“But, how do I bake without eggs and what is a good vegan egg replacement?” If you’re a cook, and recently vegan, this might be an ALL CAPS kind of question in your head. And its a really good question, too. Egg products (whole eggs, yolks, and whites) are huge in the cooking world. Everything from quick breads, to cookies and pies, and entire dishes like a quiche (and we have a great recipe for quiche right here, by the way) use eggs.
So, when you’re wondering about the best vegan egg replacement for baking, don’t fret, because there’s a plant to the rescue and that plant is CHIA.
Chia seeds provide the best, most reliable vegan egg replacement for those recipes you are trying to veganize, like cookies, pies, and other delicious baked goods.
Chia For Vegan Baking
There are many plant-based sources for eggs that you can find on any quick online search. Tofu, nutritional yeast, Himalayan black salt, flax seed all have their uses. But it is CHIA that is superior for baking.
What Is Chia?
Chia seeds come from the plant Salvia hispanica L., which is a plant related to mint, and were once a major food crop in Mexico and Guatemala. Cultivated as a food source as early as 3500 BC, it was regularly used in Mayan and Aztec cultures. All by themselves (yes, you can happily crunch away on a handful) they provide a surprising nutritional profile
Chia Seeds are Good For You
The simple, tiny chia seed is packed full of nutritional benefits. Just 2 tablespoons a day provide:
11 grams of fiber
4.2 grams of Omega-3 (no fish involved!)
4 grams of protein
Calcium, iron, B-vitamins, manganese, zinc, and phosphorus
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race. She thinks dogs are actually angels (in dog suits).