On World Egg Day on October 10, the German Animal Welfare Federation makes it clear that no one has to give up their favorite foods if they don't want to eat eggs for ethical reasons. Whether it's Sunday breakfast or cake – the plant world offers a wealth of possibilities for recreating classic recipes using purely plant-based ingredients.
"Laying hens have been bred to lay as many eggs as possible. The needs of the animals are not taken into account in industrial animal husbandry, and they usually live in appalling conditions. Yet eggs can easily be replaced by plant-based alternatives. The vegan variations are not only animal-friendly, but also creative and versatile – from savory to sweet," explains Dr. Isabel Knößlsdorfer, specialist advisor for veganism at the German Animal Welfare Federation.
For example, tofu can be combined with kala namak and a little turmeric to make a spicy scrambled tofu that resembles classic scrambled eggs in taste and color and is perfect for breakfast. If you love omelets, you can whip up a fluffy batter from chickpea flour, water, and spices that looks and tastes great when cooked in a pan. Even fried eggs can be imitated on a plant-based basis using legumes, grains, and spices. Eggs are not necessary for baking either: three to four tablespoons of applesauce can easily replace one egg and ensure moist cakes and brownies. If you want your baked goods to taste like banana, half to one whole mashed banana can be used as a binding agent for pancakes, banana bread, muffins, or waffles.
Soy flour or cornstarch can also be mixed into the dough to achieve a stable binding in both sweet and savory baked goods. Chia or flax seeds, on the other hand, when ground in a coffee grinder and mixed with water, develop a jelly-like consistency that is ideal for binding dough for cakes, cookies, or burger patties. If you want to make things even easier, you can also use ready-made egg substitute powder from the store, which can be used universally in sweet and savory recipes. And there is even a solution for foamy desserts such as chocolate mousse or vegan “meringue”: aquafaba – the cooking water from chickpeas – can be easily whipped and processed.
With its cookbooks “Tierschutz genießen” (Enjoy Animal Welfare) and “Tierschutz genießen – Das Backbuch” (Enjoy Animal Welfare – The Baking Book), the German Animal Welfare Federation invites you to try out animal-friendly recipes in your everyday life and replace eggs with plant-based alternatives. On the website www.weiljedemahlzeitzählt.de, interested readers will find not only numerous recipes, but also background information on eggs and veganism.
