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Eliminating Eggs as A Vegan

by Pam
(Walnut Creek, CA)

Eliminating Eggs as a Vegan: How "Vegan" Do I Need to Be to Call Myself Vegan?


I have been eating vegan (or what I interpret as vegan) for quite sometime. I always wonder about foods that contain some form of non-vegan contents. For instance, is the traditional pancake okay? It contains a mixture with eggs and milk though. And don't they use eggs to make whole wheat bread? To be a "vegan eater," do we have to eliminate foods with the slightest content of "no-no" ingredients?


This is a good question, and it's one every person has to answer for his and herself. For instance, when you get out to nitty gritty details like vegan and non-vegan alcohols, potting soil, photographic film, and such, many vegans decide to draw the line either including or excluding those things from their lives. Whatever decision you make, you have to be comfortable with what you are doing.

I personally believe that any one person who decides to make a difference in his diet by eating fewer animal products is making a difference in the world. Some vegans are extremely strict about who should call themselves vegan and may not like others calling themselves vegan if they eat eggs. Technically, if you are eating pancakes with eggs (or any other products with eggs, milk, regular butter, or any other animal ingredients), you are not strictly following a vegan diet.

The good news is that it's really really easy to find recipes for standard foods that don't contain any eggs or milk. There are an abundance of excellent vegan cookbooks on the market, and one I highly recommend for vegan brunch recipes like pancakes is Vegan Brunch. Isa's recipes are just as easy as using a pre-made pancake mix, and then you have total control over the ingredients.

There are also tons of great recipes on the internet, even for vegan pancakes. You might also want to check out my ebook on vegan bread recipes, if you want to learn more ways to cook without eggs.

Most of the time breads don't have eggs in them, but sometimes they're added in. However, it's very easy to read labels and avoid buying breads with animal ingredients. You don't need eggs for baking bread, or making pancakes, or for almost anything else in the kitchen.

I hope that helps clarify things!

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Egg substitute for cauliflower pizza crust
by: Lorinda

I have recently joined the dark side and gone vegan! How ever I am following Dr. Esselstyn' s plan of no oils or flour as well. I would love to try the cauliflower pizza crust idea I saw on the Dr. Oz show previously, http://www.doctoroz.com/videos/cauliflower-pizza. I read your information on egg substitutes, but not sure which to try, since currently on a shoe string budget, I don't have the luxury of much experimentation. Which egg substitute would you try first in this recipe?

What to call one's self?
by: Anonymous

I remember asking a well-known vegan if I could call myself vegan, at a certain point in my life.

He laughed: "You can call yourself whatever the hell ou want to!"

Got me thinking.

eggs and milk
by: Anonymous

Remember that the less animal products you use, the better. If you eat a regular pancake once in a great while, the vegan police don't come. Trust me, I thought they would show up! LOL!

Having said that, just google ANY recipe you want. Just put the word "vegan" in front of the food you are craving. Search for "vegan pancakes". You will find tons of information.

Last week I was craving a PHILLY CHEESESTEAK. You guessed it, I found a vegan version. I made it and it was delicious.

If bread is a concern, Whole Foods carries many vegan breads at good prices. Even at other stores, read labels. At the very end of the ingredient list it will say "contains milk", or "may contain eggs". They have to list this, for people with food allergies...but it really helps vegans too! There are lots that do not contain these things. "Natural Ovens" products have several options. I even found a great WHITE bread at Whole Foods. It did not say "vegan", but the ingredient list sounded safe, and it is cholesteral free. That is another good indicator.

Cholesteral comes from milk, eggs, butter and meat. NO cholesteral can mean NO animal products. There are certain preservatives and things that can come from animals, if you worry about "trace amounts". I do, so I bought the "Vegan Sourcebook". It contains a list of LONG WORDS in foods that come from animals. It does take research, but if I can do it...ANYONE can. LOL!

Hope this helps...keep up all your good work! You are doing great, I am SURE! Even if you eat pancakes...you are awesome for your efforts!

by: Susan Cockrell

When I passed on my great cornbread recipe, I forgot one of the most important ingredients: sugar. I use 1/2 cup unrefined sugar in mine, mixing it into the dry ingredients first. Of course you can cut back on the sugar, but you do so at your peril. The sugar makes it taste like the sweetest sweetcorn.

I hope those who copied the recipe get this tag note. It just wouldn't be the same without the sugar.

It's not rocket science!
by: Susan Cockrell

I have tried lots of vegan recipes and found them to be so different that they don't satisfy. What I have found to work like a charm is this: use your own recipes, and just make certain changes. An example is this: I bought vegan chocolate chips and put them in my favorite old chocolate chip recipe, changing the butter to Earth Balance (or oil would have worked) and substituting 1 T flaxseed meal and 2 T water for the egg. I cooked them exactly the same and, Voila! My friends said, hey, I thought you were a vegan. I smiled and said that I am, and those delicious cookies they were eating are vegan.

Same with corn bread. I made a vegan version that tasted like gravel. Then I made this one--perfect!

1 c flour
1 c course cornmeal
2 T baking powder
1 tsp. salt

Mix dry ingredients together well.

Add 1 tsp vinegar to 1 c plain soy milk. Let set for a few minutes until it curdles.

Add 2 T flaxseed meal to 4 T water--stir and let set for a few minutes.

Set oven to 450 degrees. Grease bottom of 8"X 8" pan. (This recipe can easily be doubled for a 9" X 13" pan.)

Now stir soymilk and flaxseed mix into dry ingredients PLUS 1/4 C canola or other oil. Mix well and bake for about 20 minutes (or slightly more--when the toothpick comes out clean). You will get rave reviews on this cornbread!

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