one of the obstacles of vegan cooking is recreating that gooey cohesive quality of eggs. there are a few options, as the lightest of googling will demonstrate, but my hands-down favorite is the ground flax seed option. it's simple, flexible and good for you.
love it.
for each egg a recipe calls for whisk
1 Tablespoon ground flax seed with
3 Tablespoons hot water.
then let it cool a little (usually I pop it in the freezer for a few minutes). if it's winter and I'm having tea anyways I boil water and then measure it, if not I usually throw them together and microwave it whether or not it ever boils.
anyways, the magic is that the fiber in the flax comes out with the hot water and when you cool it, you have this beautiful, fiberful, healthy egg-like substance. you've got to see it to believe it.
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