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Crack the Habit - Egg-free foods and recipes.
 

Egg-Free Products & Recipes

Easy Vegan RecipesThe best way each of us can make a difference for laying hens is to simply leave their eggs out of our shopping carts. And with so many vegan options available today, choosing egg-free foods is easier than ever. Below is a list of egg-free products, some delicious eggless recipes, and handy tips for cooking without eggs.

Compassion Over Killing also offers a free Easy Vegan Recipes booklet—request your copy today!


Products

For General Use

The Vegg, Vegan Egg Yolk
learn more or buy yours today
For Baking

Egg Replacer
from Ener-G
check out the details

For Sandwiches

Nayonaise
from Nasoya
check out the details
For Sandwiches

Vegenaise
from Follow Your Heart
check out the details


Cooking Without Eggs

Here are some quick and easy tips for replacing one egg in baked goods recipes, including cakes, muffins, pancakes, and bread:

  • 2 tbsp corn starch
  • half of a mashed banana
  • 2 tbsp water + 2 tbsp baking powder (1 tsp oil is optional)
  • 1/4 cup tofu, blended
  • 1/4 cup applesauce + 1 tsp baking powder
  • Ener-G egg replacer (see above in Products)


Recipes

Tofu French Toast
Makes 6 pieces

  • 8 ounces silken tofu
  • 1/2 cup water
  • 1 teaspoon sweetener (molasses or maple syrup)
  • 1/2 teaspoon cinnamon
  • 1 banana
  • 6 slices of bread
  • fresh berries (optional)
  • maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.


Fluffy Pancakes
Serves 4

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 1/2 cups soymilk or water
  • 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.


Egg-Free Breakfast Scramble
Serves 2

  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon turmeric
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup nutritional yeast
  • salt and pepper, to taste
  • 1/2 pound mushrooms, chopped (optional)
  • 1 green onion, finely chopped (optional)
  • 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.


Carrot Muffins
Serves 6 to 8

  • 1 cup whole-wheat flour
  • 1 cup oat bran
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon all-spice
  • 1/2 teaspoon cinnamon
  • 2/3 cup grated carrots
  • 1/3 cup maple syrup
  • 1 cup water
  • 1/4 cup canola oil

Preheat the oven to 375oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.


Missing Egg Sandwich
Makes 4 sandwiches

  • 1/2 pound firm tofu, mashed (about 1 cup)
  • 2 green onions, finely chopped
  • 1 tablespoon vegan mayonnaise (such as Vegenaise® or Nayonaise®)
  • 2 tablespoons pickle relish
  • 1 teaspoon stoneground mustard
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 8 slices whole wheat bread
  • 4 lettuce leaves
  • 4 tomato slices

Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder. Mix thoroughly.

Spread on whole wheat bread and garnish with lettuce and tomato slices.


Chewy Chocolate Chip Cookies
Makes 25 to 30 cookies

  • 1 cup of softened soy margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup soy milk
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 12 ounces dairy-free chocolate chips

Preheat the oven to 350oF.

In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.


Mint Chocolate Cake
Makes 1 9- × 13-inch cake

For the cake

  • 2 1/4 cups flour
  • 4 1/2 tablespoons cocoa powder
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons baking soda
  • 1 1/2 tablespoons white vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups cold water

Preheat the oven to 350°F.

Lightly oil a 9- × 13-inch nonstick baking pan.

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

  • 1 12-ounce bag dairy-free chocolate chips
  • 1/4 cup soy or rice milk
  • 1 tablespoon peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.

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