— Robin Rouse

Well, Robin, I don't know if, um, in terms of substituting two ingredients in baking, I wouldn't say that that's what I meant. If that's what you heard. I think what you heard me say was, it's hard to go beyond replacing two eggs in a recipe. So your pumpkin roll that calls for four eggs would be very difficult. I would find a pumpkin roll that is already vegan. You know, there are so many good vegan recipes out there already. You don't necessarily have to reinvent the wheel. You can, you know, look in essential vegan desserts course and you find many recipes already or any of the Rouxbe plants courses have recipes that are already to go. Um, there are so many wonderful vegan or plant-based, whatever you want to, however, whichever way you prefer to say that recipes available. Look for authors, chefs, recipe writers that you trust. Don't just go out into the, you know, go out and google something and come back. You'll come back and say, well that didn't work and it didn't, you know, it didn't make any sense. So really what I've been saying is it's easiest to substitute two eggs. So your pumpkin roll for four eggs will be, would be difficult. You might cut the recipe in half, maybe even by a quarter and test it with egg replacement for if you're doing it in a half, two eggs and then add some applesauce or another fruit puree. We talk about egg, replace other egg replacements. Aquafaba is an egg replacement and um, you can get bobs red mill egg replacement. A flax egg can work sometimes or a chia egg. So those are my suggestions for you and, um, good luck.