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Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great vegan egg substitute in baked goods—and if you’re out of canned chickpeas, you can create homemade aquafaba with this recipe.
Aquafaba’s unique composition of starches and proteins—which results from soaking and cooking the beans—makes it useful for thickening, binding, emulsifying, and foaming. Try it in French toast, waffles, frittatas, and more. The liquid in canned or boxed chickpeas has the ideal consistency, but you can also make your own. To get the right viscosity, the chickpeas should be soaked overnight and then cooked in their soaking water. Soaking releases the necessary enzymes to give the liquid its viscosity.
By Darshana Thacker,
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.see more from this author