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Alternatives to Eggs

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You’ve probably noticed that eggs have been difficult to find and rising in price at most larger chain grocery stores. This is largely due to an outbreak of the Avian Flu that is sweeping across the nation, affecting flocks of fowl both large and small. 

At the co-op we’ve been able to keep eggs on the shelves and prices low because of our awesome local providers, but with the potential threat of the Avian Flu spreading to our area – we wanted to present you with some egg alternatives! 

Egg Alternatives for Baking:

  • Water, Baking Powder, & Oil – Combine 2 Tbsp of water, 1 tsp of baking powder, and 1 tsp of vegetable oil for every egg needed. 
  • Carbonated Water – Use ¼ cup of unflavored sparkling water for every egg needed.
  • Yogurt or Buttermilk – Use 1/4 cup of plain unsweetened yogurt or buttermilk for every egg needed.
  • Vinegar & Baking Soda – Mix 1 tsp of baking soda with 1 Tbsp of vinegar for every eg
  • Unsweetened Applesauce – Use ¼ cup of applesauce for every egg needed.
  • Flax Seed OR Chia Seeds – Combine 1 Tbsp of Flax OR Chia seeds with 3 Tbsp of water for every egg in the recipe and let sit for 10-15 minutes. Add them to your batter once they become gelatinous. 
  • Egg Replacement Powders – Bob’s Red Mill makes one & so does Ener-G
  • Aquafaba – This is the liquid found in a can of chickpeas. Great for replacing egg whites! Use 2 Tbsp per egg white. Can be whipped into meringues!

 

Egg Alternatives For Breakfast: 

  • Tofu + Turmeric – Tofu is a great egg substitute for breakfast, and if you crumble it and then season with some turmeric it will even look like scrambled eggs! We like these recipes for flavorful scrambles! 
  • Just Egg – This is an egg replacement that you cook the same way you would scrambled eggs! You can find detailed instructions here.

As always, we will weather these times together! If you’d like to view our egg replacement options visit our Co-Go website!

Crispy Oven-Roasted Chickpeas (Vegan)

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This recipe comes from our intern, Delaney Blomstrom. She loves creating affordable, plant-based meals for herself and is excited to share her creations for you to enjoy!

Do you have a can of chickpeas, but aren’t sure what to make with them? These oven-roasted chickpeas are perfect for anyone in a pantry rut. Using ingredients I had in my spice cabinet, I whipped up these three delicious flavors. I hope you enjoy these flavors, and that this inspires you to make your own flavor combinations using this recipe.

 

Cuban-Inspired Chickpeas:
1 T cumin
1 tsp paprika
1 T onion powder
1 tsp salt (or to taste)
1 can of chickpeas (drained)
2 tsp oil of your choice (optional)

 

Cheesy Vegan Chickpeas:
2 T Nutritional Yeast
1 T garlic powder
1 tsp salt (or to taste)
1 can chickpeas (drained)
2 tsp oil of your choice (optional)

 

Tangy Ranch Chickpeas:
1 T dill
1 T parsley
1 T garlic powder
1 T onion powder
1 T apple cider vinegar
2 tsp oil of your choice (optional)

 

Directions:

  1. Preheat your oven to 400 ℉
  2. Line a baking sheet with parchment paper or a baking mat. Your chickpeas should not stick to the parchment paper, even if you don’t use oil for this recipe.
  3. In a medium sized bowl, add your drained chickpeas, all the seasonings and oil if desired. Stir the chickpeas until they are evenly coated in the seasonings and oil.  If the chickpeas still have moisture from their canning liquid, they will still crisp up in the oven. If they have had time to dry or if you’d like them to be very crispy, a little oil will be necessary to keep them from burning.
  4. Pour them onto the lined baking sheet, spreading them evenly across the sheet. 
  5. Roast for 40 to 55 minutes, turning the chickpeas over every 15 minutes to ensure an even roast on all sides.
  6. Remove chickpeas from the oven and cool for 5 to 10 minutes. Serve as a snack, side, salad topping or with your favorite grains!