Vegan Egg Substitutes

There are many varieties of vegan egg substitutes for different recipes. Below is alphabetical list.

Agar Powder
1 TB Agar Powder mix with 1 TB Water, then let it form curd. Squash curd for 1 egg white substitute. Agar powder can be found in health food stores, Whole Foods, Asian Supermarkets.

In baking, one banana for each egg called for. Make sure bananas are compatible with the other flavors in the dessert.

Enter-G Egg Replacer
This is a reliable egg substitute for baking. Powdered egg replacers such as this cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.

1 Tbsp. ground flax seed with 3 Tbsp. water = 1 egg

Apple puree or any high pectin content fruit could work, although not as effective as banana. For apple, 1/4 cup of apple puree for each egg.

Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu for one egg. Keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes. You can also make pretty good vegan egg sandwich with tofu. Make sure to use plain tofu and purée tofu thoroughly when using it.

Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles. See vegan egg salad and vegan breakfast scrambles for example.

Potatoes – Boiled and Mashed
1/4 cup = 1 egg

Potato Starch
2 Tbsp = 1 egg

Prunes – Grinded
1/4 cup = 1 egg
Fruit purées as egg replacement tend to make the final product denser than the original recipe, so add an extra 1/2 tsp. baking powder.

Pumpkin – Cubed and Boiled
1/4 cup = 1 egg

Squash – Cubed and Boiled
1/4 cup = 1 egg

Other Egg Substitute Mixtures
2 TB Water + 1 TB Oil + 2 tsp. Baking Powder = 1 egg

Egg Replacement Tips

Work out what you want your egg replacement to do. Do you want to replace a whole egg, or just the yolk or just the white? This will help determine what to use in place of the egg product. Eggs have different uses – sometimes they are used for binding, sometimes for leavening (making lighter/fluffier) or sometimes just for the taste. You should also try to be aware of which of these elements you are trying to replace. If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).

Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. In addition, bromated flour which is toxic for you, is optimal ingredient for fluffy and airy baked goods, so since you should be using unbromated whole flour, this is somewhat challenging even with egg.

Look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.

If you’re looking for an egg replacer as binding agents, try adding 2 to 3 Tbsp. of the following: for potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, rolled oats, bread crumbs, cornmeal/flour or 1/4 cup tofu puréed with 1 Tbsp. flour.

For pancake, there are many different options. The most common options are:

  • Just with flour
  • With fruit such as mashed banana
  • 2 TB Water + 1 TB Oil + 2 tsp. Baking Powder = 1 egg

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