A recipe from Monique van der Vloed for vegans, containing 0.a. processed Greensweet Extra Sweet.
Recipe egg replacement for Vegans
You need this:
- 200 grams of lupine flour
- a pinch of Greensweet Extra Sweet
- 50 grams of organic corn starch
- 25 grams of organic carob bean flour
- a pinch of Celtic sea salt
- two tablespoons of turmeric (Longa)
This is how you make it:
Put everything in a clean, large glass jar. Close well and shake well for some time. Keep the egg replacement in a dark, cool place, for example in the kitchen cabinet.
How do you use it:
A full tablespoon replaces one egg. So: if you need two eggs in a recipe, use two large tablespoons of egg substitute. Make a paste with a little water. Leave it for five minutes. You can now use the replacement as eggs.
You can NOT use the egg replacement as scrambled eggs. I've tried this, but it does not work that well. It is possible, however, to make "scrambled eggs" with it. Allow a tiny amount of coconut oil or avocado oil to melt in the frying pan. Make a paste of five big tablespoons of egg replacement. Pour into the pan and loose. Add some herbs if necessary.
Source / photos: Monique van der Vloed