Why it works: The thick, gloopy nature of mashed potatoes and pumpkin puree make them an ideal egg replacement for recipes that require a binding agent—like meatballs, says Harbstreet. Potentially clashing flavors is the only issue that can arise with using a substitution like this, she notes. While mashed potatoes have a relatively neutral taste, only opt for pumpkin puree where it will meld well with the other ingredients at play—say, a recipe that uses warm, autumnal spices like cinnamon and nutmeg, rather than bright zesty flavors like tomato and garlic.
How to use it: Add two or three tablespoons to a meatball or meatloaf mix before forming. Using your hands, work the ingredients until they stick together on their own. If the mixture is still very crumbly, add an additional tablespoon until you reach your desired texture.
6. Chickpea Flour
Best for: mock-omelets and frittatas
Why it works: Your choices are limited when it comes to finding substitutions for purely egg-based dishes like omelets and frittatas, but Zaita says this one comes pretty darn close. “Chickpea flour has a warm, toasty flavor on its own, but you can add herbs and spices to jazz it up, and you can cook it on the stove in a nonstick pan for a foldable omelet, or bake it like a frittata with vegetable and cheese fillings,” she explains. The final result falls somewhere between a savory pancake and an omelet or frittata, but will satisfy your craving for either in a plant-based way.
How to use it: Use a whisk to combine one and one-half cup of chickpea flour with two cups of water. Add veggies, cheese, or spices as desired. Heat a skillet with neutral or olive oil and add the mixture. Cook until it solidifies, then fold for an omelet or leave flat for a frittata.
7. Aquafaba
Best for: meringues
Why it works: Nothing compares to aquafaba—the glorious liquid byproduct of canned chickpeas—when it comes to vegan egg substitutes for meringues, says Geiger. They whip up nearly identically to actual egg whites, and their structure is just as sturdy, making it ideal for everywhere you would normally use the latter—whether that be in a buttercream frosting, macarons, or even in the foam of a cocktail (or mocktail!).
How to use it: Place a sieve over a bowl and drain a can of chickpeas into it. Using a stand or hand mixer, whip the whites for several minutes until you reach soft or stiff peaks. Add two to three tablespoons of sugar for sweetness if desired.
8. Packaged Egg Whites
Best for: omelets, scrambles
Why it works: Although you may not be able to find whole eggs at the store, pasteurized, packaged egg whites are not as hard to come by—and can be used to stretch however few entire eggs you do happen to have on hand, says Harbstreet.
How to use it: Combine one whole egg with two eggs worth of whites, plus a bit of cream to bring back the missing richness. Whisk together until combined then cook however you like, whether in scramble, omelet, or steamed form.
9. Powdered Eggs
Best for: omelets, scrambles
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