These chickpea flour omelette muffins or
vegan egg cups are easy to make and are a great option for an on - the - go savoury vegan breakfast.
Not exact matches
Ingredients 2
cups heavy cream 1
cup whole milk 1/2
cup sugar pinch salt 3
egg yolks 1
egg 1 tsp vanilla extract 2
cups vegan marshmallows
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3
eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for
vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
1
cup regular cut oats 2 ripe bananas 2 flax
eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract
Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as well
1
cup Earth Balance
vegan butter 1
cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G
Egg Replacer Powder 2 tablespoons plus up to 1/2
cup of water 3
cups all purpose flour cinnamon sugar
2
cups spelt flour (or a mix of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine for
vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large
eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1
egg, beaten (or 1 flax
egg if
vegan **) 1/4
cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3
cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Your guests will never suspect the brownies
cups are not only dairy free but gluten free,
egg free, soy free, nut free and
Vegan.
For instance, if your
vegan recipe calls for 1
cup non-dairy milk, use 3/4
cups + 1 Tablespoon non-dairy milk (1
cup minus 3 Tablespoons) and 3 Tablespoons (45 mL) flax gel to replace one
egg equivalent and whisk them together.
1
cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G
Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
Classic cauliflower fried rice with
vegan egg is the perf side dish or main dish and packs so much fiber you'll be full after 1
cup!
Caramel Nog Button Cookies Print Prep time 10 mins Cook time 15 mins Total time 25 mins Author: A. N. Flitter Recipe type: Dessert Cuisine:
Vegan Serves: 6 Ingredients 1/3
cup Non-Dairy
Egg Nog 1 tbsp Ground Flax 2/3 cup Brown Sugar 1/3 cup Applesauce 1 tsp Vanilla 2 cups Flour 1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4 cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax togeth
Egg Nog 1 tbsp Ground Flax 2/3
cup Brown Sugar 1/3
cup Applesauce 1 tsp Vanilla 2
cups Flour 1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4
cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy
egg nog and ground flax togeth
egg nog and ground flax together.
2 ripe bananas 3 organic
eggs (or three flax / chia
eggs for a
vegan version) 3/4
cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk) + coconut oil for frying
1
cup sugar 1/2
cup vegetable oil 2
egg replacers 1/4
cup vegan sour cream 1 teaspoon vanilla extract 2
cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 1/2
cups chopped peeled pears 2/3
cup chopped pecans 1/2 teaspoon grated lemon peel
The 1
cup pb, 1
cup sugar, 1
egg flourless recipe is my go - to:) I'm all for
vegan baking; in fact I think my most delicious recipes are
vegan!
-LSB-...] + 1/2
cup grapes / / two oatmeal cinnamon raisin chip bites / / banana + 1 tbsp peanut butter / / peanut butter banana chickpea cookie / / sliced pear + hard boiled
egg / /
vegan peppermint protein muffin / / larabar / / baked sweet -LSB-...]
3 2/3
cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4
cup Earth Balance
vegan butter 1/3
cup sugar 1 Tbsp EnerG
Egg Replacer Powder 4 Tbsp water 1
cup of soy milk
1 1/4
cup confectioners sugar 1
cup + 2 Tbsp
vegan butter (I used Earth Balance) 1 1/2 tsp EnerG
egg replacer powder mixed with 2 Tbsp water (equivalent to 1
egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4
cup all purpose flour
If you are
vegan or
egg allergic, try creating an
egg substitute by using 1/4
cup soy, rice or coconut yogurt mixed with 1 tablespoon of flax meal or chia seeds per
egg.
I just made this, followed recipe exactly, using apple sauce, added a
cup of pecans and did use 1
egg (we are not
vegan).
1 flax
egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or
vegan chocolate chips
Vegan variation: substitute 2 tablespoons ground flax seed whisked with 1/4
cup water for the
egg; substitute 1 1/2
cups almond milk for the yogurt and milk.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3
vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
1/2
cup olive oil 1/4
cup maple syrup 2
eggs, lightly beaten OR 2 tbsp chia seeds mixed with 4 tbsp water for
vegan 3 apples, washed and grated 1/2
cup dates, chopped into chunks
2 chia
eggs (2 tbsp ground chia combined with 1/4
cup of water for 5 - 10 minutes)-- or you can use 2
eggs if you're not
vegan
I used I
cup Vegan butter instead of coconut oil and added flax
egg mixture (2tbls flax; 6tbls water).
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2
eggs (optional, I omitted this to keep mine
vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
For a
vegan version I use 1/4
cup water for each
egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofu.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB-
Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB-
Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB-
Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached
Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
1
cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1
cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G
Egg Replacer 1 tablespoon baking power 2 1/4
cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup
vegan butter or shortening for oiling the griddle 1
cup frozen or fresh blueberries
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2
cups cauliflower, cut into small florets 1
egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan che
egg, beaten (or
Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan che
Egg Replacer for one
egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan che
egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2
cups pizza toppings of your choice 1.5 — 2
cups mozzarella cheese, pizza cheese blend, or
vegan cheese
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not
vegan so I used 2 medium
eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal
egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat flour (you can make your own by blending in a food processor down to flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of
vegan, dark chocolate chips
1 1/2 teaspoons Ener - G
Egg Replacer in 2 tablespoons water 3/4
cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4
cups sugar (evaporated cane juice), I use 1/2
cup but if...
