Guest guest Posted December 24, 2005 Report Share Posted December 24, 2005 In digest#344, Erin asked: " In vegan recipes, the egg is often replaced with ground flax seeds, Ener-G brand powder, etc.. What if you don't want to use any of these? Are there more choices? A dollup of tofu? Many times, it seems to me, the quantity is so small as to be left out altogether.For example, is 2 tsp of flax powder really going to be missed in a brownie recipe? " ~ i have always found it depends on the recipe. Like if it is a baked good that requires the egg for lift, then some sort of egg replacer should be used. But many times i think it can be simply skipped, or you can used just about any moist little dollop to replace it. Here is a posted file from my group that i wrote which goes into more detail: Eggs have two important functions in recipes. First, because the protein in eggs coagulates upon heating, they help to thicken mixtures and hold them together. Second, eggs help to leaven baked goods, which makes them lighter and fuller. Eggs also add some moisture to these baked goods. If the recipe calls for one or two eggs, and does not require a great deal of leavening, just leave them out, adding a couple of extra tablespoons of water or other liquid called for in the recipe for each egg to maintain the intended moisture content . If more than two eggs are called for, substitute one of the following for each egg: ¥ 1 ounce (2 tablespoons) pureed soft tofu ¥ Use 1/4 cup mashed banana, applesauce, pureed prunes, pumpkin, or appropriate other fruit to replace the moisture of one egg and make a product somewhat tender. When using fruit to replace the egg in baked goods, try adding an extra half teaspoon baking powder for each egg omitted. ¥ Flour-baking powder mixture: for one egg, mix 2 tablespoons white flour, 1/2 tablespoon vegetable oil, 2 tablespoons water, 1/2 teaspoon baking powder. ¥ 2 tablespoons cornstarch ¥ 1 heaping tablespoon soy flour mixed with 2 tablespoons water ¥ 1 tablespoon flaxseeds pureed in a blender with 1/4 cup water ¥ Commercial egg replacer: This is a powdered mixture of potato starch, tapioca flour, and leavening agents; sometimes results are dry, experiment to find right combination of egg replacer and liquid To replace eggs that are used for binding, such as in burgers or loaves, try: ¥ Mashed potato ¥ Mashed banana ¥ Flour, matzo meal, or quick-cooking rolled oats (use sparingly; they can give your burger or loaf a heavy, dense quality) ¥ Cooked oatmeal ¥ Fine bread crumbs, moistened ¥ Tomato paste, thinned just a bit with water (not too much water, or it will lose its capacity to hold the recipe together) ¥ Tahini, mixed with a little bit of tomato paste ¥ Four ounces of soft tofu pureed with 1 to 2 table- spoons white flour ¥ Thickened white cream sauce made from flour, margarine, and soy, rice, or oat milk. Hope this helps! ~ pt ~ The snow is soft, and how it squashes! " Galumph, galumph! " go my galoshes. ~ 'Thaw', by Eunice Tietjens Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2005 Report Share Posted December 24, 2005 Thank you, PT, that sure helps me out. :>) And now, I'd like to ask a related question: what do you do to make the equivalent of " oil " or " butter " if you have no soy margarine? and only olive oil? Like for (sweet) pancakes, for example. Or is this even possible? Inquiring, pancake-craving persons wish to know. <g> TIA, Bron On 12/24/05, ~ PT ~ <patchouli_troll wrote: > > In digest#344, Erin asked: " In vegan recipes, the egg > is often replaced with ground flax seeds, Ener-G brand > powder, etc.. What if you don't want to use any of these? > Are there more choices? A dollup of tofu? Many times, it > seems to me, the quantity is so small as to be left out > altogether.For example, is 2 tsp of flax powder really > going to be missed in a brownie recipe? " > > ~ i have always found it depends on the recipe. Like if it is > a baked good that requires the egg for lift, then some sort > of egg replacer should be used. But many times i think it > can be simply skipped, or you can used just about any moist > little dollop to replace it. > > Here is a posted file from my group that i wrote which > goes into more detail: > > Eggs have two important functions in recipes. > First, because the protein in eggs coagulates > upon heating, they help to thicken mixtures > and hold them together. Second, eggs help to > leaven baked goods, which makes them lighter > and fuller. Eggs also add some moisture to > these baked goods. > > If the recipe calls for one or two eggs, and does > not require a great deal of leavening, just leave > them out, adding a couple of extra tablespoons > of water or other liquid called for in the recipe > for each egg to maintain the intended moisture > content . If more than two eggs are called for, > substitute one of the following for each egg: > > ¥ 1 ounce (2 tablespoons) pureed soft tofu > ¥ Use 1/4 cup mashed banana, applesauce, pureed > prunes, pumpkin, or appropriate other fruit to > replace the moisture of one egg and make a > product somewhat tender. When using fruit to > replace the egg in baked goods, try adding an > extra half teaspoon baking powder for each > egg omitted. > ¥ Flour-baking powder mixture: for one egg, > mix 2 tablespoons white flour, 1/2 tablespoon > vegetable oil, 2 tablespoons water, 1/2 teaspoon > baking powder. > ¥ 2 tablespoons cornstarch > ¥ 1 heaping tablespoon soy flour mixed with > 2 tablespoons water > ¥ 1 tablespoon flaxseeds pureed in a blender with > 1/4 cup water > ¥ Commercial egg replacer: This is a powdered > mixture of potato starch, tapioca flour, and > leavening agents; sometimes results are dry, > experiment to find right combination of egg > replacer and liquid > > To replace eggs that are used for binding, such as > in burgers or loaves, try: > ¥ Mashed potato > ¥ Mashed banana > ¥ Flour, matzo meal, or quick-cooking rolled oats > (use sparingly; they can give your burger or loaf > a heavy, dense quality) > ¥ Cooked oatmeal > ¥ Fine bread crumbs, moistened > ¥ Tomato paste, thinned just a bit with water (not > too much water, or it will lose its capacity to > hold the recipe together) > ¥ Tahini, mixed with a little bit of tomato paste > ¥ Four ounces of soft tofu pureed with 1 to 2 table- > spoons white flour > ¥ Thickened white cream sauce made from flour, > margarine, and soy, rice, or oat milk. > > > Hope this helps! > > ~ pt ~ > > The snow is soft, > and how it squashes! > " Galumph, galumph! " > go my galoshes. > ~ 'Thaw', by Eunice Tietjens > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2005 Report Share Posted December 24, 2005 Thanks, PT, for the replacement list. I've tried the prune puree before with very good results in chocolate brownies. -Erin Quote Link to comment Share on other sites More sharing options...
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