Vegan Egg Substitutes

Flax Seeds:
1 T flax seed meal + 3 T water = 1 egg (beat with a fork)
Finely grind flax seeds in a blender or coffee grinder. Store in freezer and use in baking, on top of salads, oatmeal, etc. Great for quick breads, muffins and cookies. Sometimes I leave the (1 or 2 T) flax meal in the blender and mix other wet ingredients with it.

Tofu or Soy Yogurt:
1/4 cup blended tofu or soy yogurt = 1 egg
This makes cakes, muffins and brownies really moist. I recommend using extra firm tofu.

Banana, Apple Sauce, or Prune Puree:
1/4 cup mashed banana, apple sauce, or prune puree = 1 egg
Adds good flavor and moistness especially for quick breads, muffins and cookies. Make sure the bananas are ripe!

Ener-G Egg Replacer:
A lot of people use this but I’d much rather use whole food substitutes like the ones above!