Step 1

Egg substitutes for binding include flax seeds, chia seeds, oil and water, or gelatin.

Step 2

For leavening, use chickpea flour, silken tofu, flax seeds, or carbonated water.

Step 3

For recipes that require both leavening and binding, use a mixture of baking powder and coconut milk, flax seeds, or apple cider vinegar.

Step 4

Egg substitutes that thicken soups, stews, and mousses include tofu, pureed avocado, agar powder, soy flour, chickpea flour, cornstarch, and nut butters.

Step 5

For adding flavor, use coconut milk, avocado, butter, or oil.