Veganising Your Recipes (Eggs, Meat and Honey)

22 Jul

Use the following guide to veganise your recipes

Eggs
Eggs have a variety of uses in cooking, and as such there are a whole host of different egg replacements that we can use depending on what we need them for.

“Eggs for Binding/Moisture”
1 egg = 1tsp soy flour + 1 tbsp water
1 egg = quarter cup of pureed fruit (apples, berries, squashes, soft fruit)
1 egg = half a mashed banana
1 egg = 3 tbsp nut butter
1 egg = 1 tbsp ground flaxseed/linseed + 3 tbsp hot water (let stand 10 minutes)
1 egg = 1 tsp psylium seed husk + 1/4 cup water (let stand 5 minutes)
1 egg = 1/4 cup silken tofu
1 egg = 2 tbsp arrowroot + 1 tbsp water
1 egg = 2 tbsp corn starch + 1 tbsp water
1 egg = 2 tbsp potato starch + 1 tbsp water
1 egg = 3 tbsp vegetable oil + 1 tbsp water
1 egg = 3 tbsp vegan mayonnaise
1 egg = 3 tbsp mashed beans
1 egg = 3 tbsp mashed potatoes

Eggs for Leavening
1 egg = 1-1 1/2 tbsp baking powder + 1-1 1/2 tbsp warm water + 1-1/2 tbsp oil
1 egg = 1-1/2 tbsp baking powder + 1 tbsp warm water + 1 tbsp apple cider vinegar
1 egg = 2 tbsp baking soda + 2 tbsp warm water
1 egg = 2 tsp baking soda + 2 tbsp warm water + 1/2 teaspoon oil
1 egg = 1 tsp baking powder + 1 tsp vinegar
1 egg = 3 tbsp water + 3 tbsp flour + 1-1/2 tps vegetable shortening, + 1/2 tsp baking powder
1 egg = 1/2 mashed banana + 1/4 tsp baking powder
1 egg = 3 tbsp ground flaxseed/linseed + 1/8 tsp baking powder + 3 tbsp water (let stand 10 minutes)
1 egg = 1-1/2 tbsp lecithin granules + 1-1/2 tbsp water + 1 tsp baking powder
1 egg = 1-1/2 tsp Ener-G Egg Replacer + 2 tbsp warm water (whisk to froth)
1 egg = 1-1/2 tsp tapioca/corn starch + 1-1/2 tsp potato starch + 1/8 tsp baking powder + pinch xanthan gum + 3-1/2 tbsp water + 1 teaspoon oil (whisk to froth)
1 egg = 1 tsp yeast dissolved in 1/4 cup warm water

Egg White Substitutions for Leavening
1 egg white = 1/4 tsp xanthan gum + 1/4 cup water (let stand 5 minutes, then whip)

Egg Yolk Substitutions for Moisture/Binding
1 egg yolk = 1-1/2 tbsp lecithin granules + 2 tsp water

Honey
Agave syrup, Maple syrup, Golden Syrup and Date Syrup can all be used instead of honey.

Meat
Meat can be replaced with a variety of commercially available products, depending on how authentic you want the taste. Tofu, Tempeh, Textured Vegetable Protein (TVP) and Seitan can be found either at big supermarkets or at health food shops.
Check out our recipes here, and subscribe for email updates on the right and add us on twitter @nakedvegancooks 

4 Responses to “Veganising Your Recipes (Eggs, Meat and Honey)”

  1. Christine August 5, 2011 at 10:49 am #

    What an extensive list! I commonly use tofu, banana, or flax slurry but wasn’t aware of some of these other options! Thanks! 🙂

    • radicalrabbit August 5, 2011 at 3:19 pm #

      No problem, let us know if you hear of any others – we are always looking to improve these resources. 🙂

  2. Seán September 1, 2011 at 4:48 pm #

    Brilliant. Thank you

    • Mike Michaelski March 6, 2013 at 1:11 am #

      While I’m going to remain an omnivore, it is wonderful to have a ready list of substitutes, especially when I’m cooking for large groups and we run low on an ingredient. I cook ‘in the field’ where there is often a one hour or more round trip involved in going to the store. Thanks for sharing such useful information.

      BTW, I cook on a surplus US Army MKT (Mobile Kitchen Trailer) normally for 100 or more diners at a time.

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