Egg Substitutes.

Baked goods and sweets are a really easy way to incorporate vegan into your diet. In fact, I love to make a tray of muffins, a dozen cupcakes, or even a nice plate of cupcakes.

When looking at recipes, most of them call for milk, eggs, and butter.

I've shared with you guys my favorite butter and milk substitutes, so today's post will be about egg substitutes. 

My favorite egg substitute is made by a company called ENER G and it's creatively called Egg Replacer: A Culinary Egg Substitute. 

There is a peak of what the box looks like. (:

To use this, all you have to do is mix the Egg Replacer powder with water and whisk together. 

This is the easiest egg replacer to use, because all you have to do is adjust the measurements for how many eggs your recipe calls for. 

This powder is both gluten and wheat free. It contains no casein, dairy, yeast, egg, soy, or nut; as well as having little to no sodium. It contains no artificial flavoring or preservatives, has no added sugar and has 0 cholesterol. 

It will run you upwards of 10 USD to buy this at you local store, but I've seen it on the Ener-G website for as little as $7.35. 

It might seem expensive for some, but it has a much longer shelf life then eggs and the box lasts for quite a long time. 

I've had my box for over 2 years, I use it all the time, and it's still half full. 

There are other great egg substitutes too! Some of my other favorite substitutes* are:

- 4oz of soda, works great in cake batter

- 1 large banana mashed, works great in cookies (especially oatmeal raisin)

- 1/4 cup of vegetable oil in cake batter

-1/3 cup of applesauce

-1/4 cup of blended silken tofu

-1/4 cup of yogurt, you can use a regular or soy variety 

-1 tbs of water & 1 tbs of vinegar, mixed with 1 tsp of baking powder

*All listed substitutes are for 1 egg. 

Do you have a favorite egg substitute? 

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