Substitutes for Onion,Garlic and Egg

Q: Please let me know as to the proper substitutes for onions, garlic and eggs which we can take as practicing devotees.

A: (Vijaya-venugopala Das) Instead of onion and garlic, for taste and appearance, cut cabbage in small pieces like onions. Fry in a shallow pan (kadai), with lots of asafetida (hing). Tastes exactly like onion.

Egg - in cakes use curds or condensed milk instead. Gives fantastic results. Buy the eggless cake cookbook, or there are plenty of eggless cake recipes in any ISKCON devotee authored cookbook.

(Kurma Das, chef) - Slice fresh fennel root into thin strips and fry with asafetida like the cabbage, it is even more like onion, with an extra lovely anise fragrance.
Or: 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
Or: 2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth.
Or: 1 tablespoon ground flax seeds + 3 tablespoon warm water, beaten t together until smooth.

As an egg substitute for baking, 2-3 tablespoons of yogurt can be used to substitute 1 egg.