Type what you have

Ingredients

• ✓ egg substitute
• chocolate chip
• confectioners sugar
• butter
• mint extract
• vanilla extract

Instructions

1. 1 Line a baking sheet or plate with waxed paper.
2. 2 Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
3. 3 Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
4. 4 Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

By Allrecipes Member

Ingredients

• ✓ egg substitute
• cooking spray
• concord grape jelly
• yellow cake mix
• peanut butter
• whipped cream

Instructions

1. 1 Spray the insides of 4 microwave-safe mugs with cooking spray.
2. 2 Spoon 1 teaspoon grape jelly into the bottom of each mug.
3. 3 Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
4. 4 Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

By emignance

Ingredients

• ✓ egg substitute
• graham cracker pie crust
• cream cheese
• white sugar
• all-purpose flour
• lemon juice
• lemon yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
2. 2 Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
3. 3 Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.

By Rebekah

Ingredients

• ✓ egg substitute
• cooking spray
• pumpkin puree
• skim milk
• sucralose sweetener
• vanilla extract
• cinnamon
• ginger
• nutmeg

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
2. 2 Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
3. 3 Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.

By Elaine S

Ingredients

• ✓ egg substitute
• butter
• brown sugar
• white sugar
• vanilla extract
• gluten-free baking mix
• baking soda
• baking powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F ( 190 degrees C). Grease baking sheets.
2. 2 Beat butter and sugar together in a medium bowl until lighter in color. Gradually beat in egg substitute and vanilla. Sift gluten- free flour mix, baking soda, baking powder, and salt together; stir into butter mixture until blended. Finally, stir in the chocolate chips.
3. 3 Drop spoonfuls of cookie dough 2 inches apart on prepared baking sheets. Bake in preheated oven until edges are golden brown, about 6 to 8 minutes. Let cookies cool on baking sheet for a few minutes before removing to wire racks.

By Barbara Arnold

Ingredients

• ✓ egg substitute
• cooking spray
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• baking soda
• blueberry yogurt
• brown sugar
• sugar
• lemon
• lecithin granules
• zucchini
• blueberry
• white sugar
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
3. 3 Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
5. 5 Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
6. 6 Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

By Me

Ingredients

• ✓ egg substitute
• white cake mix
• sweetened condensed milk
• peanut butter chip
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick cooking spray.
2. 2 Mix ingredients in the order given. Drop by tablespoons onto cookie sheets about 2 inches apart.
3. 3 Bake for 3 1/2 to 4 minutes, then switch racks and bake another 3 1/2 to 4 minutes. Remove from oven and let cool on racks.

By J Ott

Ingredients

• ✓ egg substitute
• pumpkin
• brown sugar
• pumpkin pie spice
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

Ingredients

• ✓ egg substitute
• milk
• half and half
• cocoa powder
• white sugar
• peanut butter
• vanilla extract
• salt

Instructions

1. 1 Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
2. 2 Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
3. 3 Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
4. 4 Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By talifuss

Ingredients

• ✓ egg substitute
• raisin
• carrot
• water
• all-purpose flour
• oat
• artificial sweetener
• salt
• baking soda
• cinnamon
• margarine
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
2. 2 Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
3. 3 In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
4. 4 In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
5. 5 Add the raisin mixture and nuts, mix well and pour into baking pan.
6. 6 Bake for 35 minutes or until toothpick inserted in middle comes out clean.

