5 Delicious Ways to Use Vegan Egg Premix (Beyond Scrambles!)

Solving the Eggless Cooking Dilemma for Indian Vegetarians

For millions of Indian households, eggs are either avoided altogether or used with hesitation due to cultural, religious, or dietary reasons. Yet, when it comes to cooking, eggs play a powerful role — as binders in cutlets, leavening agents in cakes, or the hero ingredient in morning breakfasts.

But what if you could enjoy all the benefits of eggs — texture, taste, and protein — without the egg?
That’s where vegan egg premixes step in to offer a clean, plant-based solution.

Here’s how you can break the egg barrier with five versatile and delicious ways to use vegan egg premix in your Indian kitchen — going way beyond just scrambles.

1. High-Protein Veg Cutlets and Patties

Problem: Regular veg cutlets often fall apart or lack binding strength without egg.

Solution: Add vegan egg premix to your potato or soya cutlet mixture. It acts as a binder and also increases protein content without affecting the taste. Shallow fry or bake, and serve with green chutney for a healthy tea-time snack.

✅ Bonus: Perfect for tiffins, burgers, and snack boxes!

2. Eggless Baking – Muffins, Cakes, and Pancakes

Problem: Many eggless cake recipes lack fluffiness or feel dense.

Solution: Use vegan egg premix to replace traditional eggs in baking. Whether you’re making a chocolate banana muffin or a soft vanilla sponge, the premix provides structure and rise — without the need for curd or vinegar tricks.

✅ Try it with: Whole wheat banana pancakes or millet-based cupcakes.

3. Indian Bread Omelette (without the Egg!)

Problem: Bread omelettes are off-limits for strict vegetarians.

Solution: Mix the vegan egg premix with a pinch of turmeric, onion, tomatoes, and green chilies. Pour it on a pan like you would a besan chilla, add bread, and toast both sides.

✅ Serve hot with ketchup or mint chutney for a satisfying breakfast.

 4. Vegan Egg Mayo Sandwich Spread

Problem: Store-bought mayonnaise contains eggs, making sandwiches non-veg by default.

Solution: Use vegan egg premix as a base to create a homemade eggless mayo-style spread. Blend with a dash of plant-based mayo, mustard, and black salt (kala namak) for that authentic eggy flavor.

✅ Perfect for: Lunchboxes, tea-time snacks, and party platters.

5. Add to Gravies or Curries for Extra Creaminess

Problem: Vegetarian protein options in Indian curries often rely solely on paneer or lentils.

Solution: Add a spoonful of rehydrated vegan egg premix to gravies like kofta curry or methi malai matar to boost protein and enhance texture. It melts smoothly and adds a mild richness — without overpowering the dish.

✅ Tip: Try in white gravies or cashew-based sauces.

Why Indian Vegetarians Are Turning to Vegan Egg Premix

Here’s why this plant-based innovation is becoming a staple in progressive Indian kitchens:

• ✅ 100% Vegetarian & Egg-Free

• ✅ High Protein from sources like mung bean or chickpeas

• ✅ No Cholesterol or Saturated Fat

• ✅ Versatile for Indian and global recipes

• ✅ Allergen-Free and ideal for Jain and Satvik diets

Final Thoughts

You no longer need to compromise on nutrition or taste just because you don’t consume eggs. Whether it’s boosting your protein intake, experimenting in the kitchen, or making traditional recipes egg-free, a vegan egg premix is the ingredient your pantry has been waiting for.

So go ahead — give your food an egg-free upgrade.