A common alternative is to replace the eggs using chickpea flour. The idea is to mix the chickpea flour with water (two times more volume of water than of flour), a bit of vinegar (to reduce the bitterness of the chickpea flour) and salt. You should get a liquid mixture which you can use as an egg replacement.
A few examples:
Vegan chickpea flour omelette
I often make omelettes from chickpea flour, but I find the texture is a little bit heavy for a French-ish-style omelette To soften it up, I add a little bit of silken tofu, beaten until smooth in the batter. My base recipe is:
100g or 1 cup chickpea flour
50g silken tofu
smoked salt or black salt if you can get it (for egg-like flavour)
Traditional egg nog uses eggs, dairy, sugar, booze, and nutmeg. All of these are actually (lacto-ovo) vegetarian ingredients.
If you want to make a fully vegan "egg" nog, eggs and dairy can't be used. The good news, though, is that those aren't the primary flavor characteristics of the drink! I don't get nostalgic about drinking raw eggs, I'm interested in ...
There is a really good, unexpected replacement for egg white:
Chickpea liquid (Aquafaba)
Seriously. Buy a can or glass of chickpeas, pour it in a sieve, collect the liquid. Set the chickpeas aside and make some hummus. Now the fun begins.
Take the liquid and beat it like egg white.
Add icing sugar and continue beating, it will facilitate the process. You'll ...
I never use any egg substitute and I don't have any trouble... Here's my method:
half and half gram/chickpea flour and buckwheat flour
oat or soya mylk (or whatever you like)
salt, herbs etc, to taste
use rapeseed oil to cook
half and half buckwheat flour and chestnut flour
hazelnut or buckwheat mylk (or whatever you like)
A homemade cheesecake can definitely be vegan and, if there is market for it, so can be commercially made cheesecake. There are good baking substitutes for egg available and milk in the kitchen can be almost always substituted by some kind of vegan milk (soy, almond, coconut.. you name it).
I am not sure about the USA but I know about Tesco here in UK ...
While chickpea flour omelette has already been mentioned a couple of times, I'd like to add two other variations for vegan 'omelette'.
These are Rava Chilla and Oats Chilla. The recipes sometimes use Indian names for ingredients, but quick Google search will usually clarify this.
While the Oats Chilla uses gram (chickpea) flour as well, substantial part of ...
I find the best substitute to for eggs is aquafaba (the liquid in a can of chickpeas). You can also make it yourself if you cook chickpeas at home, just reduce the water you cooked them in until it's slimy like egg whites.
3 tbsp of aquafaba = 1 egg.
I use it as a substitute for eggs everywhere. Baking, mayo, pancakes, etc.
A good alternative is a mixture of 1 part aquafaba, 1 part soy or almond milk and 1 part maple syrup. The maple syrup will caramelise while baking to give the brown shine and the aquafaba will help to add firmness.
I have made so many different types of vegan cheesecake using different filling ingredients. In addition to Erica's suggestions, you can also try avocado or coconut cream as the main filling ingredient, but there are loads of combinations that work.
I usually don't cook my cheesecakes after assembly, though they are usually not strictly raw because I often ...
As you can use vegetable suet and many recipes don't use milk, presumably the main issue is the eggs. Egg-free christmas pudding recipes aren't uncommon-- examples:
From the Guardian (also no alcohol or gluten; vegetable suet would be easier than grating pure veg fat but would bring in gluten that they didn't want)
A 1940s recipe (this calls for alcohol or ...
TL;DR: use one tablespoon of flaxseed meal per egg as a drop in substitute for eggs in baking. To avoid clumping, soak the flaxseed meal in an equal volume of water first or add the flaxseed meal to the recipe last.
Eggs serve a few main purposes in baking, they:
provide some leavening
provide water, macronutrients, and flavor
function as ...
I have a recipe for okonomiyaki from the book Cooking with Soy by Yoshiko Takeuchi
It suggests using ground flaxseed as a substitute for egg. I find ground and beaten flaxseed an effective replacement for egg in baking. I like to whip it with soymilk, but this recipe uses water.
The recipe incorporates okara, which gives it a more substantial, less dense ...
No. When kneaded, the gluten in flour such as wheat, barley, etc. traps the gas released by the fermentation process and make the dough raise. Aquafaba can in some cases replace egg white, but not gluten.
In gluten free bread, psyllium husk or xanthan gum are normally used to allow the dough to raise.
Sure. Let's start by quantifying the nutritional content of one large (50 gram) egg.
Protein: 6.3 grams
Cholesterol: 186 mg
Vitamin D3 (cholecalciferol): 44 IU
Iron: 0.6 mg
And we want to get all this within an energy budget of 77 kcal.
Let's start with macronutrients because those are bounded by hard limits on energy. We know that protein provides 4 kcal ...
Advice for whipping aquafaba is largely the same as whipping egg whites: you'll get firmer peaks faster the harder/faster you whip the liquid.
I am not able to find a good mathematical relationship between the power of the mixer and the integrity of the resulting whipped foam. However, stand mixers have more muscle than a hand mixer (or your arm):
Technically it isn't a cheesecake anymore, since cheese is not vegan. However, it's possible to make vegan imitation cheesecake: a dessert with the same flavor and consistency, but made without cheese.
There are a number of recipes out there (just Google!), and they appear to try different amounts of different bases to get that cheesecake texture:
If you want to make a simpler recipe, 330 ml of a carbonate drink will replace oil, eggs, and milk.
Or you can use chia, flax, or cornflour as egg substitutes. It is 1 tablespoon of chia, flax, or cornflour mixed with 3 tablespoons of water. Flax and chia seed "eggs" need at least 10 minutes soaking in the water before they are ready to use.
Here's what I actually did. It worked great!
Vegan and Gluten-Free Christmas Pudding
about 1/8 nutmeg (Use grated whole nutmeg. Don't use ground nutmeg. If the nutmeg is hollow, discard it)
1 sweet apple, grated
juice squeezed from a clementine/satsuma/small orange
1 clove, well crushed
seeds from 3 green cardamoms, well crushed
1/2 tsp cinnamon
I use medium hard tofu. I crumble it in a pan with sautéed onion and stir it in with the spices of my choice (saffron is great) . During cooking I may add a bit of hot water to alter the texture but the replacement is pretty good just as it is. Hope this helps you :)
Natively vegan, crepe like foods called dosa (plural dosai) have been a part of indian cuisine for a long time - some use rice flour (the original dosa. There are also vietnamese rice flour crepes), some chickpea flour (besan ka cheela. Usually made a bit thicker, but still considered a type of dosa in some localities IIRC), several other main ingredients ...
My fiance uses a fairly simple pancake batter and thins it with additional non-dairy milk to make a thin crepe batter. We haven't had any trouble with rolling or disintegration.
The basic ingredients we use are white wheat flour, baking soda, and whatever unsweetened non-dairy milk happens to be in the fridge.
I can't give you a recipe unfortunately since ...