Monthly Archives: September 2013

Subs for Vegs: Egg replacements

This month I decided to provide some helpful tools for Vegan cooking. Being a Vegan, or cooking Vegan food, can be difficult when you don’t know how to replace eggs and dairies in everyday dishes. For me, dairies were always easier to replace than eggs because of the texture, baking properties and the ability to bind and bread ingredients the eggs have.


Here is a list of egg replacements for baking or cooking:



Silken Tofu

¼ cup of Silken Tofu

Process in a blender until completely smooth and creamy, leaving no grains or chunks.


1/3 cup of applesauce


¼ cup of applesauce + 1 tsp. baking powder.

Soy yogurt


¼ cup of Soy yogurt

Beat well before adding to mix.


1 tbsp. of ground flax seeds + 3 tbsp. of water

Mix ground flaxseed with water and allow it to rest till it becomes gelatinous, then use.If you only have the whole flaxseed, grind it in a coffee grinder.


½ pureed or mashed banana

Just mash it smooth.


3 tbsp. of pureed fruits

Puree blue berries, peach, pineapples, strawberries, etc. To avoid product being dense add an extra ½ tsp. of baking powder.


1/3 cup of cooked pumpkin or squash


¼ cup of canned pumpkin

Cook and mash pumpkin.


¼ of a cup of pureed prunes

Just puree prunes with water. (1 cup of pitted prunes + 6 tbsp. of water)

Potatoes, sweet potatoes.

¼ cup of mashed potatoes or sweet potatoes.

Cook and mashed potatoes or sweet potatoes.

Canola, sunflower or coconut oil

¼ cup of vegetable oil

Kosher Gelatin

1 tbsp. of vegan or Kosher gelatin + 3 tbsp. of lukewarm water

 Brands: Lieber®unflavored gel, Carmel® unsweetened gel, KoJel® unflavored gel, and Hain® Superfruits.

Add this mixture to the dough.

Agar Agar

1 tbsp. Agar powder or flakes + 1 tbsp. of water.

Dissolve Agar Agar with water. Whip, chill and whip again.

Vinegar + Baking powder

1 tbsp. of white vinegar + 1 tbsp. of water + 1 tbsp. of baking powder.

 Use this mixture only for cakes that require more than one egg

Mix vinegar and water then add baking power. When dissolved add to mixture.

Potato starch

2 heaped tbsp. of potato starch

Arrowroot powder

2 heaped tbsp. arrowroot powder


1 heaped tbsp. of cornstarch + 2 tbsp. of water

Soy flour

1 heaped tbsp. of soy flour + 1 tbsp. of water

Soda pop

 12 oz. of any soda pop

(one regular can)

Use to substitute 3 eggs

Homemade Mixture 1

2 tbsp. of flour + ½ tsp. oil + ½ tsp. of baking powder + 2 tbsp. of any liquid (almond milk, soy milk, coconut cream, soy liquid yogurt).

Beat together until smooth.

Homemade Mixture 2

2 tbsp. of water + 1 tbsp. of oil + 2 tsp. of baking powder.

Beat together until smooth.


Nasoya® Nayonase Vegan spread, Earth Balance® Mindful Mayo, Follow Your Heart® Vegenaise.

Some brands in stores…

Bob’s Red Mill® All Natural Egg Replacement

1 egg = 1 tbsp. of Bob’s Red Mill® Egg Replacement and 3 tbsp. of water.

Ener-G-Egg Replacer®

(is Gluten Free!)

1 egg or egg white = 1 ½ tsp. dry Egg Replacer + 2 tbsp. water1 egg yolk = 1 ½ tsp. dry Egg Replacer plus 1 tbsp. water

*All the commercial brands listed are suggestions of the best “considered” options of Vegan products available. Most products are Organic, have No-trans Fats, are GMO free, MSG free and some are Gluten free. It is still recommended to consume moderate amounts of processed foods. Most can be found at Publix and Target, some even at Wal-Mart.