By Jamie Elter

Ingredients

• ✓ egg substitute
• all-purpose flour
• white sugar
• cinnamon
• baking soda
• baking powder
• salt
• ginger
• pineapple
• brown sugar
• vegetable oil
• vanilla extract
• carrot
• zucchini
• raisin
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a fluted tube pan (such as Bundt®).
3. 3 Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
4. 4 Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
5. 5 Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
8. 8 Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
9. 9 Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

By Molly

Ingredients

• ✓ egg substitute
• all-purpose flour
• chickpea flour
• sugar
• lemon zest
• cardamom
• nutmeg
• baking soda
• salt
• soy milk
• water
• lemon juice
• water
• white sugar
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.
2. 2 In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt. Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.
3. 3 In a separate large bowl, stir together the egg substitute and 1/4 cup water. Whip with an electric mixer until foamy. Gradually mix in the sugar and fruit pectin while whipping until thick. Fold the egg substitute mixture into the batter, and fill ramekins about 3/4 full with the batter.
4. 4 Bake for 35 to 40 minutes in the preheated oven, or until set and golden.

By gurtess smyrnakins

Ingredients

• ✓ egg substitute
• margarine
• canola oil
• brown sugar
• white sugar
• vanilla extract
• water
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• rolled oat
• oat bran
• wheat germ
• raisin
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. 2 In a large bowl, cream together the margarine, oil, brown sugar and white sugar until smooth. Beat in the egg substitute, vanilla and water. Combine the flour, baking soda, cinnamon and nutmeg; stir into the sugar mixture. Stir in the oats, oat bran, wheat germ, raisins and walnuts. Drop by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 18 to 20 minutes in the preheated oven, or until the edges are lightly browned. Remove from cookie sheets to cool on wire racks.

By Vivian, MA

Ingredients

• ✓ egg substitute
• sugar
• olive oil
• margarine
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ingredients

• ✓ egg substitute
• sugar
• margarine
• olive oil
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Ingredients

• ✓ egg substitute
• all-purpose flour
• baking soda
• salt
• cinnamon
• white sugar
• butter
• vanilla extract
• raspberry jam
• confectioners' sugar

Instructions

1. 1 Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
2. 2 Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg and almond extract. Beat until well blended.
3. 3 Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
5. 5 Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
6. 6 Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
7. 7 Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

By Sarah

Ingredients

• ✓ egg substitute
• bread crumb
• lemon pepper
• catfish
• vegetable oil

Instructions

1. 1 In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
2. 2 Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

By Manisha Pandit

Ingredients

• ✓ egg substitute
• soy milk
• vanilla extract
• cinnamon
• banana
• whole wheat bread
• cooking spray

Instructions

1. 1 Combine egg substitute, soy milk, vanilla extract, and cinnamon in a shallow dish.
2. 2 Overlap banana slices over 1 slice of bread. Place second slice of bread on top and press down so sandwich holds together. Dip sandwich in egg mixture and coat both sides.
3. 3 Heat a nonstick skillet over medium heat; spray with cooking spray. Place sandwich in hot skillet and cook until browned, about 3 minutes. Flip it over carefully and cook second side until browned, about 3 minutes more.

By filiaxel

Ingredients

• ✓ egg substitute
• cooking spray
• spinach
• bell pepper
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Mix egg substitute, spinach, bell peppers, Cheddar cheese, salt, and black pepper together in a bowl; spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops begin to turn golden brown, about 25 minutes.

By ShelleyQ

Ingredients

• ✓ egg substitute
• cooking spray
• spinach
• cheddar cheese
• onion
• green bell pepper
• hot pepper sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
2. 2 Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
3. 3 Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

By Caroline

Ingredients

• ✓ egg substitute
• cooking spray
• french bread
• coconut milk
• white sugar
• vanilla extract
• coconut

Instructions

1. 1 Spray the inside of a 9x13-inch baking dish with cooking spray.
2. 2 Arrange bread slices in a single layer in the prepared baking dish.
3. 3 Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
5. 5 Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
6. 6 Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

By Andree Vaillancourt

Ingredients

• ✓ egg substitute
• buttermilk
• hot pepper sauce
• chicken breast
• panko bread crumb
• cooking spray
• hot pepper sauce

Instructions

1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Ingredients

• ✓ egg substitute
• cooking spray
• bread
• skim milk
• chive
• bacon
• cheddar cheese

Instructions

1. 1 Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
2. 2 Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

By Amusjh

Ingredients

• ✓ egg substitute
• cooking spray
• milk
• salt
• mustard
• hash brown patty
• canadian bacon
• cheddar jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Whisk egg substitute, milk, salt, and mustard together in a bowl.
3. 3 Layer hash brown patties over the bottom of the prepared baking dish, then cover with Canadian bacon and Cheddar-Jack cheese. Pour egg mixture over top. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove the foil and continue to bake until a knife inserted in the center comes out clean and the edges are golden brown, about 15 more minutes.

