Egg substitute

Scrambled eggs	Scrambled tofu
Eggs used in cooking	Garbanzo (chick peas) or soybean flour made from raw legumes may be used in pancakes, etc. Use 2 Tablesponns of garbanzo or soybean flour per cup of other (grain) flours. Increase water slighly to make up for fluid in eggs. Or mix equal quantities or soy flour and arrowroot powder. Use 2 Tablespoons of the mixture to replace 1 egg and add extra water. Or blend 2 T. of almond or cashew butter with 1 T. of lemon juice to replace on egg.
Eggs used in cooking as binder	Blend 1/2 cup soaked, raw garbanzos with 1/3 cup water to replace two eggs in loaf or patties.
	Thickening agents
Gelatin	Agar-agar is a vegetable gelatin obtained from seaweed. It is available in large flakes, fine flakes or powder. Amounts used vary with type. Use half as much as if small flakes are used, and one-fourth the amount if powder is used.
Arrowroot	Arrowroot is a powder ground from the root of the arrowroot plant and is used for thickening in the same way as cornstarch. Although cornstarch is not an animal product, it deserves to be replaced because of its low nutritive value. Arrowroot is preferable because it is not a refined product and has a considerably better nutritive profile high in calcium, potassium and magnesium. Furthermore, arrowroot has an alkaline ash. It is generally available in most natural food stores and in Oriental markets. It is used in the same proportions as cornstarch in any recipe.