need help binding a vegan loaf
Lots of threads here suggest egg substitutes - such as tapioca, potato flour, etc. My question is a bit more specific:
I'm making a vegan nut-loaf as part of a Thanksgiving meal. Last time I made this loaf, it didn't bind together well. (I used about 2 tbsp potato flour, plus about 2 tbsp ground flax simmered in water until goopy; also included about 3/4 cup bread crumbs).
What kind and what amount of egg substitutes would you recommend, to bind a loaf (approx 4x9")?
One caveat: Ener-G egg replacer has tapioca & potato starch as its main ingredients - so I'd rather just use those starches than buy a box of Ener-G that I'll never use again...
Not quite the expert but I do subs all the time trying to make things as vegan as possible.
1) 1 tbsp soy flour + 1 tbsp water = 1 egg ( temp needs to be reduced slightly )
2) Half a banana = 1 egg (keep in mind if you want your things to taste like banana or not )
3) The flax seed thing ( although i know you said you tried )
4) Sound weird I know ( preface ) I have blended some okra with tofu ( usually silken ) and it has worked.
Hope it turns out well and share your tips of success.
Asian stores sell sweet rice flour... it's not sweet, but results in very sticky textures. I like to add it to butternut squash soups. They make mochi out of this stuff, so it might do ok for a vegan loaf.