What Do Vegan Eggs Contain? An Ingredient Deep Dive

December 21, 2025 •

4 min read

The global plant-based egg market is projected to reach nearly $4 billion by 2032, reflecting a significant rise in demand. For many consumers, this growth sparks a simple but essential question: what do vegan eggs contain that allows them to mimic the functions and flavors of their traditional counterparts?

Quick Summary

Vegan eggs are crafted from a diverse range of plant-based ingredients, including mung beans, tofu, and starches, to replicate the binding, leavening, and textural properties of real eggs for cooking and baking. Various commercial and homemade options exist, each with unique formulations and uses.

Key Points

Mung Bean Protein Dominates: Commercial liquid vegan eggs, like JUST Egg, primarily use mung bean protein isolate to create a texture similar to scrambled eggs.
DIY Versatility at Home: For baking, simple homemade binders like flax or chia seeds mixed with water are effective, while crumbled tofu makes an excellent savory scramble.
Specific Ingredient Functions: Ingredients are chosen for specific functions: starches and gums for binding, aquafaba for leavening, and kala namak (black salt) for the sulfurous egg flavor.
Nutritional Differences: Most vegan eggs contain no cholesterol, but commercial versions can be higher in sodium and more processed than chicken eggs. Homemade versions offer more control over nutrition.
Processed vs. Whole-Food: Commercial vegan eggs are often highly processed with a long list of ingredients, whereas homemade alternatives rely on a few whole-food components.
Taste Replicators: Spices like turmeric and kala namak, along with natural flavorings, are crucial for mimicking the color and taste of traditional eggs in vegan products.

Unpacking Commercial Vegan Egg Formulas

Modern commercial vegan eggs, like the liquid product from JUST Egg, rely on sophisticated food science to create a convincing replica of a chicken egg, especially for scrambling and omelets. The primary ingredient in JUST Egg, for example, is mung bean protein isolate. This protein has gel-forming properties that give the product its familiar texture when cooked. Other additives are crucial for the complete experience.

Key Ingredients in Liquid Vegan Eggs

Mung Bean Protein Isolate: Serves as the main protein source and provides the structure.
Canola Oil: Contributes to richness and moisture.
Flavorings and Colors: Dehydrated onion and natural turmeric and carrot extractives are used to impart flavor and the characteristic yellow color.
Gelling and Thickening Agents: Gellan gum and various other ingredients are added to help with binding and consistency.

Powdered vegan egg replacers, such as those from Bob's Red Mill or Ener-G, are shelf-stable alternatives typically meant for baking. Their ingredient lists often feature starches and leavening agents that perform the binding and rising roles of eggs.

Ingredients in Powdered Egg Replacers

Starches: Often made from potato or tapioca starch, which provide binding power.
Flours: Chickpea flour or lupin flour can be used for protein and binding.
Leavening Agents: Baking soda or cream of tartar aid in leavening.

Versatile DIY Vegan Egg Substitutes

For home cooks and bakers, numerous whole-food ingredients can stand in for eggs. The choice depends heavily on the recipe's purpose, whether it needs a binder, a leavener, or moisture.

Common Homemade Vegan Egg Replacers

Flax or Chia Egg: A simple mixture of ground flax or chia seeds and water creates a gelatinous binder ideal for baking cookies, muffins, and quick breads.
Aquafaba: The liquid from canned chickpeas is a remarkable egg white replacement. When whipped, it can form stiff peaks for meringues, mousses, or macaroons.
Tofu Scramble: Crumbled, seasoned tofu mimics the texture of scrambled eggs, providing a protein-rich base for a savory breakfast.
Mashed Fruits and Vegetables: Mashed banana, applesauce, or pumpkin puree can add moisture and binding to baked goods, though they may alter the flavor.
Black Salt (Kala Namak): Crucial for recreating the characteristic sulfuric flavor of eggs, this spice can be added to tofu scrambles or commercial liquid eggs.

The Function of Ingredients in Vegan Eggs

Understanding how these plant-based components perform egg-like functions is key to successful vegan cooking.

