Every time someone sees one of our food photos that involves crumbing, aka breading, we always get a million of the same question….
Well, we have the answer for you here, all my vegan friends. And it is actually quite simple….
What the heck is aquafaba?...
Well, like me, you probably have heard lots about it, but just didn’t call it that – aquafaba is just a fancy name for the water that is drained from your chickpeas.
It works PERFECTLY as an egg substitute in many situations including baking, meringues, and now – crumbing too!
The consistency is usually perfect, but if yours seems a little too thin or runny, you can just reduce it slightly on the stove until it thickens into a stickier, egg-like consistency.
That’s your dredging order for miraculous crumbing success – Works every time! :)
Aquafaba is amazing – and amazingly, it does NOT make everything taste like chickpeas!
So get to experimenting with this awesome vegan tool and share some of your delicious creations with us! :)
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