Vegan Recipe Substitution

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I'm making a vegan version of kourabiedes -- little crumbly Greek butter cookies. The recipe I'm working from calls for an egg yolk -- I guess for savory fat reasons, but I'm not certain. Any suggestions for a vegan egg yolk?

lene lovage (elmo argonaut), Tuesday, 20 July 2010 17:05 (ten years ago) link

It's probably there as an emulsifier, so something like soy lecithin.

Jaq, Tuesday, 20 July 2010 17:43 (ten years ago) link

hm. ok. can i buy that at a supermarket? what would it be sold as?

lene lovage (elmo argonaut), Tuesday, 20 July 2010 18:57 (ten years ago) link

i am c+p'ing a googled answer since i've only read about using finely ground flax seed+water

"For every one egg I use: 1 Tbsp ground flax seed + 3 Tbsp of hot water. Mix it up and let it cool a minute or two... as it cools it will take on an "eggy" consistency!"

from here: http://tribes.tribe.net/thesecretlifeofaveganbaker/thread/4c93f540-47dd-4d2a-8ece-60d3f9dd4a65

feelin on yo (_(__) (m bison), Tuesday, 20 July 2010 20:29 (ten years ago) link

i did this ^^ and it worked pretty well. thanking u.

lene lovage (elmo argonaut), Wednesday, 21 July 2010 19:53 (ten years ago) link

fwiw, it's sold as lecithin - not sure about everyday groceries, but natural food stores always have it. It's a brown thick liquid. Good to know the flax worked.

Jaq, Wednesday, 21 July 2010 20:09 (ten years ago) link


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