Vegans…meet your new egg.
I’ve been craving fried eggplant, but after banning eggs at home completely, I let the huge purple veggie start to wan in freshness because I couldn’t come up with any egg substitue for dredging. But after some research and a new found love for flaxseeds, I found this concoction, simply made from warm water and ground flaxseeds! They sure don’t taste like egg when eaten raw, but used in baking recipes AND for dredging veggies, it’s sticky, gloopy (not my most eloquent word) consistency is identical to it’s counterpart.
(NOTE: The ratio for this recipe follows as 1 cup flaxseed to 3 cups water, 1/2 cup flaxseed to 1 1/2 cups water, 1 tbsp to 1/4 cup water)
1/2 cup flaxseed (brown or golden)
1 1/2 cups hot water (NOT boiling)
- Grind flaxseed in a coffee blender, until throuroughly mixed (it was have a sand-like look and texture when done)
- Pour ground flax and hot water into a bowl and whisk quickly for 1 to 2 minutes
- Let stand 10 minutes before serving (mix will thicken)
- Store in an air-tight container for up to 2 weeks- 1/4 of a cup of this mixture is equal to about 1 EGG