One of the most common ingredients that make it not-so-simple to translate nonvegan recipes, especially baking recipes, into vegan versions is eggs. This is important to those of us who do not consume dairy products but like to recreate old favourites from our youth and traditional family recipes. Luckily, thanks to years of vegan pioneering, we can compile a comprehensive list of common ingredients you can use to turn mom’s classic recipes into vegan-friendly versions, minus the dangerous cholesterol and animal cruelty. Hooray!
TOFU: High in protein, vitamins, minerals and polyunsaturated fat, and low in saturated fat with no cholesterol, tofu imparts a light, moist texture yet doesn’t alter the flavour of your baking. For desserts, use silken or soft tofu, and be sure to puree the tofu well before adding to avoid lumps. ¼ cup blended tofu equals 1 egg.
BANANA: Keep in mind that bananas have a distinct flavour, so make sure to use them only when the fruity flavour will be complimentary to the recipe. Half of a blended or mashed banana equals 1 egg.
APPLESAUCE: This also has a distinctive and sweet flavour, so it’s best to use in cake, cookie, sweet loaf and pie recipes. 3 tablespoons of applesauce equals 1 egg.
FLAX SEED: High in dietary fibre, vitamin B12 and omega-3 essential fatty acids, flax seed oil promotes heart health by reducing cholesterol, blood pressure and plaque formation in the arteries. Be sure to mix the ground seeds and water well in a separate bowl before adding. 2 tablespoons of ground flax seeds (you can buy these at your grocery store or buy the seeds and grind them up in a blender), mixed with 3 tablespoons of water equals 1 egg.
POTATO: Mashed potatoes are quickly becoming a trend among vegans and nonvegans alike; perfect to use in cupcake and cake recipes, they retain no potato-ey flavour, yet are dense enough to be an effective binding agent and insure a moist cake. Yet another reason to keep cooked potatoes in the fridge! ¼ cup of cooked, mashed potato equals 1 egg.
STARCH: cornstarch, potato starch, arrowroot starch—it’s all good! 2 tablespoons of starch beaten with 2 tablespoons of water equals 1 egg.
OIL: The consistency of cooking oil is very similar to that of an egg, just be sure to use an oil with a light flavour. 2 tablespoons of water mixed with 1 tablespoon of oil and 2 teaspoons of baking powder equals one egg. Mix together well before adding.
