There are lots of vegan egg options to choose from these days. Below are four vegan egg renditions you should know about and how I use them.
Bottled Vegan Eggs
JUST Egg makes an incredible liquid vegan egg. From the smell to the color to the texture, I think it’s almost indistinguishable from the real thing.
I use it to make vegan quiche, omelets, or scrambled eggs. They’re also great in Asian dishes that use eggs like vegetable fried rice or pad thai.
The only bummer: the bottles are small so you’ll go through them pretty fast. I use the entire bottle making brunch for two people.
Powdered Vegan Egg
Follow Your Heart makes a powdered vegan egg that’s brought to life by whisking it in ice cold water.
It’s a bit harder to work with than the liquid vegan egg since you have to rehydrate it, but it lasts in your pantry for much longer. This one makes a great staple for the times you don’t have the liquid on hand.
Flax Egg
You can make a flax egg by following the simple recipe below. Use this as an egg replacer in baked goods.
1 tbsp flax meal
2.5 tbsp water
Whisk both together for the equivalent of one egg in a recipe.
Chickpea Egg
Chickpea flour (also called garbanzo bean flour) is really great for vegan omelettes and quiches. Similar to the Follow Your Heart option, it’s going to last much longer in your pantry and stay ready for last-minute breakfast options.
The flavor is less egg-y but it still makes for a delicious alternative. Below is a recipe I really like.