Egg Replacements (vegan)

Ingredients

Option 1: Aquafaba

• • 3 Tbsp chickpea juice from a can

Option 2: Flegg

• • 1 Tbsp whole flax or chia seeds

  • 3 Tbsp warm water

Option 3: Bob's Red Mill Egg Replacer

• 1 Tbsp Egg Replacer

• 2 Tbsp water

Preparation

Option 1: Aquafaba

• 1. Use 3 tablespoons of the chickpea juice for each egg in the recipe, 2 tablespoons for each egg white.

  2. For use as a binder, whip juice until a foamy white consistency is achieved (about 1 minute)

  3. For use as an emulsifier, whip juice until stiff white peaks form.

Option 2: Flegg

• 1. Use 1 tablespoon of flax or chia seed, and 3 tablespoons of warm water for each egg in the recipe.

  2. Using a mortar and pestle (or spice grinder), grind the seeds into a fine meal.

  3. Mix the ground seed with the water and place it in the fridge for at least 1 hour.

Option 3: Bob's Red Mill Egg Replacer

• 4. Use 1 tablespoon of egg replacer, and 2 tablespoons of water for each egg in the recipe.

  5. Mix together with a fork, until very glutenous.