moonglet VEG-G0 400 g  (Pack of 2)

Vegetarian Egg Replacer is the perfect substitute for whole eggs in your recipes for cakes, waffles and pancakes that need a leavening agent to make them light and fluffy. For your baked goods recipes, our egg replacer acts as a binder and adds moisture for delicious cookies, muffins and brownies every time. It's simple to use and made from wheat and soy. It's ideal for those who are vegan, allergic to eggs or on a reduced-cholesterol diet. Our vegetarian egg replacer contains no animal products whatsoever and stays fresh for an extended period of time when stored in a cool, dry place. Vegan Egg Replacer is a simple, clean, and easy-to-use vegan baking essential. Great for muffins, cakes, cookies, quick breads and more. PALEO FRIENDLY: Suitable for people who follow a paleo, primal or other grain-free diet Non-GMO: we’ve always been committed to sourcing raw materials that are not modified through genetic engineering How to Use: Just simple add water to the egg replacer in varying amounts depending on if you’re replacing a whole egg, egg yolk, or egg white. Please note, this egg replacer cannot be used in place of whipped egg white or as a scramble or omelet. DO-IT-YOURSELF Plant-based egg is a dry powder blend. Just add cold water and it turns into a plant-based egg. DO-IT-YOURSELF Plant-based egg is a dry powder blend. Just add cold water and it turns into a plant-based egg. Use 1 tablespoon of DIY Plant-based Egg and add 1/3 cup of cold water. Stir for 1 minute until smooth. Cook the mixture like an omelet after addition of other ingredients, veggies, nuts etc.