This is one of the big questions we get; “What do I use as an egg substitute?” Introducing ‘How to’ Vegan Egg: the best plant based egg substitutes.
These substitutes and alternatives will give you egg-axctly (forgive me, there plenty more where that came from!) what you need. There are vegan egg alternatives for everything from breakfast time scramble, to cakes, pastry, burgers, patties, pancakes, fritters, frittatas and meringue.
We’ve gone ahead and made you a lovely graphic of vegan egg substitutes & replacement, as well as their uses. Feel free to put it up in your kitchen! Then I’ve given you a bit more information on each vegan egg alternative, where you can buy them and some recipe ideas.
If you’re looking for more guidance on making plant based eating easy, without the overwhelm, we have a FREE guide of our top Secrets and Tips – you can get it here!!
Heads up! This post contains affiliate links, so we’ll earn a little commission from qualifying purchases. This keeps us creating vegelicious content 🙂
Quick note on eggs in baking: Eggs act as a binder to keep the ingredients together, can help give a puffy texture by trapping air and adds moisture. All these things can be done with vegan egg substitutes, so we’ve got you covered!
1. Ground Linseed / Flax Seed as an Egg Substitute
When you mix ground linseed with water it makes a jelly like substance; perfect for binding!
Linseed is brilliant in savoury dishes too to bind those vegan burgers and patties, giving a more solid (often ‘meaty’) texture. We’ve used linseed egg in Louise’s Amazing BBQ-able burgers and my Cannellini bean and artichoke vegan crabless crab cakes. Linseed is also fab for crunchy outer breadcrumbs for your savoury dishes.
How much to use: 1 tbsp ground flaxseed + 3 tbsp water = 1 egg
Where to buy: You can buy linseed / flaxseed already ground or buy it whole. (affiliate links). Available online, in healthfood shops and some supermarkets. If you’re buying them whole you can just blend with a food processor.
2. Ground Chia Seeds
You probably know these as a great breakfast food, especially as they’re packed full of protein! They are also a fabulous vegan egg alternative as they make a super strong binder. When you mix ground chia seeds with water you get a jelly-like mixture which is perfect for making burgers and patties stick together, and gives a firm chewy texture. It worked a treat with my Lentil Koftas and Tofu and Courgette Meatballs.
For vegan baking, I like using chia seeds over linseed when I’m going for a crunchy or harder sweet treat, like my Apricot, date and walnut layer bars.
How much to use: 1 tbsp ground chia seeds + 3 tbsp water = 1 egg
Where to buy: Chia seeds are available online (affiliate link), in health food stores and some supermarkets.
3. Tofu as an Egg Substitute
Oh our favourite! Tofu is the best egg alternative for vegan breakfasts, as well as quiches and frittatas. Scrambled Tofu is easy to make with just a few extra spices and condiments added. There are generally two types of tofu; firm and silken. I prefer the silken variety for scrambled tofu as it has a more eggy texture, but but try both and see what floats your boat!
Frittatas generally need silken tofu, which mixes in well with the other ingredients for a great egg alternative dish, like Louise’s Leek and sun dried tomato frittatas.
Where to buy: Most supermarkets, in all health food shops and online. Our favourite is Clearspring Organic Silken Tofu
4. Aquafaba (replacing egg whites)
This vegan egg substitute might be less familiar, but it is so magical. Aquafaba is the juice from tinned chickpeas! When chickpeas are boiled, they leach out proteins into the water. This gives the chickpea cooking water a slightly viscous texture, that has really similar properties to egg whites, making it a great egg alternative. When whipped it goes stiff like whisked egg whites, making brilliant meringues. My Vegan Eton Mess with Summer Fruits has become a popular summer party staple!
Aquafaba is great in other kinds of vegan baking, like the scones from our Vegan Afternoon Tea.
Aquafaba is also the key to a great vegan mayonnaise, which you can make yourself (shameless plug for Louise’s Garlicky Vegan Mayonnaise) or you can buy it; we like Follow Your Heart’s version. (affiliate link)
How much to use: 3 tbsp of aquafaba = 1 egg white
Where to buy: Of course you can buy tins of chickpeas literally anywhere – hurray!
5. Mashed Banana as an Egg Substitute
Mashed banana is a great egg replacement for vegan baking and pancakes. A great way to use up bananas going brown – no waste around here, thank you!
Louise and I actually don’t use mashed bananas so much as an egg replacement but it would work in pretty much any of our sponge cakes or brownies, like our Fruity Vegan Coconut Muffins.
How much to use: 3 tbsp mashed banana = 1 egg
Where to buy: Anywhere!
6. Applesauce as an Egg Substitute
This a slightly sweeter vegan egg alternative that acts as a binder in vegan cakes, so you could less sugar with this one. Best to buy unflavoured and unsweetened applesauce (which will still be a bit sweet!) or you could puree your own apples.
Louise and I generally don’t use this much in our vegan baking; we are always so well stocked with linseed! But it would work well in any of our cakes like this Vegan Spiced Apple and Sultana Cake; in fact, this would be even more apple-ly if you used apple sauce as a vegan egg substitute.
How much to use: 3 tbsp = 1 egg
Where to buy: Almost anywhere
Commercial Vegan Egg Substitutes
The market has been hard at work making great vegan egg replacements for vegan baking and vegan breakfasts. There are several around. We love Vegan Egg by Follow Your Heart (affiliate link) which will fulfil all your baking needs as well as giving you fluffy omelettes, scrambled eggs and frittatas.
Can’t wait to see what you cook with these great vegan egg alternatives & substitutes – don’t forget to post your photos on social media and tag us. We love to see how you’re doing!