Why it really works: The thick, gloopy nature of mashed potatoes and pumpkin puree make them a great egg alternative for recipes that require a binding agent—like meatballs, says Harbstreet. Probably clashing flavors is the one difficulty that may come up with utilizing a substitution like this, she notes. Whereas mashed potatoes have a comparatively impartial style, solely go for pumpkin puree the place it can meld nicely with the opposite substances at play—say, a recipe that makes use of heat, autumnal spices like cinnamon and nutmeg, slightly than vivid zesty flavors like tomato and garlic.
use it: Add two or three tablespoons to a meatball or meatloaf combine earlier than forming. Utilizing your palms, work the substances till they stick collectively on their very own. If the combination continues to be very crumbly, add an extra tablespoon till you attain your required texture.
6. Chickpea Flour
Finest for: mock-omelets and frittatas
Why it really works: Your selections are restricted in terms of discovering substitutions for purely egg-based dishes like omelets and frittatas, however Zaita says this one comes fairly darn shut. “Chickpea flour has a heat, toasty taste by itself, however you possibly can add herbs and spices to jazz it up, and you may cook dinner it on the range in a nonstick pan for a foldable omelet, or bake it like a frittata with vegetable and cheese fillings,” she explains. The ultimate outcome falls someplace between a savory pancake and an omelet or frittata, however will fulfill your yearning for both in a plant-based method.
use it: Use a whisk to mix one and one-half cup of chickpea flour with two cups of water. Add veggies, cheese, or spices as desired. Warmth a skillet with impartial or olive oil and add the combination. Prepare dinner till it solidifies, then fold for an omelet or depart flat for a frittata.
7. Aquafaba
Finest for: meringues
Why it really works: Nothing compares to aquafaba—the wonderful liquid byproduct of canned chickpeas—in terms of vegan egg substitutes for meringues, says Geiger. They whip up practically identically to precise egg whites, and their construction is simply as sturdy, making it supreme for all over the place you’d usually use the latter—whether or not that be in a buttercream frosting, macarons, and even within the foam of a cocktail (or mocktail!).
use it: Place a sieve over a bowl and drain a can of chickpeas into it. Utilizing a stand or hand mixer, whip the whites for a number of minutes till you attain gentle or stiff peaks. Add two to a few tablespoons of sugar for sweetness if desired.
8. Packaged Egg Whites
Finest for: omelets, scrambles
Why it really works: Though you could not be capable of discover entire eggs on the retailer, pasteurized, packaged egg whites usually are not as onerous to return by—and can be utilized to stretch nonetheless few total eggs you do occur to have available, says Harbstreet.
use it: Mix one entire egg with two eggs value of whites, plus a little bit of cream to convey again the lacking richness. Whisk collectively till mixed then cook dinner nonetheless you want, whether or not in scramble, omelet, or steamed type.
9. Powdered Eggs
Finest for: omelets, scrambles
