Vegan egg substitutes

Chia seed egg

Eggs are used in baking and cooking to provide structure, bind the ingredients together, act as a rising agent because they trap air or add moisture but if you are vegan there are several substitutes that will work just as well. Which you choose depends on what you are making.  
There are commercial egg substitutes that are made of a starch such as potato starch and a rising agent - they seem to work well in cakes. I have also used 1 tbsp rice flour, 1 tbsp rapeseed oil and 2 tbsp almond milk to replace an egg in recipes where baking powder is also used such as cakes or cornbread. Below are some more egg substitutes.  

Flaxseed egg - great for binding ingredients together but not so great as a raising agent so if you do use a flaxseed egg in cakes you need some baking powder and a source of acid such as non-dairy milk 'soured' with a splash of lemon juice or apple cider vinegar. On the plus side the seeds add a vegan source of omega 3 to recipes. Use 1 tbsp ground flaxseed with 3 tbsp hot water.  Leave to stand for up to 30 minutes to form a mucilage which has a gel-like consistency.  Can be used in chocolate cakes or banana breads.

Chia seed eggs - similar to a flaxseed egg, a chia seed egg is not a great raising agent. They are however a good source of fibre. To make a chia seed egg use 1-2 tbsp chia seeds with 3 tbsp hot water.  

Silken tofu can work as an egg substitute and is great for adding moisture and protein but it can make cakes dense - an option for brownies though and can be used to make a vegan quiche.  Use 1/4 cup pureed to replace an egg.  For vegan 'scrambled egg',  heat 1 tbsp oil, crumble a block of tofu into the oil and stir fry .  Stir through 2 tbsp nutritional yeast and 1 tsp turmeric.  Nice with some chargrilled veggies added.

Mashed banana or stewed apple add moisture and flavour to pancake recipes.  Also can be used in chewy biscuits. Use half a cup.  

If its just egg white you need for your recipe, the liquid off chickpeas works really well.  I have successfully used this to make a sugar-free marzipan.  

Soy or coconut yogurt use a 1/4 cup to replace an egg in cake recipes where baking powder is also used.

Happy baking!

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