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

submitted 3 days ago by Sunshine@lemmy.vg to c/vegan@slrpnk.net

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[–] ptz@dubvee.org 7 points 3 days ago (21 children)

I'm a big fan of plant-based meats (otherwise, I'd have never stuck with vegetarian diet), but where do you even get plant based eggs? Are those new? Like, I've never seen them before but really want to try them. I'm lacto/ovo vegetarian but lactose intolerant and can't afford eggs, so right now this is about as close to vegan as I've ever been.

[–] houseofleft@slrpnk.net 6 points 3 days ago (5 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!

[–] ptz@dubvee.org 3 points 3 days ago (3 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 2 days 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.

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