By Mesa_Steve

Ingredients

• ✓ egg substitute
• green onion
• pepperoni
• egg
• garlic powder
• butter
• romano cheese
• salt
• black pepper

Instructions

1. 1 Whisk egg substitute, green onions, pepperoni, egg, and garlic powder together in a bowl.
2. 2 Melt butter in a nonstick skillet over low heat until; add egg mixture, cover the skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs; season with salt and black pepper.

By Luisa

Ingredients

• ✓ egg substitute
• pie crust
• olive oil
• green onion
• ham
• evaporated milk
• mozzarella cheese
• parmesan cheese
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish; set aside.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir green onions in hot oil until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham in pie crust and top with green onions.
3. 3 Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and chives.
4. 4 Bake in the preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from the oven and allow quiche to rest until eggs are set, about 30 minutes more.

By Becky Fletcher Holloway

Ingredients

• ✓ egg substitute
• cauliflower
• all-purpose flour
• garlic powder
• paprika
• salt
• black pepper
• cooking spray
• vegan buffalo wing sauce

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place cauliflower florets in a large bowl. Pour egg substitute over florets and stir to coat.
3. 3 Mix together flour, garlic powder, paprika, salt, and pepper in a large plastic resealable bag. Seal the bag and shake until evenly combined.
4. 4 Drop 1/2 of the florets into seasoned flour in the bag. Seal the bag and shake until evenly coated. Place florets in the air fryer basket. Spray the tops with nonstick cooking spray.
5. 5 Cook in the preheated air fryer for 5 minutes. Flip cauliflower over, spray any chalky spots, and cook for 5 minutes more. Repeat with remaining cauliflower florets.
6. 6 Meanwhile, heat buffalo wing sauce in a small saucepan over medium heat until warm.
7. 7 Transfer cauliflower to a large bowl. Pour warm sauce over the top and toss until evenly coated. Serve hot.

By Soup Loving Nicole

Ingredients

• ✓ egg substitute
• milk
• nonfat cherry yogurt
• all-purpose flour
• whole wheat flour
• sucralose sweetener
• baking powder
• salt
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Lightly whisk milk, yogurt, and egg substitute together in a small bowl; set aside.
3. 3 Combine all-purpose and whole wheat flours, sweetener, baking powder, and salt in a large bowl; stir in strawberries until evenly coated. Stir in milk mixture until batter comes together; evenly divide among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops bounce back when gently pressed or a toothpick inserted into centers comes out clean, about 25 minutes. Cool for 10 minutes in the tin, then transfer muffins to a wire rack to cool completely.

By Jenny Harmon

Ingredients

• ✓ egg substitute
• canola oil
• parmesan cheese
• dijon mustard
• garlic
• anchovy paste
• worcestershire sauce
• black pepper
• salt
• romaine lettuce
• crouton

Instructions

1. 1 Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
2. 2 Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

By Angielin

Ingredients

• ✓ egg substitute
• ground turkey
• onion
• basil
• garlic
• horseradish
• soy sauce
• black pepper
• whole wheat hamburger bun
• lettuce
• tomato

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine ground turkey, onion, egg substitute, basil, garlic, horseradish, soy sauce, and black pepper in a bowl; form into 4 patties.
3. 3 Cook on the preheated grill until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Serve patties on buns with lettuce and tomato.

By hhummel