Vegan technique

I posted this on a vegan NG but the activity was so low I didn't get much back.

I like to to serve good food that is according to the tastes and preferences of my guests. If I am to cook vegetarian food without eggs I have some problems with technique. This is probably due to my lack of experience in vegetarian cooking so I am asking the more experienced for help.

Eggs are useful in binding foods as the protein coalgulates on cooking. For example vegetable patties, rissoles and slices are going to be harder to keep cohesive with no eggs.

Similarly eggs act as an emulsifying agent allowing one to bind oily and watery components together in sauces and dressings (with or without cooking). Dairy products can also bind sauces but such are also eschewed by vegans. You can bind sauces in some cases using vegetable purees and with starches but these rather limit your scope and will add flavours that may not be desired in all situations.

Egg foams are also the basis of a number clbuttes of foods, many (but not all) are desserts and treats. One can give up such things altogether in the name of health but even those who take great care with their diet may want to have a small indulgence sometimes on special days.

Can I do these sorts of things without eggs or dairy (if so how) or does cooking vegan mean certain techniques, and hence certain clbuttes of foods, are not possible? .

David