Need to bake but don’t have any eggs? Well, apparently this is no problem if you use the water in a can of chickpeas you have lying around, as it makes an excellent vegan egg replacer.
Goose Wohlt is credited with discovering the new unique vegan egg replacer in 2015 after Goose announced a new way to make vegan meringues using only chickpea brine and sugar. The recipe stated all you need is two simple ingredients; one tin of chickpea brine mixed with half a cup of sugar.
Aquafaba (meaning water-bean), is the name given to the cooking liquid of beans and other legumes. Aquafaba is becoming an ingredient proving very popular with creative cooks and bakers from all walks of life, the world over, because of it’s ability to act as an emulsifier, leavening agent and foaming agent.
Chickpea Vegan Egg Replacement Recipe
Apparently, it takes 3 tbsp of aquafaba to = 1 egg in a recipe when substituting.
I can’t wait to give this a go, and will try to use coconut palm sugar in mine as it is healthier than refined white table sugar and will share the interesting results with you soon!
How did trying chickpea brine as an egg replacer turn out for you in your baking or cooking?
