What is a good eggless recipe? aka your recipe cant have eggs?!
What is a good eggless recipe? aka your recipe cant have eggs?
Pleaz! i'm desperate!
Answers:
Vegan Cupcakes Rule!
:)
Recipe for the cake
http://www.chow.com/recipes/10794...
Recipe for the frosting
http://www.chow.com/recipes/10856...
Edit- I wish I knew exactly what you were desperate for... I could help a bit better. :)
Here are some sites you can order a lot of foods that would normally have eggs in them... like donuts.
http://www.veganessentials.com
http://www.veganstore.com
And here is a recipe for an eggless quiche.
http://allrecipes.com/recipe/eggless-tof...
Source(s):
Enjoy
:)
http://blog.360.yahoo.com/blog-gxld3h0hc...
eggbeaters
Well the royal package flan is vegan if you use non dairy milk. In general flan has eggs but the royal flan even says it doesnt contain eggs.
are you looking for a breakfast recipe or dinner, or something sweet? Use Energy Egg Replacer when baking and you can make anything that needs to be baked.
Tofu scrables are good for breakfast. I can't help you because your question is too vague. If you tell me more about what you're looking for I'll help you out. I'm vegan and know tons of eggless recipies.
you can easily substitute flax seed for the egg. For each egg, add two tbsp ground flax seed to 5 tbsp warm water-allow it to gel for about 5 minutes, and it will be the exact consistancy of an egg. I use it in baking (I am allergic to eggs) and I make potato and bean pancakes with it. Good luck!
OKAY BUT YOU DIDN'T SAY WHAT KIND OF RECIPE? HERE WE GO FOR BREAKFAST MUSELI WITH A SHREDDED APPLE AND SOY MILK,,,,LUNCH GRILLED CHEESE ON SEVEN GRAINS BREAD AND SALAD..DINNER BROWN RICE WITH SAUTE VEGGIES ,NAMASTE
NUTTY BARLEY AND VEGETABLE BAKE
Barley is a sadly neglected grain which most people use only in soups. This is a pity for it has a marvellous nutty texture and is very nutritious, containing plenty of B vitamins. Try serving it instead of rice, or in a salad. Barley is also very economical and satifying, especially when used in a vegetable casserole as follows. Cinnamon-bake pumpkin and creamed spinach are good accompaniments.
50ml sunflower oil
2 large onions, chopped
2 sticks table celery, plus some leaves, chopped
1 green pepper, seeded and diced
250g brown mushrooms,wiped and sliced
250g baby marrows, pared and sliced
5ml mixed dried herbs
5ml sea salt
375ml pearl barley, rinsed and drained
750ml Marmite stock (Vegetable stock)
125ml toasted sunflower seeds (or more, if you like them)
2 tomatoes, thinly sliced into round for topping
plenty of sliced or grated mozzarella or cheddar or low-fat cheese for topping.
Heat oil and saute onions, celery and green pepper.
Add mushrooms, marrows and herbs and toss over low heat until just wilting and smelling good.
Add salt and spoon mixture into a rectangular baking dish, about 20cm x 30cm.
Add barley, stock and sunflower seeds and mix with a fork until well combined, spreading evenly
Cover securely and bake on middle shelf of oven at 160 degrees celsius for 1 hour.
Uncover and top with tomatoes.
Cover with cheese, and bake uncovered for 30 minutes more.
Serve 8