Vegans rejoice! The mystery of finding a good substitute for eggs and egg whites may be solved by
something you normally discard.
Aquafaba is the
funny name—"aqua" is Latin for water and "faba" is Latin for bean—that refers to the liquid in canned beans or the cooking liquid that
remains when you cook beans and chickpeas. Most of us simply pour this liquid
down the drain, but food researchers are discovering a variety of ways this
starchy protein can be used to replace egg whites in many recipes.
Vegan substitute for eggs
Pumpkin, bananas,
applesauce, prunes, nuts and seeds can work well as whole egg substitutes, but
many egg replacements aren't always an option if you are vegan or
gluten sensitive. And, there just wasn't a good alternative for the more
delicate recipes that rely on egg whites, such as meringues, mayonnaise and
baked goods. The hunt began for a simpler, whole-food approach to egg whites
that tasted better.
According to aquafaba.com, the unique mix of starches, proteins and other soluble plant
solids, which remain in the cooking water, gives aquafaba a wide range of uses, which also includes being a protein source for vegans.
Most of the time, aquafaba is the liquid left over from canned or cooked
chickpeas, but butter beans and other beans and legumes have produced a similar
result.
Because it's still
so new, food researchers are still exploring how best to use aquafaba. I encourage you to check out aquafaba.com and join the aquafaba Facebook group
that sparked it all to share your own experiences gleaned from cooking with
aquafaba. So far, it's been used as a key ingredient in cheeses and butters,
mayonnaise and aioli, meringues and a whole host of delicious baked goods. New
products made from aquafaba are also showing up on store shelves and in other
commercially produced foods and baked goods. So vegans now have another protein source and an egg substitute.
To get you started on your cooking trials with aquafaba, here's a basic meringue recipe.
Aquafaba meringue recipe
Generally 3 tablespoons of aquafaba is equal to
one egg. Aquafaba's consistency should mimic an egg white so according to
aquafaba.com, "it should be a little slimy, but not too thick, and not too
runny."
Strain the liquid
from a 13-15 oz. can of chickpeas, place it in a stand mixer with a balloon whisk
and whip at high speed until firm peaks form.
Slowly pour in 3/4
cup of granulated sugar until well combined and glossy. (You should be able to
turn the bowl upside down without it spilling out).
Scoop onto
parchment paper in 1½ inch blobs.
Place a preheated
200F degree oven for 1.5 hours, then let cool.