Wednesday, 5 September 2012

Vegan Egg Substitute for Sweet Breads and Cakes

a vegan sauce

The most difficult part of making vegan versions of breads and cakes is coming up with an egg substitute.

I'm a lacto-ovo vegetarian so I don't really bother myself with this problem all the time.  However, I do cook and eat vegan food a lot so I care.  Let me teach you how to make egg substitutes.  If you're a vegan yourself, this is something to live by.  If you're not a vegan, then perhaps you could purposely learn how to do this and brag about it to your vegan friends so they'll be more gracious to your future dinner invitations.  HAH!

This is the first of two recipes of vegan egg substitutes I'll be sharing.  This one is for sweet things like cakes and pastries.


Banana-Based Egg Substitute

Mashed

Puréed

You will need:
- 1 large ripe banana
- 1/2 (half) teaspoon of baking powder
- 1 teaspoon of corn flour (corn starch)

To make it:

There are two ways to make it.
1st Method:  If you want it chunky, put all the ingredients in a bowl and use a hand masher or a fork to mash it thoroughly until it becomes like the picture above.  Leave it to rest in a cool dry place (such as your fridge) for 30-60 minutes before using so the pectin could activate. 
2nd Method:  Drop all the ingredients in a food processor and whiz it until it turns into a purée. Leave it to rest in your fridge for 30-60 minutes before using it.

NOTE:  ¼ (a quarter) of a cup of this substitute is equivalent to one egg.



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