For baking and cooking, it is hard to find specialty vegan recipes. Here are some substitutes that allow you to use omnivorous recipes for your herbivorous habits….
Silken Tofu: 1/4 cup blended silken tofu=1 egg
Flax Seeds: 1 Tablespoon flax seeds + 3 Tablespoons water=1 egg (finely grind flax seeds in blender or coffee grinder then whisk with water in a separate bowl)
For Breads, Muffins, Cakes.
Soy Yogurt: 1/4 cup soy yogurt = 1 egg
2 Tablespoons applesauce or 1/2 mashed banana
Supposedly….you can use 2 heaping Tablespoons of fresh fallen under layer of snow for on egg. It is believed that the ammonia in the snow acts as a leavening agent.
2 Tablespoons lemon juice or white vinegar to cup of soymilk
1/3 cup canola oil (or another oil) = 1/2 cup butter
Use heavy pure coconut cream
10.5 oz box firm silken tofu + 1 Tablespoon oil + 2 teaspoon lemon juice + 2 teaspoon apple cider vinegar + 1 teaspoon sweetener + 1/2 teaspoon salt. Blend in blender until very smooth.