I Didn’t Have Eggs

Just to expand on this and hopefully prevent people from baking with applesauce, I stopped baking for a long time after I went vegan because of eggs. I used to bake a lot and quite well, but I couldn’t figure out what to do.

Aquafaba, flaxseed, or lupin(lupine? I’m not sure what’s said more commonly, but I just learned that they’re bluebonnets) work fine for baking.

Chick pea flour, mung beans, or silken tofu with Kala Namak salt work well for scrambled eggs/omelettey things.

Applesauce and banana, unlike all of the things I listed, have very little protein, so the strongest binder is pectin, which is just not enough most of the time.

Edit: I forgot to mention that baking soda is your friend when baking for anything fluffy, because you either have to whip the egg substitutes (each mixed with water) before using them or get your leavening elsewhere. Sometimes you need to do both. I’ve never tried whipping flax seeds though, I don’t know if you’d have to mill them before you add water or if that would ruin the effect and you’re just supposed to whip the seeds up with the liquid