Vegan Egg Substitute for Not-So-Sweet Breads and Cakes

a vegan sauce

This is the second of two vegan egg substitute recipes I'm sharing.  While the first one was for sweet things, this one is for not-so-sweet things like simple breads and the like.

You must bear in mind, though, that neither of the two sauces will enable you to make sunny-side-up or scrambled eggs--not even mayonnaise.  I already said in the previous recipe that these are only good for breads and cakes, remember?


Flax Seed-Based Egg Substitute

The Finished Product

Raw Flax Seeds

Flax seed can be found in most grocery stores and health shops.  It is considered a health food item since it happens to be very rich in omega-3 fatty acids.  I bought mine at Healthy Options, SM City Cebu.  There are brown seeds and golden yellow seeds like in the picture above.  Both are equally good for making egg substitute--it just depends on whether or not you like your food to be dark.


You will need:

- 1 tablespoon of ground flax seed (grind it using a coffee grinder)
- 3 tablespoons of water

To make it:

1. Simmer the ground flax seeds and water in a small pan or metallic cup for 5 minutes until you achieve a consistency similar to an egg white's. 

2. Put it on a cup and let it cool completely before you use it.

NOTE:  This amount is equivalent to one egg but you may easily make more using a ratio of 1 part ground flax seed to 3 parts water.