Has anyone tried to use vegan egg to make a pumpkin pie? And what exactly do you mean by “reduce the amount of water you’d need by 1/2 vegan egg”. I’m kinda confused. And I attempted to make eggs with the vegan egg but I did something wrong because they came out back. Exactly how much of vegan egg and water do I use per how many eggs I want.
Thanks for all the help. What about using veganegg in a breakfast casserole? I wanted to try it with vegan sausage and crescent roll dough (you press the dough in a baking dish, sprinkle vegan cheese and sausage over that, then pour the beaten egg over that, bake for 45 min at 350 degrees. Would that work using veganegg?