Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• skim milk
• vanilla extract
• cinnamon
• white bread

Instructions

1. 1 Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
2. 2 Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

By Jen

Ingredients

• ✓ egg substitute
• skim milk
• vanilla pudding mix
• vanilla extract
• salt
• nutmeg

Instructions

1. 1 In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
2. 2 To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
3. 3 Refrigerate overnight.

By Mark

Ingredients

• ✓ egg substitute
• milk
• butter
• sugar
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 30 minutes. Cut into 16 square servings.

By Jen

Ingredients

• ✓ egg substitute
• all-purpose flour
• splenda granular
• baking powder
• ricotta cheese
• blueberry

Instructions

1. 1 In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
2. 2 Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

By TRROUBLE07

Ingredients

• ✓ egg substitute
• water
• vegetable oil
• sugar
• salt
• bread flour
• whole wheat flour
• yeast

Instructions

1. 1 Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
2. 2 After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

By Petal

Ingredients

• ✓ egg substitute
• oat
• white sugar
• milk
• egg yolk
• vanilla extract
• brown sugar

Instructions

1. 1 Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray.
2. 2 In large bowl, combine oats and granulated sugar.
3. 3 In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish.
4. 4 Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
5. 5 Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.
6. 6 Return to oven; bake just until sugar melts, about 2 to 3 minutes.
7. 7 Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

By Quaker

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
• butter
• green pepper
• red bell pepper
• onion
• portobello mushroom
• beef tip

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
2. 2 Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
3. 3 Stir egg beaters into the mixture, and cook 10 minutes, or until firm.

By devin

Ingredients

• ✓ egg substitute
• vegetable oil
• apple cider vinegar
• garlic powder
• paprika
• poultry seasoning
• salt
• black pepper
• chicken thigh

Instructions

1. 1 In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.

By AL COOK

Ingredients

• ✓ egg substitute
• greek yogurt
• hot sauce
• hot sauce
• panko bread crumb
• paprika
• garlic pepper seasoning
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
2. 2 Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
3. 3 Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
4. 4 Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.

By Nekmor

Ingredients

• ✓ egg substitute
• sweet onion
• all-purpose flour
• bread crumb
• salt
• black pepper
• cayenne pepper
• oregano
• basil
• red pepper flake
• canola oil

Instructions

1. 1 Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.
2. 2 Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.

By Luna

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
• olive oil
• onion
• garlic
• water
• vegan beef crumble
• baguette
• ketchup
• parsley
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
3. 3 Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven for 30 minutes.
5. 5 Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
6. 6 Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.

By KA

Ingredients

• ✓ egg substitute
• salsa
• corn tortilla
• cilantro
• olive oil
• red onion
• garlic
• oregano
• mexican-style seasoning blend

Instructions

1. 1 In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
2. 2 Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

By HoneeBee