I have done a variety of vegan baking and often end up 'experimenting' based on what I have on hand at the moment. I know a few egg substitute tricks include applesauce, flaxseed, or store-bought substitutes such as Vegg and Just Egg. I want to better understand when I should use which substitute for cakes, cookies, brownies, quick breads, etc.
What are the best substitutes for different types of bakes? Is there a time when applesauce is better than a flaxseed "egg"? Is there a better substitute when the goal of the egg is emulsification v structure v leavening (or a combination)?