This nutritious seed is filled with antioxidants and can also be used as a vegetable egg replacement for baking and cooking when ground. Combine a tablespoon of ground flaxseed with 3 tablespoons of water, mix to combine and allow to stand for 5 minutes to thicken.
Ground linseed emulates the binding properties of eggs in breads, cakes, muffins, biscuits, burgers and vegetable meatballs. Finely ground Flaxseed is an outstanding binder. However, it has a nutty taste that is ideally reserved for whole-grain baked goods and pancakes.
How much to use: The simple ratio is 1 tablespoon ground flaxseed and 3 tablespoons of water to replace 1 egg.
Silken tofu & firm tofu
Tofu is a protein-packed vegetable egg substitute, while silk tofu adds a fluffy appearance when used as an egg substitute in cheesecakes, ice cream, sour cream or puddings. Firm tofu is a perfect choice for egg-free cooking, and works well in delicious dishes such as egg-free quiches, lasagna, spinach egg salad, or scrambled brunch.
Silken tofu is relatively tasteless, but it does make baked goods dense, so it's best used in brownies and other fast breads and cakes.
How much to use: Use 1/4 cup of pureed silken tofu for 1 egg.
Ripe bananas serve as a vegan egg alternative by adding moisture to plant-based dishes, while also offering sweetness. However, make sure to add more lifting agent (such as baking powder) to prevent thick baked goods.
Ripe bananas are ideally suited to cakes, pies and brownies.
How much to use: Using one medium-ripe banana, mashed up, to cover one egg.
Aquafaba is the name of the viscous water in which legumes such as chickpeas have been prepared. Roughly translated from Latin for 'bean broth,' this vegan alternative can be used instead of egg whites since the proteins and starches are structurally quite similar.
Aquafaba is surprisingly cheap since it is essentially a liquid contained in canned beans or chickpeas, but it can also be made at home by boiling dried beans and straining the liquid. In reality, homemade aquafaba may be preferred, because canned beans frequently contain salt as well as residues from the plastic liner of the can.
How much to use: Replace 1 tablespoon of aquafaba with 1 egg yolk, 2 tablespoons of aquafaba with 1 egg white, or 3 tablespoons of aquafaba with a whole egg.
Tapioca starch is used as a binding agent for sauces, puddings and condiments. Using 1 tablespoon tapioca starch, combined with 3 teaspoons of water, to replace one egg. Tapioca starch can be used to make the vegan mayonnaise soft and creamy. It is available in the most food stores section of the baking supplies section.
Source : https://proveg.com/uk/plant-based-food-and-lifestyle/vegan-alternatives/egg-alternatives/