available in any grocery store....you recipe will taste the same as if you had used real eggs....

I've seen it at Whole Foods. I think it's mostly tapioca flour. We used it when my older daughter was small - she had egg allergies but they went away after about a year of completely avoiding eggs. This stuff worked okay - I used it for baking.

http://www.ener-g.com/egg-replacer.html

It didn't work out particularly well. Ener-g is really best for making substitute eggs on its own, though.

I've actually found using unsweetened almond milk does a good job emulating the texture of egg in most recipes.

Egg Replacer that also is supposedly good but I haven't used either yet so I can't swear to them.

I have been a vegan for a while and when I want to make a recipe vegan, I usually just check for recipes on the Internet. Below are a few for vegan kugel that I found:

http://www.levanacooks.com/category/vegan-kugel-recipes/

http://www.thediscerningbrute.com/tag/vegan-noodle-kugel/

http://vegweb.com/recipes/melodys-vegan-noodle-kugel

http://www.peta.org/living/vegetarian-living/have-a-happy-hanukkah-with-vegan-noodle-kugel.aspx

http://www.yummly.com/recipes/vegan-vegetable-kugel

Some times I review several recipes for something and then base my own on picking and choosing from them.

Good luck!

Last edited Tue Sep 3, 2013, 01:11 PM - Edit history (2)

http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html I made these & they were good. I served it with GimmeLean Sausage coins. It uses silken tofu.

http://blog.fatfreevegan.com/2011/06/vegan-zucchini-frittata.html This is the next one I'm going to try, only with broccoli instead of zucchini. She mentions black salt & that it has an eggy taste. This one uses two types of tofu. She says she thinks it mimics eggs more accurately than just the silken tofu.

Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don’t have it (or don’t like the flavor of eggs) just leave it out.

http://blog.fatfreevegan.com/2008/03/asparagus-and-mushroom-quiche-with.html This one sounds fantastic with that rice crust.

When the weather gets cooler I will try these other two.

Let us know what you do!


on edit: Here's her 'eggless egg' index page.

http://blog.fatfreevegan.com/tag/eggless-eggs

Seems that most of the recipes are doing that.