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There is no dearth of mock eggs in the market with many companies coming up that are attempting to imitate animal products with plant foods. However, it’s important to be careful with commercial egg substitutes, as they often contain chemical stabilisers and artificial colours, not to mention being pricey. Fortunately, there also exists a plethora of plant-based options readily available in the kitchen that mimic the texture and flavour of eggs quite well.
Things to remember when choosing a plant food as an egg substitute are- proper pH levels and consistency; also the substitute itself should not overpower the final food item with its own distinct flavour or by altering its colour. These substitutes can not only replace the excellent protein and fats contained in the eggs but also contribute additional dietary fibre, like the flaxseed which boasts of omega-3 fatty acids, similar to the egg in addition to containing vitamins and minerals. Others can be enhanced by cooking in olive oil to amplify their omega-3 content.
Ground Flaxseeds
An ideal 1:1 egg replacement. The flax seeds can be mixed with water and ground in a mixer. Allow it to rest for 15 minutes to get a gelatinous mixture which is a perfect egg substitute. Scale up according to the ratio if your dish requires more eggs. This versatile egg substitute can be utilised in baking as it makes wonderful cakes, cookies, and loaves, without having to miss the flavour of eggs. Truly, it is one of the most adaptable vegan alternatives to traditional eggs, perfectly swapping both taste and nutritional value.
Chickpea Water (Aquafaba)
Aquafaba is the liquid that is left behind when chickpeas are cooked and it works as a remarkable egg white substitute because of its unique texture. While many egg substitutes exist, few can imitate aquafaba's ability to whip up and form fluffy omelettes or those delicious cake icings that require eggs. Thankfully, just a small amount of aquafaba can replace eggs in recipes, without leaving behind any unwanted chickpea-like flavour. Its neutral taste allows the flavours of your desserts to stand out too.
Silken Tofu
Silken tofu makes a great mock egg salad. Start by cutting the tofu into uniformly sized cubes. In a small bowl, stir together mayonnaise, dijon mustard, turmeric, and a pinch of kala namak to create a flavourful mix. Next, transfer the tofu cubes into the bowl and mix together to evenly coat it. You can even mash some of the tofu to get that additional egg-like texture.
Split Moong dal
Many commercial mock egg brands use moong dal as their raw ingredient along with additional flavours to create egg-like taste. Here’s how to make it yourself. Begin by placing dry mung beans in a bowl and generously cover them with water. Allow the mung beans to soak overnight, making sure they are submerged in approximately an inch of water. The next day, drain the soaked mung beans and transfer them into a mixer along with nutritional yeast to make your homemade egg substitute. Blend the mixture until it reaches a velvety smooth consistency, then transfer the liquid into an airtight container. Store the mix in the refrigerator, where it can be kept for up to a week. Use it in baking your desserts.
White Button Mushrooms
Get ready to be surprised by the versatile texture and flavour-absorbing capabilities of white button mushrooms. When finely diced, their innate squishiness allows it to mimic egg whites while readily absorbing the flavours of any added spices. Introducing nutritional yeast into the mix not only complements the mushrooms beautifully but also imparts a subtle yellow hue to it. Use it to make vegan scrambled eggs.
To Make Vegan ‘Scrambled Eggs’
Ingredients
1 tsp olive oil
½ chopped onion
1 chopped tomato
1½ cups white button mushrooms sliced
½ cup besan
½ cup soy milk (120ml)
2 tbsp nutritional yeast
½ tsp turmeric
1 tsp dijon mustard
½ tsp garlic powder
¼ tsp black salt (kala namak)
¼ tsp onion powder
Method
1. Heat a non-stick frying pan over medium heat, then add olive oil and saute chopped onions until they become translucent.
2. Add the chopped tomatoes and sliced mushrooms into the pan, continuing to sauté until they also soften and release their flavours.
3. In a bowl, prepare your scramble mix by combining besan, soy milk, nutritional yeast, turmeric, dijon mustard, garlic powder, black salt, and onion powder. Whisk the mixture thoroughly to ensure a smooth blend of flavours.
4. Pour the scramble mix over the cooked vegetables in the pan. Allow the mixture to cook well.
5. Using a spatula, gently break up the mixture and begin scrambling and flipping it until the entire scramble is evenly cooked.
6. If the scramble begins to stick to the pan at any point, drizzle in a little more olive oil to prevent sticking.
7. Finish off the dish by sprinkling freshly ground black pepper and chopped chives over the top before serving.
