Vegan Egg Substitutes For The Benevolent Baker & Compassionate Cook

I needed a great vegan egg substitute. Why? I’m vegan and I love love love baking, but just about every baking recipe requires eggs—and I don’t eat eggs!

I choose not to eat eggs because they are not necessary for human health and survival, plus the chickens live in horrendous conditions, even the “free range” chickens producing the “farm fresh eggs.”

Thus, I had to find vegan egg substitutes because I’m obsessed with baking, but not if it includes cruelty to any living creature.

This page will provide you with some great vegan egg substitutes which will help you make even the “eggiest” of baking recipes delicious and completely cruelty-free!

Here are four fantastic reasons to choose vegan egg substitutes rather than eggs (the unborn embryos of chickens:

• Male chicks are disposed of because they are considered of no value in the production of eggs. Male chicks--a quarter billion a year--are unnnecessarily disposed of (they are killed) at the hatchery.

• There is horrible crowding within the hens’ cages! Though a hen has a wingspan of 30 to 32 inches, she is oppressively confined to an average living space of 48 square inches (about 7" x 7")—a space smaller than most computer screens! Not only is this space oppressive for one hen, but typically 5 to 11 hens occupy this same space!

• The hens begin to mutilate one another! Because of the crowding and other unnatural conditions, chickens tend to peck at one another, causing bleeding and other injuries. To avoid losing money, egg producers de-beak the birds (with a hot blade), a very painful process, that causes suffering or early death.

• Hens constantly breathe in toxic ammonia from decomposing uric acid in the manure pits below their cages.

My Favorite Vegan Egg Substitutes

Ener-G Egg Replacer:
This is by far the easiest, most convenient, and best-results-producing of the vegan egg replacers. You can buy this product at your local health food/natural food grocery, or in some “nutrition” sections in “conventional” groceries. Ener-G Egg Replacer is made primarily of potato starch and tapioca flour. I use this in any baking recipe calling for eggs or egg whites. It works wonderfully in cakes, muffins, breads, brownies, and cookies! (1 ½ teaspoon Ener-G Egg Replacer plus 2 tablespoons water is the equivalent to one egg.)

Flax Seeds and Water:
This mixture works well as a binder in pancakes and breads/muffins, but it does has a distict “flaxseed” or “nutty” flavor. Be sure to grind the seeds into a meal before mixing in a food processor or blender with the water—blend until this resembles a thick milkshake (1/3 cup flax seeds, ground plus 1 cup water equals 6 eggs). This will last, if refrigerated, for 3-5 days.

Mashed or Blended Banana:
Bananas are great substitutes for eggs in any sweet baking recipe or pancakes. (1/2 of a banana, mashed, equals 1 egg).Applesauce: As with the banana, use in your “sweet” baking recipes. (3 tablespoons equals 1 egg.)

Soft Silken Tofu:
Make sure to use the “Soft” and “Silken” variety to avoid any gritty bits in your baked goodie. Also, you must use a blender or food processor to get the tofu totally smooth before adding it to your creation. (1/4 cup soft silken tofu, smooth, equals 1 egg).

Find Your Favorite

Experiment, try all of these in your baking as a replacement for eggs. Figure out which one(s) work best and give you the tastiest results. You and our planet will be healthier every time you replace an egg with a vegan substitute. And the chickens will love you for it! I wish you success and delicious treats on your path to becoming a kind and compassionate baker.

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