What do vegetarians use instead of eggs? A Comprehensive Guide to Plant-Based Substitutes

November 9, 2025 •

4 min read

The global plant-based egg market is projected to grow at a CAGR of 6.1% between 2024 and 2035, highlighting the increasing number of people seeking options for what do vegetarians use instead of eggs to achieve perfect results in both sweet and savory dishes.

Quick Summary

This guide details common plant-based egg substitutes, explaining how each functions for binding, leavening, or moisture. Learn which options like flaxseed, aquafaba, and mashed fruits work best for specific recipes and how to achieve ideal texture and taste.

Key Points

Flax/Chia Eggs: Ideal for binding in dense recipes like cookies or muffins, created by mixing ground seeds with water.
Aquafaba: The liquid from canned chickpeas is perfect for replicating whipped egg whites in meringues and mousse.
Fruit Purees: Mashed bananas, applesauce, or pumpkin add moisture and bind ingredients in dense cakes and brownies.
Silken Tofu: Blended until smooth, this acts as a great binder and adds richness to dishes like quiches and pies.
Starches and Leaveners: Ingredients like cornstarch or a mix of baking soda and vinegar can provide binding and leavening effects respectively.
Commercial Replacers: Shelf-stable powders offer a reliable, convenient option for achieving consistent results in various baked goods.

Understanding the Role of Eggs

Before diving into alternatives, it's essential to understand what functions eggs perform in cooking and baking. A single egg can perform multiple roles, and understanding these will help you choose the best replacement for your recipe. Eggs provide:

Binding: The protein in eggs helps hold ingredients together, preventing baked goods like cookies or veggie burgers from crumbling.
Leavening: When whisked, eggs incorporate air, which creates a lighter, fluffier texture in cakes and soufflés.
Moisture: Eggs are largely water and fat, contributing to a moist and tender final product in baked goods.
Emulsifying: The lecithin in egg yolks helps combine ingredients that would normally separate, like oil and water, creating a smooth batter.
Flavor and Color: Eggs add a subtle richness and contribute to the browning of baked goods.

Common Vegetarian Egg Substitutes

Flaxseed and Chia Seeds

Often referred to as a "flax egg" or "chia egg," this is one of the most popular replacements for binding. To make one, simply combine one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. After sitting for about 5 minutes, the mixture will thicken into a gel-like consistency perfect for binding ingredients in denser baked goods such as muffins, cookies, and quick breads. The resulting baked goods may have a slightly nutty flavor and denser texture.

Fruit and Vegetable Purees

For adding moisture, ripe, mashed fruits and pureed vegetables are excellent options. A quarter-cup of unsweetened applesauce, mashed banana, or pumpkin puree can replace one egg. These work best in recipes where you desire a moist, dense result, like brownies or quick breads. Keep in mind they may add extra sweetness and some of their own flavor, so they are not ideal for savory dishes.

Aquafaba

This is the liquid from a can of chickpeas, and it's a remarkably versatile egg white substitute. When whipped, aquafaba can mimic egg whites, forming stiff peaks that are perfect for meringues, mousses, and fluffy frosting. Use three tablespoons of aquafaba to replace one egg. While it may sound odd, any residual bean flavor dissipates during cooking.

Silken Tofu

Silken tofu, the softest variety, can be blended into a smooth, creamy puree to replace eggs. Use a quarter-cup of blended silken tofu per egg for adding moisture and structure. It is a fantastic option for dense recipes like quiches, custards, or some cheesecakes. Be sure to blend it until it's completely smooth to avoid a chunky texture.

Starches

Starches like cornstarch, potato starch, or arrowroot powder can be used as a binding and thickening agent. Mix two tablespoons of the starch with three tablespoons of water to replace one egg. This paste works well in custards, sauces, and as a binder in some lighter baked goods.

Commercial Egg Replacers

For consistency and convenience, many vegans turn to commercial egg replacers, such as those made by Ener-G or Bob's Red Mill. These powdered products are formulated with starches, fibers, and leavening agents to mimic the function of eggs. Always follow the package instructions, as proportions can vary by brand.

How to Choose the Right Substitute

Choosing the right egg substitute depends heavily on the recipe and the egg's primary function. For binding in something like a veggie burger, a flax or chia egg is perfect. If you need a light, airy structure for a cake, a combination of baking soda and vinegar or commercial replacers might be more effective. For dense, moist brownies, fruit purees work wonders. Keep in mind that some substitutions may slightly alter the final texture and flavor, so it's always best to experiment with what works for your specific palate.

Comparison of Common Egg Substitutes


Substitute	Primary Function	Best For	Pros	Cons
Flax/Chia Egg	Binding	Cookies, muffins, quick breads	High in fiber, nutty flavor	Denser texture, not good for leavening
Aquafaba	Leavening, emulsifying	Meringues, mousse, fluffy baked goods	Excellent for whipping, neutral flavor	Requires whipping, not good for rich flavor
Fruit Purees	Moisture, binding	Brownies, dense cakes, quick breads	Adds moisture, adds sweetness	Adds sweetness, can alter flavor
Silken Tofu	Binding, richness	Pies, custards, quiches	Creamy texture, adds richness	Can be heavy, requires blending
Starches	Binding, thickening	Sauces, custards, some baked goods	Neutral flavor, thickening power	Not a good leavening agent
Commercial Replacer	Versatile (mix of functions)	Cakes, cookies, pancakes	Reliable, consistent results	Texture and flavor can vary by brand
Baking Soda + Vinegar	Leavening	Light cakes, pancakes	Adds a great rise	Can cause an acidic aftertaste

Conclusion: Embracing Plant-Based Alternatives

Finding the perfect plant-based egg alternative can seem daunting, but with a variety of options available, vegetarians can easily find a suitable replacement for any recipe. Whether you need a simple binder for cookies, a moisture-rich addition for cakes, or a fluffy leavening agent for meringues, the right substitute is out there. Understanding the function of the egg in your dish is the key to successfully navigating the world of egg-free cooking and baking. With a little experimentation, you can create delicious, satisfying meals that are entirely plant-based. Illinois Extension

Frequently Asked Questions

No, the best substitute depends on the specific function the egg serves in the recipe, such as binding, leavening, or adding moisture.

A 'flax egg' is a binder made by combining one tablespoon of ground flaxseed with three tablespoons of water and letting it sit until a gel-like consistency forms.

Aquafaba, the liquid from a can of chickpeas, can be whipped just like egg whites to create foams, meringues, and light batters.

Yes, fruit purees like mashed banana will impart some of their flavor. They are best used in recipes where the taste complements the final product, such as in brownies or banana bread.

While generally reliable, commercial replacers can have varying results depending on the brand and recipe. They are often good for cakes, muffins, and cookies.

For leavening, a combination of baking soda and vinegar is effective. The chemical reaction produces carbon dioxide, which helps baked goods rise, mimicking the leavening effect of eggs.

Most substitutions work best in recipes that require three or fewer eggs. For recipes that are heavily reliant on eggs, substitutions may not produce the desired texture.

Yes, blended silken tofu is an excellent, neutral-tasting binder for savory dishes like quiches, where a creamy, rich texture is needed.