3/4
cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2
cup Unsalted Butter, softened (can use
vegan butter) 2 Large
Eggs, room temperature (please use 3
eggs if smaller) 2
cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1
cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2
cup Sugar - Free Powdered Sugar
2
eggs (
vegan: substitute 2 tablespoons ground flaxseed + 3 tablespoons of water) 1/2
cup panko or any kind of plain breadcrumbs.
I see you don't have the quinoa pizza bites recipe, here it is: Makes 12 1
cup cooked quinoa 1/2
cup shredded non dairy cheese + 2 TBS 1
Egg (can use 1 TBS flax seed and 3 TBS water in a blender to make a vegan egg 1 tsp salt and 1 of pepper 3 TBS marinara sauce 1/2 tsp garlic powder 3 tsp Italian seasoning 1 tsp red pepper flakes Marinara for dipp
Egg (can use 1 TBS flax seed and 3 TBS water in a blender to make a
vegan egg 1 tsp salt and 1 of pepper 3 TBS marinara sauce 1/2 tsp garlic powder 3 tsp Italian seasoning 1 tsp red pepper flakes Marinara for dipp
egg 1 tsp salt and 1 of pepper 3 TBS marinara sauce 1/2 tsp garlic powder 3 tsp Italian seasoning 1 tsp red pepper flakes Marinara for dipping
To make it
vegan, omit the
eggs and add 1/2
cup more vegetable broth.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4
cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large
eggs, hard cooked, peeled and sliced (omit for
vegan) * 1
cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1
cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2
cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2
cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
1
cup of
vegan margarine 1
cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G
egg replacer 7-1/2 tablespoons water Frosting
1/2 medium white onion, diced 2 cloves garlic, minced 2 bell peppers, diced 1 large tomato, diced 1/2
cup dried black beans, soaked and boiled 2 oz portobello mushrooms, diced Chili powder, cumin, salt, all to taste 1/2 ripe avocado, diced
Egg roll wrappers Canola oil for frying / sauteeing Oh She Glows
Vegan Cheese Sauce for dipping *
3 overripe organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1
egg (or chia
egg for
vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
I've made that recipe numerous times using coconut sugar and a
vegan egg, so it got me thinking... what if I substituted one
cup of dates for the one
cup of sugar?
BREAKFAST: almond butter chocolate chip baked oatmeal almond joy granola almond joy waffles apple cinnamon baked oatmeal apple cinnamon granola apple spice oatmeal pancakes apple stuffed french toast baby step buns banana bread oatmeal banana pancakes breakfast bread chocolate overnight oats cranberry coconut granola dairy and gluten free pancakes double whole grain pancakes eggie veggie bake
egg white crepes
egg white veggie omelet english muffins fluffy canadian pancakes ginger bread granola ginger bread oatmeal ginger bread pancakes gluten free banana bread pancakes gluten free coconut pancakes granola healthy poptarts high protein breakfast cookies honey cloud pancakes honey nut breakfast cookies maple vanilla almond granola maple vanilla almond waffles oatmeal breakfast cookie oatmeal pancakes pancakes peanut butter and jelly pancakes peanut butter banana breakfast cookies peanut butter
cup granola peanut butter granola strawberry banana baked oatmeal strawberry banana waffles turkey breakfast sausage
vegan banana strawberry oatmeal squares
vegan and gluten free peach crisp
vegan banana oatmeal waffles
vegan crepes
vegan nutella granola whole grain pancakes whole grain protein bowl whole wheat pancakes
One of the first, and still the best —
cup for
cup, free of the top 11 allergens (milk,
egg, peanut, tree nut, wheat, soy, fish, crustacean / shellfish, mustard, sesame, sulfites), GMO free, kosher (OU pareve), &
vegan appropriate.
1/2
cup currants 1
cup spelt flour 1/4 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon each of cinnamon + ginger 1/4 teaspoon each of nutmeg + all - spice 3 tablespoons
vegan butter 1 flax or chia
egg (1 tablespoon of seeds to 3 of water) 1/2 teaspoon vanilla extract 1/4
cup maple syrup
Indgredients 2 ripe bananas 8 soft medjool dates 1
egg / or 1 tbsp chia or flax seed in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if
vegan use a
vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
for the fritters: 2
cups of cooked quinoa 2
cups of cooked peas 1
cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1
egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (
vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
1 package (2 1/4 teaspoons) dry yeast 1
cup warm water 3 to 4 tablespoons agave or maple syrup 3 tablespoons
vegan butter, melted and cooled 1 teaspoon salt
egg replacer for 1
egg (I use ener - g
egg replacer; you could also use 1 tablespoon flax mixed with 3 tablespoons water) 2
cups unbleached bread flour 1
cup whole wheat flour nonstick spray
2 granny smith apples, peeled and chopped 1 tsp butter (or
vegan butter, or coconut oil) 1 tsp cinnamon 3 overripe bananas, mashed 3/4
cup pumpkin puree 1
egg 1 tsp vanilla extract 2 tbsp maple syrup 2 tbsp coconut oil, melted