Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

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
• banana
• vanilla soy milk
• vegetable oil
• applesauce
• rice flour
• sucanat
• baking powder
• salt
• cherry
• vanilla baking chip

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
2. 2 In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
3. 3 Bake at 400 degrees F (205 degrees C) for 30 minutes.

By Pati

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
• 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
• 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
• 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
• 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
• 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
• turbinado sugar
• cocoa powder
• all purpose baking flour
• baking powder
• coconut oil
• vanilla coconut milk
• dark chocolate
• berry

Instructions

1. 1 Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
2. 2 In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
3. 3 Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

By So Delicious Dairy Free

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
• coconut
• flour
• creole seasoning
• tilapia fillet
• cornstarch
• canola oil
• apricot jam
• brown mustard
• horseradish

Instructions

1. 1 Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
2. 2 Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

By Diane Horn Talts

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
• 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
• all-purpose flour
• old-fashioned oat
• baking powder
• baking soda
• salt
• garlic powder
• onion powder
• margarine
• buttermilk
• meatless breakfast patty
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. 2 In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
3. 3 Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

By Niki