Just because you’re vegan doesn’t mean you can’t enjoy many of the same breaded foods you did before.
None of these are perfect substitutes for eggs in breading, but most do a pretty good job. Some people actually prefer them.
There are 4 main ways to substitute eggs in breading:
- Make a “flax egg” – This is the best option. Mix 1 tbsp of ground flax with 2 tbsp of water. Mix it and let it sit for 5 minutes then add a bit of non-dairy milk to create an eggwash. You can skip the milk if you’d like.
- Vegan egg replacers – Most medium to large stores have at least 1 “vegan egg” product, usually near the tofu. Bob’s Red Mill sells an egg replacer, so look around those in the baking aisle as well.
- Starch slurries – Similar idea to flax eggs. You want to mix a starch (corn starch, potato starch, arrowroot starch) with water and mix together. Heat it in a small saucepan to thicken it up. You’ll need to experiment a bit to find the right thickness, but it should be pretty sticky.
- Just vegetable oil – For most non-professional breading, just using a bit of oil is enough to get bread crumbs to stick fairly well.
I’d recommend trying all the options at some point so you can figure out which one works best for the foods you’re making.
If you come up with a creative substitute not on this list, feel free to share it with others in the comments below.