Finding a Vegan Egg Substitute
Vegan Baking – Aquafaba Recipes
The use of aquafaba as an egg substitute in baking is a relatively recent development in the world of vegan cooking. Aquafaba was discovered as a potential egg replacer in 2014 by French chef Joel Roessel, who found that the liquid from a can of chickpeas could be whipped like egg whites and used in baking. The term “aquafaba” was coined by a Facebook group called “Vegan Meringue – Hits and Misses!”, which was formed to explore the possibilities of this new egg substitute.
Since then, aquafaba has become a popular vegan alternative to eggs in a variety of baked goods, including cakes, cookies, and meringues. It is also used in some non-baked recipes, such as vegan mayonnaise and whipped cream.
While the exact science behind why aquafaba works as an egg substitute is not yet fully understood, it is believed that the proteins and starches in the chickpea liquid create a foam when whipped, which can mimic the structure and binding properties of egg whites. Aquafaba is also versatile in that it can be used in different forms, from a liquid to a thick foam, depending on the recipe.
Tips & Tricks on Cooking with Aquafaba
Use a stand mixer or electric hand mixer
Aquafaba needs to be whipped for a long time to reach the right consistency, so using a stand mixer or electric hand mixer can save you time and effort.
Use a clean and dry bowl
Make sure the bowl you use to whip the aquafaba is clean and free of any oil or residue. Also, make sure the bowl is completely dry as any moisture can affect the whipping process.
Add an acid
Adding an acid like cream of tartar or lemon juice can help stabilize the aquafaba and make it easier to whip.
Use chilled aquafaba
Chilling the aquafaba in the refrigerator for a few hours before whipping can help it whip up faster and hold its shape better.
Be patient
Aquafaba can take anywhere from 5 to 15 minutes to whip to the right consistency, so be patient and keep whipping until it forms stiff peaks.
Don’t over-whip
Over-whipping aquafaba can cause it to collapse and lose its structure, so be careful not to over-whip it.
Use it as a substitute for egg whites
Aquafaba can be used as a substitute for egg whites in many recipes, including meringues, macarons, and even mayonnaise.
Store it properly
Aquafaba can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to 3 months.
Plant Based Chocolate Mousse
Ingredients
- 1 can of chickpeas
- 1/4 tsp cream of tartar
- 1/2 cup vegan chocolate chips
- 2 tbsp unsweetened cocoa powder
- 1/4 cup plant-based milk such as almond or soy
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
Prep Aquafaba
- Drain the chickpeas and reserve the liquid (aquafaba) in a separate bowl.1 can of chickpeas
- Add the cream of tartar to the aquafaba and beat on high with an electric mixer until stiff peaks form, which can take around 5-10 minutes.1/4 tsp cream of tartar
Prep Chocolate
- In a separate bowl, melt the chocolate chips in the microwave or on a double boiler.1/2 cup vegan chocolate chips
Combine
- Once the chocolate is melted, add cocoa powder and plant-based milk, and mix until combined.2 tbsp unsweetened cocoa powder, 1/4 cup plant-based milk
- Add the powdered sugar and vanilla extract to the chocolate mixture and stir until smooth.1/4 cup powdered sugar, 1/2 tsp vanilla extract
- Carefully fold the whipped aquafaba into the chocolate mixture until no white streaks remain.
Chill
- Spoon the mousse into dessert glasses and chill for at least 30 minutes before serving.
FAQ Cooking with aquafaba
What is aquafaba?
Aquafaba is the liquid that is left over from cooking beans, such as chickpeas. It is often used as an egg replacement in vegan cooking and baking.
How does aquafaba work as an egg replacement?
Aquafaba is high in protein and carbohydrates, which give it similar properties to egg whites. When whipped, it can create stiff peaks, just like egg whites, and can be used in a variety of recipes as a vegan substitute for eggs.
What can aquafaba be used for?
Aquafaba can be used in a variety of recipes, including meringues, macarons, cakes, and cookies. It can also be used as a binding agent in recipes that call for eggs, such as meatballs or veggie burgers.
What kind of beans can be used to make aquafaba?
Chickpeas are the most commonly used bean to make aquafaba, but other beans, such as white beans or black beans, can also be used.
Can aquafaba be used in savory recipes?
Yes, aquafaba can be used in savory recipes as well. It can be used as a binder for veggie burgers or as a substitute for eggs in recipes such as quiches or frittatas.
Are there any nutritional benefits to using aquafaba?
Aquafaba is low in calories and fat and is a good source of protein and fiber. It is also cholesterol-free and contains a variety of vitamins and minerals, such as iron and potassium.
Can aquafaba be frozen?
Yes, aquafaba can be frozen for up to 6 months. When thawed, it may become slightly watery, but can still be used in recipes.
