Type what you have

Ingredients

• ✓ egg replacer
• almond milk
• vegan margarine
• water
• white sugar
• active dry yeast
• flour
• salt
• vegan margarine
• white sugar
• cinnamon
• confectioners' sugar
• water
• vanilla extract

Instructions

1. 1 Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
2. 2 Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
3. 3 Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
4. 4 Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
5. 5 Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
6. 6 Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, about 30 minutes.
9. 9 When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.

By Carsmom

Ingredients

• ✓ egg replacer
• cornstarch
• soy milk
• soy creamer
• white sugar
• semisweet chocolate
• vanilla extract

Instructions

1. 1 In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
2. 2 In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
3. 3 Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
4. 4 Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

By veggigoddess

Ingredients

• ✓ egg replacer
• confectioners sugar
• shortening
• white sugar
• coconut milk
• water
• vanilla extract
• almond extract
• all-purpose flour
• cornstarch
• cream of tartar

Instructions

1. 1 Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
2. 2 Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
5. 5 Bake in the preheated oven until set, 10 to 12 minutes.

By kimmberli

Ingredients

• ✓ egg replacer
• all-purpose flour
• cocoa powder
• baking soda
• salt
• water
• vegan butter
• white sugar
• brown sugar
• vanilla extract
• vegan chocolate mini chip
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
3. 3 Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
4. 4 Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
5. 5 Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
6. 6 Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
7. 7 Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

By jaybu

Ingredients

• ✓ egg replacer
• applesauce
• white sugar
• peanut butter
• water
• coffee-flavored liqueur
• honey
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
2. 2 Combine applesauce, sugar, peanut butter, water, coffee-flavored liqueur, egg replacer, honey, and vanilla extract in a large bowl; mix until well-blended.
3. 3 Sift flour, cocoa, baking powder, and salt together in another bowl. Stir into applesauce mixture. Pour batter into the prepared baking dish. Sprinkle walnuts on top.
4. 4 Bake in the preheated oven until edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 25 minutes.

By mountain girl

Ingredients

• ✓ egg replacer
• water
• sweet rice flour
• xanthan gum
• baking powder
• salt
• vegan margarine
• brown sugar
• turbinado sugar
• vanilla extract
• yam
• turbinado sugar
• cornstarch
• vegan margarine
• almond milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.
3. 3 Beat 1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
5. 5 Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.

By Ljubomir

Ingredients

• ✓ egg replacer
• raisin
• orange juice
• rice flour
• white sugar
• baking powder
• cinnamon
• salt
• allspice
• xanthan gum
• carrot
• vegetable oil
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Mix raisins and orange juice together in a small bowl.
3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Ingredients

• ✓ egg replacer
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• water
• sour cream substitute
• vanilla extract
• blueberry
• walnut
• sugar
• soy margarine
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. 2 In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
3. 3 In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.

By Chris

Ingredients

• ✓ egg replacer
• oregano
• garlic
• white vinegar
• olive oil
• ketchup
• grape jelly
• bread crumb
• sage
• basil
• italian seasoning
• pecan
• onion
• garlic powder
• salt
• nutritional yeast
• tofu
• vegan cheese
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
3. 3 Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
4. 4 Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
5. 5 Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

By Loopy4u

Ingredients

• ✓ egg replacer
• water
• white sugar
• active dry yeast
• soy milk
• soy butter
• avocado oil
• water
• salt
• bread flour
• cooking spray
• honey

Instructions

1. 1 Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes.
2. 2 Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.
3. 3 Divide dough into 24 pieces; knead and form into balls.
4. 4 Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.
7. 7 Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.

By Ariel Romell

Ingredients

• ✓ egg replacer
• water
• white sugar
• vanilla extract
• coconut extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed coconut milk
• heavy whipping cream
• cream of coconut
• vanilla extract
• coconut extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
2. 2 Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
4. 4 Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
5. 5 Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

By Yoly

Ingredients

• ✓ egg replacer
• multigrain bread
• margarine
• carrot
• celery
• onion
• parsley
• sage
• black pepper
• water
• vegetable broth
• chicken-style seitan
• chickpea gravy
• puff pastry

Instructions

1. 1 Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
2. 2 Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
3. 3 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
4. 4 Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
5. 5 Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

By ChristinaW