One of the most common myths about vegan cooking is that it’s complicated—that you need specialty products, expensive ingredients, or a pantry stocked like a health food store to make it work.
In reality, many vegan substitutions are simple, affordable, and already sitting in your kitchen. Some are even techniques our grandparents used long before modern industrial food systems complicated the process.
This guide isn’t about perfection. It’s about options. Whether you’re baking, cooking, or just curious, these everyday swaps make compassionate cooking approachable and reliable.
Let’s start with the ingredient people worry about most.
Eggs Without the Eggs
Eggs play different roles in cooking: binding, leavening, adding moisture, or creating lift. Vegan substitutes work best when you know what job the egg is doing in the recipe.
The Flax Egg
(Best for Baking & Binding)
What it replaces: 1 egg
Best for: Muffins, quick breads, pancakes, cookies, loaf-style dishes
How to make it:
1 tablespoon ground flaxseed
3 tablespoons water
Stir together and let sit for 5–10 minutes until thick and gel-like.
Why it works:
Flax forms a natural gel that binds ingredients together much like egg whites—without altering flavor.
Kitchen note: Chia seeds work the same way if flax isn’t on hand.
Mashed Banana or Applesauce
(Moisture & Gentle Binding)
What it replaces: 1 egg
Best for: Cakes, brownies, muffins, pancakes
How to use it:
¼ cup mashed ripe banana or ¼ cup unsweetened applesauce
Why it works:
Banana adds sweetness and flavor—great for breakfast bakes. Applesauce is more neutral and ideal when you don’t want a fruity note.
Aquafaba
(Whipping, Lift & Light Binding)
What it replaces: 1 egg or egg whites
Best for: Meringues, macarons, mousse, mayo, waffles, light cakes
How to use it:
3 tablespoons liquid from canned chickpeas = 1 egg
Whips best when cold. For extra stability, add a pinch of cream of tartar.
Why it works:
Aquafaba mimics the protein structure of egg whites, allowing it to trap air and create volume—something most plant-based substitutes can’t do.
Kitchen note: Unsalted chickpeas work best. Any bean flavor disappears once whipped or baked.
Silken Tofu
(Dense Binding & Creaminess)
What it replaces: 1 egg
Best for: Quiche, custards, cheesecakes, brownies, dense quick breads
How to use it:
¼ cup blended silken tofu = 1 egg
Why it works:
Silken tofu provides structure and moisture without sweetness, making it ideal for savory dishes or neutral-flavored bakes.
Quick Guide: Choosing the Right Substitute
For structure & binding: Flax egg or silken tofu For moisture: Banana or applesauce For lift & airiness: Aquafaba
There’s no single “correct” choice—just the one that fits what the recipe needs.
A Final Note
Vegan cooking doesn’t require getting it right every time. It’s about learning what works, trusting your instincts, and remembering that food has always evolved alongside the tools available to us.
These substitutions aren’t rules. They’re options.
Compassionate cooking is less about restriction—and more about possibility.
The Humane Herald 