eggman47
Re:Bloody Plant Burger Smells, Tastes and Sizzles Like Meat
on Tuesday June 21, 2016 @08:42PM (#11950734)
I think there's room for a third category, "things that need to be changed inconsequentially". Many recipes have egg or gelatine in them for functional purposes; usually as "glue" to hold things together, like in pancakes, where you aren't including the eggs for their flavour. You can easily replace them with vegan alternatives like ground flax. As a bonus it is usually cheaper and as dry ingredients they keep forever.
Re:Eggs Not Always What They're Cracked Up to Be
on Tuesday December 23, 2014 @05:23PM (#8790557)
Most of the time we use eggs, it is just needed as "glue" to make things stick together, or for leavening, moisture etc. This can easily be replaced by tapioca flour and water, flax and water, or some other substitute. It'probably cheaper as well. Save the eggs for your quiches, omeletes and the like where it actually makes a difference.