Psyllium Vegan Egg Replacer Recipes

Psyllium makes a suitable replacement for an egg when mixed with water. This egg replacer would be used in baked goods or as a binding ingredient- not suitable as scrambled eggs or the like. I've tried it in a cookie recipe and it worked out great. This 'recipe' is being posted by request. Psyllium can also be added with dry flour ingredients to add some extra fibre to a baked good, such as a muffin, or to provide some extra stability to gluten-free cooking. The following will replace one egg and has very little taste. I also add some psyllium to my rissole/burgers to add some binding to them.

Provided by Jubes

Categories     Vegan

Time 2m

Yield 1 'egg', 1 serving(s)

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Sodium 0.6

I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.

Provided by Vino Girl

Categories     Low Protein

Time 5m

Yield 1 "egg", 1 serving(s)

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 59.2, Fat 0.1, Sodium 993.5, Carbohydrate 13, Fiber 0.4, Protein 1.6

This is what I use instead of eggs in recipes for cookies and breads and stuff. It works pretty well at holding things together, and yet it is cheaper than eggs. This makes one egg worth.

Provided by pollen

Categories     Grains

Time 2m

Yield 1 egg

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 55, Fat 4.3, SaturatedFat 0.4, Sodium 5.3, Carbohydrate 3, Fiber 2.8, Sugar 0.2, Protein 1.9