I'm interested in following a recipe for lentil wellington. The recipe uses "flax egg", a mixture of ground flax and water, as a binding agent for the lentil and vegetable loaf.
My preferred "egg substitute" is aquafaba (the water chickpeas are cooked in) since it is already a by-product of making chickpeas, and it has a pleasant flavor which makes it a useful ingredient on its own. I already have 3 jars of it of different concentrations sitting in my fridge. Ground flax is not something I have and might not be able find at a normal grocery store.
I'd just prefer to go with the thing I have.
But I'm not sure if I can make this substitution. Aquafaba is by no means a perfect all around egg substitute. I've used it to make meringues, in pancakes and as an egg wash but this is using it as a binding agent. And this specific recipe uses canned chickpeas drained meaning that the instructions basically tell you to just throw out aquafaba. If it were a viable substitute here I might expect them to use it.
How does aquafaba compare to flax egg when used as a binding agent for making a loaf? If making this substitution should one use a high concentration (very viscous) or low concentration (less viscous) aquafaba?
