old-fashioned quiche, where eggs are a primary part of the recipe? Tofu is versatile and can be made to closely mimic egg whites in color and texture. Mix in a little un-cheese for a great, vegan-friendly breakfast. The firmness of the tofu you need will differ depending on the finished texture of eggs in the recipe. For instance, hard-boiled eggs can be carved out of very firm tofu, whereas soft tofu would be best-suited for quiche. About one-quarter cup of tofu will replace each egg in the recipe.
Other egg replacements
Xanthan gum works well as an egg replacement in just about any recipe. Bear in mind that it is derived from bacteria, which is generally considered to be vegan-friendly, but you may wish to do your own evaluation. A teaspoon of baking powder with one-and-a-half tablespoons of vegetable oil and an equal amount of water mixed in works well in recipes where eggs serve as leavening agents, or it can be used in combination with fruit or flax seed for ingredients in which eggs act as both a binder and leavener.
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