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If you want to be vegan, you will need an egg substitute for some recipes . The question quickly arises: How can I replace eggs and remain vegan? Probably very few of you will think: applesauce!
Of course, our vegan egg substitute based on the German field bean is also a perfect egg substitute. You can easily mix the vegan egg and enjoy it either as scrambled eggs or omelettes, or use it for Pad Thai, French toasts and much more.
But we'll now show you why you can replace eggs with applesauce and it still tastes great in the end.
However, if we look at the function of eggs in dishes, these differences quickly disappear.
First and foremost , eggs are a binding agent . Anyone who has ever baked a cake and not added any eggs knows the result. The cake batter will be crumbly and dry. At this point you'll slap your hand over your forehead and know that you've forgotten it.
In other words : Eggs as a binding agent make dough (and many other products) smooth and ensure that everything sticks together well.
Egg white, on the other hand, when beaten into egg whites, makes dough airy and fluffy. For example, it is often used in waffles - or cheesecake, so that it doesn't become too heavy.
The tip to use applesauce as an egg yolk substitute doesn't necessarily come from a vegan diet. Maybe an allergy prohibits you from eating chicken eggs .
Maybe you simply forgot to buy eggs while shopping - or you just want to eat vegan. In all of the cases mentioned, the puree is a well-suited solution.
You generally achieve good results with all types of dough that tend to be moist. Many sponge cakes (e.g. for fruit cakes) fall into this category. Pancakes or muffins taste best when they are very fresh, which is why applesauce is a good idea here too.
These types of dough are well bound and held together by the very moist mush .
Eggs and applesauce share very little in common when it comes to taste. But: Much of the flavor of applesauce is lost when baking or frying at high temperatures.
Likewise, you won't be able to taste a chicken egg in a finished cake. As soon as the cake is ready, the puree and chicken egg in the cake batter taste very similar . This is a big difference to other fruit purees, where the taste is often more pronounced.
If you're just interested in the binding effect, one chicken egg is equivalent to around 70 grams of applesauce . That's maybe two to three tablespoons. However, you should experiment a bit with this information.
As is often the case with baking , experimentation helps find the right mix.
With eggs you can pretty much control how firm or loose you want your dough to be. If you use apple puree , this will work too, but you have to do it a little differently.
For example, if you are looking for a looser result for your dough, half a spoonful of baking powder (or baking soda) can be enough. The raising agent allows the dough to rise a little more, which automatically makes the dough looser.
If, on the other hand, you are interested in greater strength, you should use less pulp. This means the dough stays firm, which is desirable for some types of cakes .
Handling applesauce compared to chicken eggs is of course a little different. It is therefore possible that your day will be either too loose or too tight at the beginning.
Only practice helps here : If you fail, you shouldn't immediately demonize the puree, but simply try it again!
Store -bought applesauce is sometimes enriched with sugar. In addition, the fruit already contains fructose. This affects the dough in terms of sweetness.
If in doubt, we recommend that you use a little less sugar than stated in the recipe. This way you can ensure that the result is not too sweet.
Also, don't underestimate the binding power of moist puree . You shouldn't replace more than two or three eggs. Otherwise the cake batter may turn out to be firmer than with chicken eggs.
If you still lack moisture in the dough at this point, you can add a small spoonful of vegetable oil instead. No olive oil or similar varieties with a strong taste!
Applesauce from the supermarket is the quick , easy solution that you can always rely on. But there are also disadvantages : you are dependent on the consistency and sugar content of this product from the shelf. You can't change anything about it.
If you make your own , you can control these properties well. For example, you can leave out sugar completely if you already add sugar to your recipe for the dish.
You can also control the consistency with a few tricks. You could also add other ingredients - maybe cinnamon if you want it to taste Christmassy. Nutmeg, on the other hand, adds a certain spice.
1. Peel, core and cut one kilogram of apples into small cubes. To do this, squeeze half a lemon.
2. Now cook the apple pieces in a pot with the lemon juice and two to three tablespoons of water for about 20 minutes.
3. Using a blender, puree the apples into a fine puree. Here you can experiment with additional water to achieve the desired consistency.
4. Now cook everything again, taste and season if desired. Once everything has cooled down, you can use the mixture as an egg substitute .
You see : It's all very simple, almost nothing can go wrong. The reward is an excellent egg substitute that you can use in cakes, muffins, etc.
Of course, one kilogram of apples is far too much for a single cake , as only 70 grams is the same as one egg. On the other hand, it's hardly worth it to puree just two apples. It's best if you simply use the excess applesauce in another dish.
When it comes to eggs, information about the origin and type of farming on packages is now quite widespread. If it's eggs whose origin you know, it's of course even better.
However, applesauce still offers benefits in this regard. You can find apples practically everywhere, they are often available regionally and therefore don't have to travel several hundred kilometers.
This does not cause animal suffering in any way - unlike chickens that are not kept in a species-appropriate manner. In addition, there is almost no fat in apples and no gluten or lactose (possibly important for allergy sufferers).
Plus, apples are just a lot cheaper. Although eggs are quite cheap, as an animal product they are still much more expensive per gram than regionally grown apples.
These practically only need a little light and water. If you want to spend less money, replacing eggs with apples is a good idea. If you want to consume fewer calories, apples are also a better egg alternative.
And last but not least : Vegans have no alternative, as chicken eggs are out of the question as an animal product.
With the vegan egg substitute from GREENFORCE you can simply replace your eggs with the powder. If you don't have applesauce on hand, this is great. The vegan egg also scores points in terms of sustainability because it is made from German field beans. The bean binds nitrogen with the soil and thus provides a natural fertilizer.
We would advise you to try it with apples first. Spreads such as peanut butter, for example, are very well known. Nut puree can taste great, but it also has a completely different, much chewier consistency.
This could make your dough extremely stiff . Nuts have a strong taste of their own. The finished dough will probably taste like the nut you used for the puree.
Of course, many cakes still taste excellent with a certain nutty taste. But the result is still rarely desired. Once you have come to terms with the applesauce alternative , you are welcome to try other types of jam.
Until then, we advise you to have fun with the relatively tasteless applesauce first. This is the best way to replace eggs and bake vegan .
Baking and frying without eggs initially sounds absolutely unthinkable for aspiring hobby bakers. However, once the applesauce alternative is tried for the first time, opinions quickly change.
In addition to the applesauce alternative, you can always use vegan egg alternatives such as the vegan Easy To Mix Egg from GREENFORCE. It offers you the perfect alternative for scrambled eggs, omelettes, Pad Thai - but also cakes and pastries.
We advise you to just give it a try: either replace eggs with applesauce or with vegan eggs from GREENFORCE . You will notice that the difference is not big.
Theresa studied media communication, loves writing and her favorite product are the vegan turmeric balls. With their help you should be able to turn your question marks into inspiration. If you have any comments or requests, please write to her here: online@greenforce.com
