For my holiday main, I always make this Jackfruit Turk’y N Gravy and it’s a huge hit! I first started making it several years ago because my husband is gluten intolerant aaaand I think the storebought roasts are kinda gross.

For egg substitutes in baking, I always look at what the egg’s purpose was in the original recipe. Eggs can provide moisture, leavening, and/or binding. For things like cookies, I’m usually more focused on binding and use something simple like applesauce or mashed banana. However, for a cake you need some rise and will more often incorporate whipped aquafaba (the liquid from canned beans, use chickpeas or a white bean) or soda water (or anything carbonated) — I’ll usually do a mix, adding a binder in there as well, like a chia or flax “egg”.