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Recipes Egg-free

Egg-free Recipes

The BEST aquafaba aioli

The BEST aquafaba aioli

Whizz all of the ingredients except the oil together in a blender until smooth. VERY slowly add the oil while continuing to blend, to avoid separation. Store in a glass jar in the fridge for up to two weeks.
Jennifer’s love cakes (vegan friands)

Jennifer’s love cakes (vegan friands)

Preheat oven to 180 degrees Celsius. Whip aquafaba until firm peaks form. Add almond extract. Melt margarine. Let cool. Grease friand tin. In a separate bowl, mix flour, icing sugar, almond meal and lemon zest in bowl. Add cooled margarine. Mix. Fold in whipped aquafaba. Keeping as many air bubbles...
Chickpea omelette

Chickpea omelette

Whisk the chickpea flour, ground flax seeds, baking powder, salt, turmeric, garlic powder, and water together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare the filling. Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat....
Tofu scramble

Tofu scramble

Heat a pan on medium, adding oil or water to prevent the tofu sticking. Drain and rinse the tofu block, before using your hands to crumble it into the pan. Add the plant milk, salt, pepper, and mix well. Next, add the veggies and simmer until they’ve softened slightly. If...
Vietnamese-style Warm Salad

Vietnamese-style Warm Salad

Combine dressing ingredients in a cup and set aside. Fry the mock abalone in the sesame oil for about 4-5 minutes, turning frequently. Meanwhile, cook the noodles according to the instructions. Place noodles in a bowl and top with all salad ingredients and mock abalone. Mix dressing and pour over...
Chocolate mousse

Chocolate mousse

Melt the chocolate bar by placing broken up pieces into a bowl, and placing this over a pot of boiling water. Allow the melted chocolate to cool slightly (but not harden). Meanwhile, drain a can of chickpeas, and whisk up the liquid brine with an egg beater until thick, white,...
Aquafabulous vegan pavlovas

Aquafabulous vegan pavlovas

Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). Preheat oven to 150 degrees Celsius and line a baking tray with baking paper (keep the tray out of the oven so it’s not warm). With an electric mixer (hand or stand),...
Thin Crust Sicilian Tart

Thin Crust Sicilian Tart

Pre-heat the oven to 170 degrees Celsius. Spray a pie dish with olive oil. To make the pastry, mix the dry ingredients, seeds and nuts in a bowl. Rub in olive oil and vincotto. Add orange juice. Knead a few minutes then place in the fridge to rest for five...
Kumara chocolate cake

Kumara chocolate cake

Peel and slice kumara and cook in a small amount of water until soft approximately 10-15 minutes. Meanwhile, preheat oven to 175 degrees Celsius. Grease a small cake pan, about 19 cm diameter. Blend the kumara, soy milk, cocoa powder, sugar and vanilla essence together. In a large bowl, combine...
Banana pancakes

Banana pancakes

Add dry ingredients to a large bowl, mix well to combine. Make a well in the middle. Mash one of the bananas in a separate bowl. Add this to the dry ingredients along with the plant milk. Whisk until smooth. Heat vegan butter or oil in a pan on medium...
Banana & Coconut French Toast

Banana & Coconut French Toast

Preheat oven to 120 degrees Celsius. In a blender combine 2 bananas, milks, sugar and cinnamon and blend until smooth. Pour into a shallow dish. Melt some margarine in a frying pan. Dip both sides of the bread into the banana mix and fry until golden on each side. Transfer...
Pumpkin & Sage Savoury Muffins

Pumpkin & Sage Savoury Muffins

Mix all the dry ingredients until well combined. Add sage. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough. Scoop it into a prepared muffin tray and bake in a preheated oven at 160 degrees Celsius for about 30 to 35 minutes.
Try plant-based for Veganuary!

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