Vegan Egg Substitue

May 24, 2011 by 8 Comments

Vegans…meet your new egg.

 

I’ve been craving fried eggplant, but after banning eggs at home completely, I let the huge purple veggie start to wan in freshness because I couldn’t come up with any egg substitue for dredging.  But after some research and a new found love for flaxseeds, I found this concoction, simply made from warm water and ground flaxseeds!  They sure don’t taste like egg when eaten raw, but used in baking recipes AND for dredging veggies, it’s sticky, gloopy (not my most eloquent word) consistency is identical to it’s counterpart.

(NOTE: The ratio for this recipe follows as 1 cup flaxseed to 3 cups water, 1/2 cup flaxseed to 1 1/2 cups water, 1 tbsp to 1/4 cup water)

1/2 cup flaxseed (brown or golden)

1 1/2 cups hot water (NOT boiling)

  • Grind flaxseed in a coffee blender, until throuroughly mixed (it was have a sand-like look and texture when done)
  • Pour ground flax and hot water into a bowl and whisk quickly for 1 to 2 minutes
  • Let stand 10 minutes before serving (mix will thicken)
  • Store in an air-tight container for up to 2 weeks- 1/4 of a cup of this mixture is equal to about 1 EGG

Related posts:

Pad Thai
Paprika Millet and Lime Sweet Potato Baked Tortas with Spicy Cilantro Sauce
Orange Glazed Tempeh with Sesame Chard
Share
Filed Under: Lisa's Blogs, Raw meals, Recipes, vegan
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

Trackbacks

  1. Apple Rhubarb Vegan Pancakes « The vegetarian pact's Blog says:
    June 13, 2011 at 11:59 am

    [...] ¼ cup flaxseed “egg” [...]

  2. Suagr-Free, ALMOST Vegan Zucchini Bread « The vegetarian pact's Blog says:
    July 31, 2011 at 10:03 pm

    [...] 3/4 cup vegan “egg” [...]

  3. Panko Green Beans with Cucumber Dill Dip (4 different ways) « The vegetarian pact's Blog says:
    August 25, 2011 at 10:42 am

    [...] cup “egg” (for vegan option [...]

  4. Juiced Pulp Bread « The vegetarian pact's Blog says:
    August 30, 2011 at 4:57 pm

    [...] 1/3 cup vegan “egg” [...]

  5. Vegan Corn Muffins « The Vegetarian Pact's Blog says:
    September 19, 2011 at 8:45 pm

    [...] 3 tbsp vegan “egg” [...]

  6. Baked Eggplant & Chard Polenta Lasagna « The Vegetarian Pact's Blog says:
    March 27, 2012 at 12:42 am

    [...] 1/4 cup vegan “egg” [...]

  7. Spinach, Scallion & Leek Breakfast Casserole says:
    November 20, 2012 at 8:34 pm

    [...] of 3 “egg” replacements (we tried Ener-G and it worked well-flaxseed egg will probably work as [...]

  8. Baked Zucchini Fries with Green Onion Dip says:
    April 15, 2013 at 8:56 pm

    [...] for awhile. Recently though, my desire for fries outweighed my annoyance about having to grind up flax seeds for eggs and I was on my way to making a yummy batch of vegan baked fries, that are totally [...]

Leave a Comment...

*