Pumpkin pie?!
Pumpkin pie?
egg replacer?
the recipie calls for 2 eggs. i'm vegan, no eggs please.
i usually use apple sauce but i'm not sure how that'll effect the taste of the pie, i don't like egg replacer it makes things hard? well not hard but nothing ever comes our correctly. so any suggestions?
7 months ago
vegan means not milk or eggs, geletin is made of boiled animals skin and hooves.
but there is a vegan substitue for milk, and cream. that's good.
7 months ago
wow that's so much thanks! egg whites aren't vegan. so the vegans you know well... aren't. hm.
Answers:
7 months ago
vegan means not milk or eggs, geletin is made of boiled animals skin and hooves.
but there is a vegan substitue for milk, and cream. that's good.
7 months ago
wow that's so much thanks! egg whites aren't vegan. so the vegans you know well... aren't. hm.
1 heaping tablespoonful of cornstartch or soyflour+2 tablespoons of water=1 egg
heres the recipe i use
Vegan Pumpkin Pie - Let's party.
Serves: 25
Copyright: Adapted from Solae
INGREDIENTS
2 pounds Silken firm tofu
1 cup maple syrup
6 pounds (one #10 can) unsweetened can pumpkin
1 cup orange juice concentrate
2 ounces ground cinnamon
1 ounce ground nutmeg
1 ounce ground cloves
5 unbaked 9-inch vegan pie shells
Preheat a conventional oven to 350 degrees.
Place all ingredients, except pie shells, in bowl of an electric
mixer. With a paddle attachment, blend ingredients well. (You may
need to do in batches if doing at home in a small mixer.)
Distribute pie shells on baking sheets. Pour tofu/pumpkin mixture
into shells, leaving at least 1 inch of space at the top of the
shell so filling does not bake over the shell. Bake for 20 minutes
or until filling is just set. Allow to cool at least for 1 hour before
cutting.
you can make your own pie shells with this recipe
1 2/3 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup nonhydrogenated vegan margarine
3 Tablespoons ice water
1/4 cup soymilk
Additional flour to lightly coat rolling
surface
In a large bowl, combine flour and salt. Add margarine, cutting
it into the flour with a fork, and mix until crumbly. Add ice
water and soymilk in small amounts at a time, stirring constantly
until combined. Transfer onto a lightly floured surface and roll
out to 1?-inch thickness. Fold in quarters, wrap in waxed paper,
and refrigerate until needed.
If you would like to prebake, preheat oven to 400 degrees. Place
a piece of folded pie dough, cut to fit the radius of the pie pan,
in the center of the pan. Unfold so dough is draped over the pie pan.
Press to fit pan, and crimp edges with a fork. Bake pie shell for 10
minutes or until crust is golden.
Note: If you find that your bottom pie crust bubbles and becomes uneven
when you bake it, place a second, empty pie pan on top of the baking
crust.
This will allow it to bake evenly.
Total calories per serving: 186 Fat: 11 grams
Carbohydrates: 18 grams Protein: 3 grams
Sodium: 147 milligrams Fiber: 1 gram
some unflavored gelatin it will hold the pie together
some corn starch or flour
also try a bit of the pumpkin filling and some of the apple sauce mixed together a head of time and see how it taste
* 1 tbsp of filling mixed with 1/4 or 1/2 tsp of sauce
You really don't need eggs.... just make a nice filling with cream and sugar, a little dark sugar, some vanilla and pumpkin pie spice...cinnamon, ginger, nutmeg, and clove ... and bake it
about 350' for maybe 30 to 40 minutes so it will set ... ... instead of cream you might use evaporated milk which is a tad thicker ...
the apple would detract, I would think .... and let it cool a couple of hours after you take it out of the oven ... that way it will continue
cooking as it cools down and it will set even more ... good luck.
You may be out of louck and not to have pumpkin pie.
i was going to say plain yogurt..........
Apple sauce does the trick with a quarter of a teaspoon of baking soda
Egg Substitutes
Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish ― you can't use banana as a substitute when making a quiche!
instead of 1 egg, you can use...
? 1 tbsp gram (chick pea) or soya flour and 1 tbsp water
? 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
? 2 tbsp flour, ? tbsp shortening, ? tsp baking powder and 2 tsp water
? 50g tofu blended with the liquid portion of the recipe
? ? large banana, mashed
? 50 ml white sauce
tips on raising agents...
? use self raising flour
? add extra oil and raising agent (e.g. baking powder)
? use about 2 heaped tsp baking powder per cake
? instead of baking powder, use ? tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes)
? try sieving the flour and dry ingredients, then gently folding in the liquid to trap air
alternative binding agents...
? soya milk
? soya dessert (vanilla, chocolate, strawberry...)
? custard (see below)
? mashed banana
? plain silken tofu
? soya cream
? sweet white sauce (soya milk, vegan margarine, sugar and cornflour)
? agar agar
http://www.vegansociety.com/html/food/ca...
Commercial Egg Replacer
Ener-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. Mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.
Bananas and Applesauce
Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.
Tofu
Tofu is the best way to substitute eggs in dishes such as a quiche, fritatta or egg salad. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs when used in a similar recipe and, by adding a bit of mustard, turmeric or nutritional yeast to your dish to give it a yellow hue, your eyes will be tricked as well as your taste buds! Because other recipe adjustments are probably needed to make an egg-free fritatta, for example, its best to follow a recipe rather than just replacing the eggs with tofu.
Sample recipe: Egg-free Tofu "Egg" Salad Recipe
Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, and pancakes, but wouldn't work well in something like an angel food cake that needs to be light and fluffy.
http://vegetarian.about.com/od/vegetaria...
Most vegans that I know just use the egg whites. they just use another egg white besides the two from the eggs that are called for.