Do you have questions about being vegan? Send them
to Jo using this easy form.
She would be happy to address your individual concerns
as well as general inquiries about vegan ethics, philosophy,
practical applications, and living compassionately.
Jo cannot respond to questions about nutrition or
answer questions that have already been addressed in
Jo will make every attempt to answer each question
personally, however, due to her schedule, this may not
be possible. If a reply is forthcoming, it could take
up to a few weeks, so please be patient. It is also
possible that your question will be answered directly
in the "Ask Jo!" column rather than an individual
If you'd like to view previous questions Jo has
answered, visit the Ask Jo! Archives.
Could you please tell me what I could
use instead of eggs in my favorite recipes, e.g.: cakes,
other desserts, and different kinds of loaves, etc.
I've tried commercial egg replacers but the ingredients
don't bind or the cakes don't rise.
Eggs are typically used to lighten baked
goods or to hold ingredients together. In most recipes
that do not require much leavening and call for only
one egg, the egg may simply be omitted. If, however,
a recipe is dependent upon a large quantity of eggs
or egg whites (as in an angel food cake or meringue
topping), no substitute exists that can provide a comparable
Following are several suggestions to
lighten and bind baked goods. Each is the equivalent
of one medium egg.
- Finely grind 1 tablespoon whole flaxseeds
in a dry electric blender or seed mill, or use 2 1/2
tablespoons pre-ground flaxseeds. (Always store ground
flaxseeds in the freezer because they are highly perishable.)
Transfer to a bowl and beat in 3 tablespoons of water
using a wire whisk. This mixture is not only an excellent
replacement for eggs, it also contributes vital omega-3
- 1/4 cup mashed soft tofu blended
with the liquid called for in the recipe.
- 1/4 cup mashed banana or applesauce
beaten with 1/2 teaspoon double-acting baking powder.
- 1 heaping tablespoon soy flour or
garbanzo bean flour beaten with 1 tablespoon water.
- 2 tablespoons flour, 1 1/2 teaspoons
canola oil, and 1/2 teaspoon double-acting baking
powder beaten with 2 tablespoons water.
The rise of cakes usually has more
to do with the leavening ingredients than with the
eggs. Baking powder is perishable and should be
kept in a cool, dry place. It also has a shelf life
and its potency will diminish as that date draws
near. To test if your baking powder is still viable,
mix 1 teaspoon with 1/3 cup hot water. If it does
not bubble vigorously, it should be discarded. Most
vegan bakers find that double-acting baking powder,
which releases gas when it becomes wet and when
it is exposed to oven heat, provides the best results.
If your recipe calls for baking soda, you can add
a little vinegar to the liquid ingredients to give
it some extra punch. About 2 teaspoons for each
8-inch cake or layer should do the trick.
To bind veggie burgers, loaves,
and casseroles, mix in one or more of the following,
adding just enough to make the mixture the consistency
of cooked cereal.
- starch (such as arrowroot powder,
potato starch, or cornstarch)
- flour (such as oat, soy, garbanzo,
whole wheat, barley, rye, or rice)
- dry rolled oats or cooked oatmeal
- bread crumbs or cracker meal
- finely crushed cornflakes
- instant potato flakes
- mashed potatoes
- nut or seed butters
- tomato paste
- nondairy white sauce
- soft tofu blended with a little flour
(use 1 tablespoon flour to 1/4 cup tofu)
Veganizing recipes that call for
eggs sometimes takes a bit of experimentation. Be
sure to write down exactly what you do so if you
like the results you'll be able to duplicate them
the next time you want to make the recipe.
Copyright © 1998-2015 by Jo
Stepaniak All rights reserved.
Nothing on this web site
may be reproduced in any way
without express written permission from the copyright