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Recipes Egg-free

Egg-free Recipes

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...
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),...
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.
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