Hi, my name is Laura Crotty and I’m a culinary professional turned food writer. My first book titled The Little Vegan Dessert Cookbook, a Next Generation Indie Book Award Recipient has recipes for vegan eggs as well as delicious, easy desserts for those suffering from food sensitivities and allergies. There’s no need to pay retail prices for plant-based desserts and there’s no need to feel left out at a party or gathering. Nourish loved ones and friends with a nostalgic treat from my award-winning collection of classic desserts with plant-based ingredients!
When baking, it’s good to start with plant-based versions of your favorite recipes before jumping into substitutions for real eggs. This allows you to familiarize yourself with plant-based ingredients and how they interact with one another. When you’re ready to jump into substituting real eggs, it is important to start with recipes that require 2 eggs or less. Recipes that require 3 or more eggs tend to increase the possibility of failure. I like to think of baking as a science experiment. Ingredients interact in different ways when exposed to mixing, whipping, frothing, and oven temperatures. I recommend starting small. When trying a new recipe divide the ingredients by half, to cut back on waste if it doesn’t work out.
Why use original recipes at all you ask? I like to use original recipes when trying to create plant-based versions of my favorite foods because I’m working with the original tastes and flavors of that dish. Once that flavor profile is committed to memory, I enjoy the challenge of re-creating it without the use of animal products. More often than not, I end up with a wonderful flavor-filled adaptation that is completely original, and the best part is, I haven’t strayed too far from the flavor profile that distinguishes a great recipe.
Plant-Based Egg Recipes:
Aquafaba: In 2015 Goose Wohlt created the term, (Latin translation meaning water-bean), after discovering how to use bean liquid to replace eggs without the use of additives, and aquafaba, as we know it today, was born. I like to use bean liquid, or aquafaba, from cannellini beans or chickpeas because their liquid most resembles that of an egg white. If you want to use the liquid from different beans, please do, just make sure that the liquid resembles that of an egg white before using. If the liquid is too watery, simmer until it thickens to the consistency of an egg white. Allow aquafaba to cool to room temperature before using. Substitute the aquafaba for eggs in your recipe. Aquafaba can be stored in the fridge for up to 4 days.
Aquafaba Egg Substitute Measurements:
-1 tablespoon = 1 egg yolk
-2 tablespoons = 1 egg white
3 tablespoons = 1 egg
What I love about ground flaxseed is its’ shelf life. Ground flaxseeds can be stored in the refrigerator for up to 6 months (in an air-tight container).
-1 tablespoon ground flaxseed
-3 tablespoons room temperature water
Mix the ground flaxseeds and water together in a small bowl. Set aside for 3-5 min, or until the mixture thickens. Substitute for the egg(s) in your recipe.
Baking Powder Egg
Baking Powder Egg:
This is a versatile egg substitute recipe that I use often. I love how the ingredients are readily available in most kitchens.
-1 teaspoon no-taste oil (sunflower, vegetable, canola)
-2 teaspoons baking powder
-2 tablespoons water
Mix the ingredients together in a small bowl and set aside for 3-5 minutes. Substitute for the egg(s) in your recipe.
Keep in mind when using this egg substitute, that your recipe will have a hint of banana flavor. It works well in cookie and cake bread recipes.
-1/4 cup mashed banana
Substitute 1/4 cup of mashed banana for one egg in your recipe.
Join me @ Michiana Vegfest for my Homemade Plant-based Egg Demo!