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Over 50 NYC Bodegas Add Plant-Based Eggs To Breakfast Sandwiches (plantbasednews.org)

submitted 1 month ago by Sunshine@lemmy.vg to c/vegan@slrpnk.net

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[–] houseofleft@slrpnk.net 6 points 1 month ago (2 children)

I think "plant based egg" sometimes give the wrong idea. I haven't come across any plant based eggs in the way you get "plant based bacon" say, but like other people mentioned aquafaba (chickpea water) is a great substitute in cooking uses (cakes, muffins etc), and scrambled tofu is an awesome replacement for scrambled eggs.

Haven't seen a "vegan fried egg" yet- we can all dream though!

[–] grrgyle@slrpnk.net 3 points 1 month ago

Haven’t seen a “vegan fried egg” yet- we can all dream though!

I do dream, it's true. And I'd be the first to line up if it actually happened. But also... I think I'm coming to grips that some of the things I enjoy might be fruit of the poisonous tree (cruelty), and that I should just move forward with new things rather than recapture what I remember.

Losing my cheese goggles was huge. I didn't think I would ever be able to do without a replacement, but it turns out I don't need to put dairy all over everything vegetarian to make it good.

[–] ptz@dubvee.org 3 points 1 month ago (2 children)

Yeah, I guess I mostly meant "egg substitute" that I can use as an ingredient. Being able to scramble one up (or even make an omelette) would be nice too.

[–] budget_biochemist@slrpnk.net 8 points 1 month ago

Most "egg substitutes" work well for a particular use case of eggs, and not for others. E.g.

Aquafaba (chick pea water) whips up like egg whites and can be used to make sponge cakes, merengues or similar fluffy sweets.
Chia or flaxseed/linseed are a good replacement binder for muffins and denser cakes (and good for fibre and protein too).
Tapioca starch and baking powder can also work to give a bit of leavening for muffins (McKensie vegan baking egg subtitute)
Ground cashews and/or avocado can be used for some richer desserts like mousses.
Kala Namak, a dark sulphurous salt which adds the smell and flavour of egg yolk, but doesn't add texture like the above stuff.
Tumeric is often used to add a bit of yellow colour to make vegan omelettes and scrambles look like eggs.

I haven't seen any subsitutes that are a straight drop in for all purposes of eggs, usually you have to use several depending on the recipe.

[–] lapping6596@lemmy.world 3 points 1 month ago

There's "just egg", it's pretty close to real scrambled eggs.