• rbos@lemmy.ca
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    3 months ago

    I think the egg functions as a thickener in there, so some kind of starch or maybe a vegan gelatin would work.

    • Resonosity@lemmy.dbzer0.com
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      3 months ago

      Pectic is the vegan gelatin you’re referring to. Usually vegans can find that in packets like gelatin from the store, although another source is from chia or flax seeds.

      You soak the seeds in water for probably 1-2 hours, and the liquid as a result contains the pectin from the seeds.

      Pectin like this and bananas (or often apple sauce) likely emulate eggs the best. You get the binding power from the seeds, and the wetness from the bananas/apple sauce

      • rbos@lemmy.ca
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        3 months ago

        Well, obviously you’re taking liberties. You could come up with something broadly similar though. Coconut milk and starch probably.

        • Resonosity@lemmy.dbzer0.com
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          3 months ago

          Yes, it’s likely possible to find some vegan equivalent that matches a custard. Might take some trial and error, but someone will do (or likely has done) it.

          It’s unfortunate to see omnis in chat gatekeep this food. Like, sure it won’t be 100% the same, but it’s more inclusive to have vegan alternatives than to not have them. We can all better relate that way, and uk avoid tribe mentality