Note: This is the first installment of a three-part series on alternative uses for common kitchen staples
Being a vegetarian for the last two years, the number of times I have been asked if I only eat salad is, quite frankly, unbelievable. (More unbelievable is that my mother continues to ask me that question to this day.) There are myriad ways to take a carnivorous meal and turn it into veg-friendly fare — fall-off-the-bone ribs being the only exception, unfortunately — and I’ve had quite a time figuring it all out.
This tofu-driven journey was amplified when I opted into going vegan for three months, thus eliminating my most-coveted protein: eggs.
Brown eggs are great by themselves, but adding salt, pepper and fresh dill makes them even better.
Why was I bound under a personal oath to give up eggs? Because, according to the Vegetarian Resource Group, vegans, in addition to being vegetarian, “do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.”
I think I speak for everyone when I say the term “literally” is thrown around all too loosely these days, but when I say I literally eat eggs with nearly every meal, I mean it. So giving them up for three months was quite a task, especially when it came to baking.
Thankfully, by this point in my vegetarianism, I knew how to experiment with different foods and spices in order to mimic that of non-plant-based dishes, so figuring out how to get around eggs while cooking and baking wasn’t necessarily the most difficult thing in the world. In fact, it was quite interesting.
Below are four different ways I’ve learned how to substitute eggs for breakfast, lunch, dinner and in desserts. And though it’s been a while since I’ve kicked veganism, I continue to resort to these tricks even when I do have eggs in the refrigerator, because they’re that good.
1. Applesauce: This is easily my most favorite egg replacement, because not only does it give whatever you’re making the most delicious hint of apple, but it also doubles as an oil substitute when baking. I highly suggest using applesauce only for baking breads, cookies or cakes, or making pancakes and waffles, unless you’re into your savory dishes marrying with an unfamiliar taste. (¼ cup applesauce = 1 egg)
2. Flaxseeds: The most interesting of them all, flaxseeds never seize to amaze me in the way they cook. The texture from beginning to end changes tenfold, with the seeds turning into that of an egg white after simmering for a little less than five minutes. Flaxseed eggs are recommended for any eggless baking, but pizza crusts are where I’ve used them most often. (1 tbsp. ground flaxseed or flaxseed meal + 3 tbsp. water = 1 egg)
Flaxseed meal, left, in its pure form. After cooking it in water for five minutes, it turns into a paste, shown on the right.
3. Tofu: Who says you have to be a vegan to replace tofu for eggs in your breakfast scramble? I personally love doing so, and adding dashes of cumin, paprika, garlic salt, sea salt and ground pepper, and fresh dill makes it even better. Not only can tofu be used as a physical egg, but it also can be pureed and used in the same way as flaxseed eggs and applesauce. (¼ cup soft or silken tofu = 1 egg)
4. Bananas: Another one of my favorites, bananas are shockingly resilient when it comes to unconventional cooking and baking. Not only can they be used as an egg replacement in desserts and baked goods, but they can also be used to make vegan ice cream, smoothies, yogurt and sorbet. Just make sure, of course, that whatever you’re substituting bananas in pairs well with the other ingredients being used. (1 ripe banana = 1 egg)