Gluten Free Vegan Living

My favorite Vegan blogger, Lindsay S. Nixon, with the Happy Herbivore, wrote this post on Replacing Eggs in Vegan Recipes.

She lists just a few options.  Personally, I use egg replacer in most of my baking.  I have also used vinegar in my bread recipe with much success.  She has some great ideas ….

How to Replace Eggs in Plant-based (Vegan) Baking

Below are a few ways to replace 1 egg in baking.

• 1/4 cup applesauce: add in with wet ingredients but avoid using more than 1 cup total. It works best in breads, muffins, and cakes
• 1/2 mashed banana: cream banana with sugar to add, although very ripe bananas will increase the sweetness and leave a little flavor. It works best in fat-free cookies, breads, muffins, and pancakes.
• 2 1/2 tbsp ground flax seeds mixed in 3 tbsp water: can be added as original egg in recipe but can add an earthy or nutty taste. Works great in chocolate recipes, granola bars and oatmeal cookies

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If you are interested in trying Egg Replacer, here is my favorite:

Quiche was off limits when I found out I was intolerant to eggs, but Vegan Quiche (Gluten Free too!) is a healthier option.  Using sprouted tofu rather than eggs makes this dish even more nutritious.  I especially like broccoli in my Vegan Quiche.  Personally, I think I would add organic mushrooms to the recipe too!  I love mushrooms!!

Gluten Free Vegan Quiche

 

One gluten-free, vegan pie shell

 

 

 

8 ounces firm tofu (we use organic, sprouted tofu)
2/3 cup soy milk (or other alternative milk; we have only tested with soy)

1/2 teaspoon sea or Himalayan salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon nutritional yeast
2 tablespoons vegan and gluten free bacon bits
1/4 to 1/2 cup diced onions
1 to 2 teaspoons minced garlic
10 oz frozen broccoli (or equivalent fresh and partially cooked)

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