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Recipes Around the World International Vegetarian Union
Vegan Extras
Contributed by Vegetarians and Vegans from around the world
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Egg Replacers
From: Scott Hembree

Garbanzos for Thickening
(Good for loaves and casseroles)

Soak overnight in water to cover: (Approximately 1 c dry garbanzos in 3 cups water).

Puree: 1 cup soaked garbanzos, 2/3 cup water

Blend very smooth. To use: 1/2 cup slurry = 1 egg

For soft custard texture--use 6 Tablespoons slurry per cup of liquid.
For regular texture--use 9 Tablespoons per cup of liquid.
For very firm texture--use 12 Tablespoons per cup of liquid.
Bake until center is done.

Flaxseed Jelly
(Use for merenges)

  • 3 Tbsp. flaxseed
  • 3 cups water
Boil 20 minutes. Strain. Pour jelly into jar with a tight lid. Use as egg, about the same proportions as whole egg.

When ice cold, put into mixer and beat like eggwhite. (Breaks down under heat.) Try folding into "whipped creams." Must be flavored and sweetened.

Gel Substitues for Eggs
(for cookies, and other baked goods)

I have tried the following ONE time, using Emes basic, unflavored (vegan) gel. In my opinion, it was quite successful; but don't feel I proved it sufficiently. Perhaps you would like to try it.

Substitute for 1 egg:

  • 1 tsp gel
  • 3 Tbsp cold water
  • 1/2 cup boiling water
Substitute for 2 eggs:
  • 2 tsp. gel
  • 1/3 cup cold water
  • 1/2 cup boiling water
Substitute for 3 eggs
  • 1 Tbsp gel
  • 1/2 cup cold water
  • 1/2 cup boiling water
A. Mix gel in cold water
B. Add boiling water. Stir to dissolve.
C. Place in freezer to thicken while preparing recipe. When ready to add the "eggs," beat thickened gel with mixer until frothy. This step is most important.
D. Add to batter recipe in place of eggs, and bake as directed.
For meringe: 3 "eggs" cover one pie.