I've really been incorporating a lot of vegan dishes into our diets, because it is delicious, and a challenge, and can be healthier. I don't shun meat, or dairy, but think that limiting them (from standpoint of the average American diet), is a very good idea.
That said, eggs are one of the few protein sources that my daughter will eat regularly (she doesn't care for the consistency of meats, scoffs at most cheeses, doesn't care for tempeh, and will occasionally eat tofu). So, I make eggs.
The status of eggs seems to be so controversial, but nutritionally it really comes down to this (environmentally and ethically is a different subject): eggs are high in proteins and some good nutrients, but they are also high in cholesterol. Recent research shows that regular consumption of egg yolks is associated with increased plaque formation in the arteries (a risk factor for heart disease). Still, when part of a diet that is routinely low in fat and cholesterol, many argue that eggs can be a nutritious addition.
So, what are we to do? Or, more precisely, what will I do? Well, like with most things, I'll take eggs in moderation, as part of a predominantly plant-based diet. I will, on occasion, make my vegan biscuits, plain low-sodium gravy with an egg cooked without oil, and not stress about it.
1 cup whole wheat flour
2 Tablespoons shorting (or 1/2 banana)
1 Tablespoon baking powder
1/2 cup milk
Mix flour and baking powder. Cut in shortening or banana in small pieces. Add milk and stir just until combined (the best biscuits are stirred the least). Shape into two large biscuits, or four small biscuits. Bake at 450 F for approximately 10 minutes.
And it will be delicious.