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Often when searching Pinterest for dinner inspiration, you come across a non-vegan recipe that looks ideal. A glance down the ingredients list, and all seems hopeful, substituting milk for mylk, cheese for cheeze, until you reach 2 egg yolks and 1 egg… Luckily there are many substitutions for you to try

what’s the alternative?

Charlotte Willis is a freelance journalist and health writer who has worked with the Vegan Society and other online vegan publications. Her fields of expertise and interests include vegan nutrition, holistic healthcare, mindfulness and fitness. She is currently researching and studying the various links between food and psychological health while pursuing a doctorate degree in counselling.

When it comes to replacing eggs in nonvegan recipes like for like, this simply isn’t possible. The array of options to choose from is nothing short of bamboozling, and deciding which type of egg replacer you should use for a designated recipe can be a bit hit and miss.

While I may not be able to save you from the impending soggy bottoms and cakes that are certainly the wrong shade of brown, let me enlighten your batters and combine your ingredients with the ultimate guide to egg replacements for sweet and savoury bakes.

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Find the complete article and many more in this issue of Simply Vegan - July 2018
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