Thursday, August 11, 2011
Vegan egg replacers (for 1 large egg)
■1-1/2 teaspoons Ener-G Egg Replacer mixed with 2 tablespoons of water
■1 tablespoon Bob’s Red Mill All-Natural Egg Replacer mixed with 3 tablespoons water
■1/4 cup tofu blended with a little liquid in the recipe
■1/4 cup soy yogurt
■1/4 cup vegan buttermilk
■1/4 cup mashed banana or applesauce
■1 tablespoon soy flour mixed with 1 tablespoon water
■1 tablespoon agar-agar mixed with 1 tablespoon water
■1 tablespoon ground flax mixed with 3 tablespoons water*
1 tablespoon yeast
1/2 cup lukewarm water
2 tablespoons vegetable oil or melted vegan margarine (both work fine)
1 1/4 cups all-purpose flour
1. Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes.
2. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix.
3. Roll out the dough, and place on pan or stone. Put it in the oven for 5 minutes.
4. Take it out and rub vegetable oil over it. Add toppings, and cook for 10 to 15 more minutes.
Makes: 1 serving, Preparation time: 10 minutes, Cooking time: 15 to 20 minutes
1 1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional