Aquafaba’, super fun to say AND our new favourite baking companion! Aquafaba is the clear liquid found in a can of chickpeas, and the perfect plant-based egg alternative!While many may simply toss the liquid down the drain, minimize food-waste and save the liquid to create some of the most decadent desserts!
Whip into meringues, mousse, pavlova, and more. With Aquafaba, the possibilities are endless! ⠀⠀
3 Tablespoons = 1 whole egg
2 Tablespoons = 1 egg white
Note: Aquafaba should be the same consistency as egg whites! To thicken, simply simmer on low in a saucepan until desired consistency is reached.
Number 2 on our list are chia seeds! Packed full of nutrients, antioxidants, fibre AND protein, chia seeds definitely live up to their Superfood name! Boost your baking by simply mixing 1 tbsp with 3 tbsp water to create a ‘chia egg’. Wait a few minutes until jelly-like, and then it's ready to go!
Chia eggs are great in cookies, quick-bake breads, and muffins. Or, if you don’t feel like baking — chia pudding!
Note: Chia can also be substituted for flaxseed to create more savoury dishes like this crunchy pizza crust.
Tofu is a great source of protein and ideal for recipes that call for a large number of eggs. Try adding to your vegan quiche and custard recipes, or simply fry up for some tasty plant-based scrambled ‘egg’ breakfast burritos. Yum!
Ripe bananas are perfect for adding moisture to cakes, brownies, and pancakes. Keep in mind that bananas will add a bit of flavor to your dish, so ingredients should be compatible. We love to use banana with chocolate, peanut butter, and cinnamon!
Last but certainly not least, keep your baked goods ooey, gooey and moist with applesauce! Because applesauce will leave your baked goods nice and moist with a lovely apple taste, we love using it in cookies and other recipes that call for a more dense consistency.
¼ cup applesauce = 1 egg
Be sure to share your plant-based baking adventures with us! Tag @veganbowls — we can’t wait to see. Happy baking!
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