The present invention provides a manufacturing method of vegetable egg liquid as a substitute for egg, which includes the following steps: (a) soaking soybeans in water to swell the soybeans, wherein the weight ratio of soybean to water is 1:1.4~ 1.8； (b) breaking soybeans and stirring with water to form raw soybean milk； and, (c) filtering the raw soybean milk by a first filter screen to obtain vegetable egg liquid, wherein the range of the mesh size of the first filter screen is 55 to 65. The present invention further provides a manufacturing method of vegetable egg, which heats the aforementioned vegetable egg liquid to be solidified for obtaining vegetable egg. The nutrients contained in the vegetable egg liquid and the vegetable egg are similar to that of egg, and the vegetable egg liquid and the vegetable egg do not contain cholesterol, which can be be used as substitute for egg.本發明係提供一種植物蛋液之製造方法，用於作為雞蛋之替代品，該植物蛋液之製造方法包含下列步驟：(a)將黃豆浸泡於水中，使該黃豆膨脹，該黃豆與該水的重量比為1：1.4-1.8；(b)將該黃豆打碎並與該水攪拌以形成生豆漿；以及(c)將該生豆漿以一第一濾網進行過濾，取得植物蛋液，該第一濾網的網目大小之範圍為55網目-65網目。本發明並提供一種植物蛋之製造方法，係將前述之植物蛋液加熱至凝固，取得植物蛋。上述之植物蛋液及植物蛋所含營養成分與雞蛋相近，同時不含有膽固醇，因此，植物蛋及植物蛋液可作為雞蛋的替代品。
