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    You are in: Home / Low-cholesterol / Vegan Egg Replacer / Substitute Recipe
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    Vegan Egg Replacer / Substitute

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 05, 2009

      Sorry this did not "bind" the brownie mix together, it was very crumbly unfortunately. Maybe with some tweaks it might work better or just not in a brownie mix.

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    • on May 06, 2009

      I made a triple batch of this to use in place of three eggs in a cake mix. The cake turned out well and baked fine, but the egg substitute left a nasty bitter aftertaste. I don't think I'll use it again.

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    • on January 29, 2009

      This saved my life in a cake i was making, though it did thicken the batter. Thanks, though.

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    • on May 06, 2008

      just used it in a cookie recipe and turned out great!!

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    • on July 28, 2007

      I used this vegan egg replacer to make your vegan cornbread that I love so much and it turned out perfectly! You can't tell egg wasn't used. I will us this for a vegan cooking demonstration this weekend. Thanks!

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    Nutritional Facts for Vegan Egg Replacer / Substitute

    Serving Size: 1 (67 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 59.2
     
    Calories from Fat 1
    27%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 993.5 mg
    41%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.0 g
    0%
    Protein 1.6 g
    3%

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