Eggs are totally non-vegan unless you have plants that lay eggs which is, I believe, out of this world.
You may or may not be aware of the torture chicken go through their short lifestyle and we may not go into these detail in this article. But, because we never assume that everyone knows, here’s an informative article “Come On! What’s the Problem with Eating Eggs?“.
Apart from being taken plain, eggs are found in many baked foods like cakes, cookies, muffins, biscuits, pies, rolls and the all time people’s favorite doughnuts.
As eggs are rich in protein, Vitamin B 2, and Vitamin B12, there are vegan substitutes that are equally rich in these nutrients. Most cereals, soy products, almond and coconut milk, nutritional yeast and spirulina are equally if not more rich in protein nutrients.
If you are thinking pastries, there are lots of egg replacements you can use in baking. Here are just five of them you can consider using:
Bananas are natural sweeteners and moisturizers for cakes and muffins so for a healthier snack. You do not have to use sugar as bananas are natural sweeteners.
Baking soda and vinegar
To achieve fluff in your eggless pastry, use this excellent combination.
Ener-G Egg Replacer
Ener-G makes an excellent replacer for vegans and the animal protein allergic because it is free from gluten, dairy, eggs, yeast, soy, tree nuts and peanuts. It is made from potato and tapioca starch. View it on Amazon.
You will utterly enjoy cakes, breads, and brownies made by silken tofu and it is a great denser too! Many manufacturers offer silken tofu on Amazon.
An ideal for whole grain and pancake baking, ground flax seeds is a good binder.
PETA has created this helpful guide on egg replacement. It makes things clear and helps you make the right decision when baking or preparing other foods:
Which egg replacement do you prefer for your pastry?