Vegan World Series: Vegan Egg Alternatives, Part 1 of 2

Beloved Supreme Master Ching Hai (vegan) has clearly explained why we should not consume eggs and has described the egg industry’s dangerous impact on our health and environment as well as our ethics.

“As for eggs, there is nothing sustainable about them. Most of the eggs consumed today come from factory farms where thousands of female hens are crowded together in dangerously filthy, infectious conditions. And diseases like salmonella and E. coli are prevalent. The ammonia that comes from their waste is a big water and air pollutant, and it causes respiratory problems in humans. And many people do not know of the cruel treatment received by the hens who, because of their close confinement, get bruised and lose their feathers. They cannot even spread a wing, and they must also endure the stress of having their sensitive beaks cut off with hot blades and nothing to numb the pain, even, when they are babies. Can you imagine the suffering?

Eggs have also been shown to be extremely unhealthy, so there is absolutely no need to eat them anyway. One US study with 14,000 adults found that just adding one egg a day to the diet increased the risk of heart failure by 23%. Vegan products, by contrast, are completely cholesterol-free and healthy for all our internal organs, for our mind as well.”

When people change to the vegan diet, they may be concerned about protein sources to replace egg products. Eggs are important for various dishes such as baked breads, cakes and cookies, desserts, salad dressings and sauces. For these reasons, some vegan food companies have conducted research to find substitutes for egg protein. In fact, many natural materials are present in our daily lives that we can use as substitutes. If you’re fond of baking, you can easily use these alternatives, such as chia seeds, peanut butter, apple sauce, flaxseeds, and bananas, to replace eggs for certain purposes.

Vegan Egg Replacers For Baked Goods

Chia Seeds, 1 Tbsp. Chia Seeds + 1/3 Cup Water Per Egg

Peanut Butter, 3 Tbsp. Natural Peanut Butter Per Egg

Apple Sauce, 1/4 Cup Per Egg

Flax Seeds, 2.5 Tbsp. Ground Flax Seeds + 3 Tbsp. Water Per Egg

Bananas, 1/2 Mashed Banana Per Egg

Chick Peas, 1 Tbsp Chickpea Flour + 2 Tbsp Water Per Egg

Stir well Let rest for 5 minutes before using Psyllium, 1 Tsp Psyllium Husks + 3 Tbsp Water Per Egg Stir well Leave for a few minutes to gel