Binding: Ingredients with a high gelling or gelatinous quality, like chia/flax eggs and various starches, prevent baked goods from falling apart. Proteins from mung beans or chickpeas also coagulate to hold scrambles together.
Leavening: Airiness and fluffiness are achieved through different means. Aquafaba can be whipped like egg whites, while combinations of baking soda and vinegar react to create lift.
Flavor and Texture: Achieving the right flavor often requires specific spices like kala namak for sulfur notes and nutritional yeast for a cheesy, savory undertone. Texture is controlled by proteins, starches, and gums that thicken and solidify upon heating.
Color: Turmeric and carrot extracts are commonly used to provide a natural yellow-orange hue, especially in scrambled egg products.

Comparison: Commercial vs. Homemade Vegan Eggs

This table highlights the differences between a representative commercial vegan egg product and common homemade alternatives.


Feature	JUST Egg (Mung Bean Base)	Flax Egg (DIY)	Tofu Scramble (DIY)
Primary Use	Scrambles, omelets, baking	Baking (binder)	Scrambles, breakfast dishes
Main Ingredient	Mung bean protein isolate	Ground flaxseeds	Silken or firm tofu
Other Ingredients	Canola oil, seasonings, gums	Water	Spices (kala namak, turmeric), oil
Preparation	Pour and cook	Mix and let sit for 15 mins	Crumble, season, and cook
Texture	Smooth, resembles traditional scrambled eggs	Gelatinous, slightly nutty	Crumbly, similar to scrambled eggs
Sodium Content	Often higher than chicken eggs	Low (if no salt is added)	Variable, based on seasoning
Processing Level	High	Low	Low

Considerations for Cooking with Vegan Eggs

When using vegan eggs, it's important to match the ingredient to the recipe's needs. For example, a flax egg is an excellent binder for cookies but would not work for an omelet. Commercial liquid products are best for scrambles, while whipped aquafaba is the go-to for meringues.

Flavor Adjustments: Because plant-based ingredients have their own natural flavors, you may need to adjust seasonings. Black salt is a game-changer for getting that eggy taste in savory dishes.
Cooking Time and Technique: Vegan eggs can cook differently than chicken eggs. Tofu scrambles may need a bit more time to get the desired consistency, while liquid vegan eggs are designed for quick cooking in a pan.
Versatility Limitations: While impressive, vegan eggs don't yet offer a one-size-fits-all solution for every application, from binding to leavening to frying. Some products are specialized for specific uses.

Conclusion: The Diverse World of Vegan Egg Alternatives

Far from being a simple, single product, the world of vegan eggs is a testament to culinary innovation, offering a wide array of options to replace traditional eggs. From the advanced formulations of mung bean-based liquid products to the straightforward, whole-food hacks of flax eggs and tofu scrambles, the ingredients that make up vegan eggs are as varied as their uses. Consumers now have the flexibility to choose a solution that best fits their cooking needs, budget, and preference for processed versus whole-food ingredients. The evolution of plant-based food technology continues to bring more convincing and versatile egg alternatives to the market, giving vegans and flexitarians more delicious and ethical choices than ever before. This diverse range of offerings ensures that no matter the application, there is a plant-based solution ready to fill the void. Learn more about the nutrition and benefits of plant-based eggs from sources like Healthline.

Frequently Asked Questions

The main ingredient in many commercial liquid vegan egg products is mung bean protein isolate, valued for its ability to replicate the gelling and textural properties of traditional eggs.

When ground flaxseeds are mixed with water, they absorb the liquid and form a gelatinous, egg-like consistency that acts as an effective binder in recipes like cookies and muffins.

Aquafaba is best used as a replacement for egg whites, particularly when creating meringues, mousses, or other dishes that require whipping and fluffiness. It is not ideal for replacing whole eggs, which contain both yolk and white.

The distinct sulfurous flavor of eggs in vegan alternatives is typically replicated by adding kala namak, also known as black salt, to the recipe.

Commercial vegan eggs are often more highly processed than traditional chicken eggs, which have a single-ingredient label. Homemade vegan egg replacers, however, are made from whole foods with minimal processing.

Natural extracts from turmeric and carrots are commonly used as coloring agents to give vegan eggs a convincing yellow hue.

Vegan eggs often have different nutritional profiles. They contain no cholesterol, but commercial versions can be higher in sodium and may offer less protein and fewer vitamins than traditional eggs. Tofu-based scrambles can provide comparable protein.