Vegan Egg Replacements for Baking and Cooking 🥚🌱
Ingredients
- Aquafaba (chickpea brine)
- Apple sauce
- Banana
- Chia seeds
- Ground flax seeds
- Pumpkin puree
Preparation
Aquafaba (Chickpea Brine)
Save the liquid from canned chickpeas (3 tbsp = 1 egg).
Use as a low-calorie egg replacement.
Offers minimal nutrition.
Apple Sauce
Buy canned or jarred apple sauce OR make your own.
Bake apples, remove skin, and blend (0.25 cup/60g = 1 egg).
Low-calorie option with some fiber.
Banana
Ensure ripe banana, then mash with a fork (1 medium banana = 1 egg).
Rich in vitamin B6 and potassium.
Provides an energy boost.
Chia "Egg"
Combine 1 tbsp chia seeds with 3 tbsp cold water; let sit for 2-3 minutes (1 chia egg = 1 egg).
High in omega-3, iron, and calcium.
Flax "Egg"
Mix 1 tbsp ground flax seeds with 3 tbsp cold water; let sit for 2-3 minutes (1 flax egg = 1 egg).
Low-calorie option with omega-3, magnesium, iron, and calcium.
Pumpkin Puree
Buy canned or make by boiling/roasting pumpkin/butternut squash.
Peel, blend (0.25 cup/60g = 1 egg).
Low-calorie and rich in vitamins A & C.