Egg Whites replacement

  • Agar Agar
  • Gelatin
  • Commercial egg replacer


  • Tofu
  • Ground flaxseed
  • Soy yogurt


  • Applesauce
  • Mashed Banana
  • Ground flaxseed
  • Soy yogurt
  • Tofu
  • Commercial egg replacer

Sweet breads, cupcakes

  • Pureed fruits
  • Applesauce
  • Mashed Banana
  • Mashed Pumpkin
  • Ground flaxseed
  • Soy yogurt
  • Arrowroot powder
  • Tofu
  • Potato starch


  • Pureed fruits
  • Applesauce
  • Mashed Banana
  • Ground flaxseed
  • Soy yogurt
  • Arrowroot powder
  • Potato starch
  • Vegetable oil
  • Soy flour
  • Gelatin
  • Vinegar and baking powder
  • Soda pop


  • Applesauce
  • Mashed Banana
  • Mashed Pumpkin
  • Ground flaxseed
  • Soy yogurt
  • Vegetable oil
  • Soy flour


  • Vegetable oil
  • Soy flour
  • Cornstarch
  • Commercial egg replacer


  • Mashed Bananas
  • Flax seeds
  • Soy flour

Chocolate pies, quiches, pudding

  • Tofu
  • Cornstarch

As a binder and coating (savory dishes)

  • 2-3 tbsp. of tomato paste, potato starch, arrowroot powder, whole-wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes.
  • ¼ cup of pureed tofu + 1 tbsp. of flour.
  • Breadcrumbs, cooked oatmeal, cooked rice (burgers, vegetable loaves…)
  • For coating: 1 tbsp. of ground flaxseed + 3 tbsp. of water + ½ cup of almond, soy or coconut milk.

Scrambles, salads, sandwiches, omelet

  • Tofu (You can add Pink Salt to give it an “eggy” flavor.)
  • Commercial Egg replacements will not work.

Hollandaise sauce, Mayonnaise, Custard, Quiches (Vegetable-based emulsifiers and thickeners)

  • Xanthan gum
  • Guar gum
  • Tofu

Remember to choose the right option depending on the purpose of the egg in the recipe. Is it for coating? Use ground flaxseed! Is it to make bread? Use tofu! Is it to make muffins? Use mashed pumpkin or banana! Trust me, you can do it! It is a matter of trying and seeing what option works better for the dish you want to make.

Do you like sweets? Try this next recipe, you will love it!

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Carro Cupcakes

A Vegan Carrot Cupcakes with A Not- so- Vegan Frosting

carrot cupcake

Recipe for: 12 cupcakes
Serving Size: 1 cupcake
Calories per Serving: 200Kcal (without frosting)
Nutritional Value:
This cupcake contains about 2.8g of Protein and 2.25g of Fiber. Covers about 35.5% of Vitamin A, 7.5% of Calcium, 6.5% of Iron and it also contains Vitamins E, B12, D, C, and Riboflavin. It contains omega 3 fatty acids, is low in saturated fats and has 0 Trans Fats.*

Approximate cook and prep time: 40 minutes



  • 1 cup of whole-wheat flour
  • 1 cup of all-purpose flour
  • 1 tsp. of baking powder
  • 1 tsp. of baking soda
  • ½ tsp. of salt
  • 1 cup of raw sugar
  • 1/3 cup of coconut oil
  • 1 tsp. of vanilla extract
  • 1 tbsp. of ground flaxseeds
  • 3 tbsp. of water
  • 1 1/3 cup of shredded or processed carrots
  • 1 cup almond milk
  • ½ cup of shredded coconut
  • more shredded coconut to decorate


  • Preheat oven to 350 degrees F° and line a cupcake tine with 12 paper liners.
  • In a large bowl, whisk together whole-wheat flour, all purpose flour, baking powder, baking soda and salt.
  • Mix ground flaxseeds with water and let it rest until it gets a gelatinous texture.
  • In a separate bowl, whisk together raw sugar, coconut oil, almond milk, vanilla extract, and flaxseeds’ mixture.
  • Add the wet ingredients to the dry ingredients and whisk to together to combine. I used my Kitchen Aid stand mixer in speed 4 for about 2 minutes.
  • Gradually mix in shredded carrots and coconut (leave some to decorate). You want a lot of carrots, but you do not want them to take over and become the majority of the cupcake batter.
  • Use an ice cream scooper to evenly distribute the cupcake batter throughout the line cupcake tin.
  • Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done. Cool before frosting.


The reason why I called the cupcake a “carrot cupcake with a no-so-vegan frosting” is because I used Dulce de Leche as a frosting (a milk-base caramel). Yes, I made an exception in my diet but you don’t have to. You can make a caramel or look for a vegan frosting that you like. I simply used Dulce de Leche and sprinkle some shredded coconut on top. Enjoy!!!


Source: Nutrient data for this listing was provided by USDA SR-21.

*Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

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