680 egg free recipes

Spicy Szechuan chicken stir-fries velvety egg-white-coated chicken with peanuts, chilies, ginger and bamboo shoots in a glossy soy-sherry sauce. A fast, fiery weeknight stir-fry, easily made gluten-free.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Chocolate angel food cake with cocoa folded into a cloud of whipped egg whites, baked tall and dusted with powdered sugar. The fat-free chocolate dessert with a featherlight crumb and dramatic height.

Light and fluffy whole wheat pancakes are vegan and egg-free: soy milk and cider vinegar make a buttermilk-style batter that puffs up tender, with whole wheat pastry flour, cornmeal and cinnamon. A wholesome breakfast.

Fudgy reduced-fat chocolate brownies with half the fat using egg whites and low-fat margarine. Guilt-free chocolate treat with chocolate chips in every bite, ready in 50 minutes.

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

Old-school sugar-free chocolate nut brownies sweetened with liquid artificial sweetener instead of sugar, made with unsweetened chocolate, butter, eggs, and chopped nuts. A low-carb take on a classic brownie.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

Delicious And Light!! ..This Spinach Cornbread Is Great Tasting Warm or Room Temperature!! Excellent With Soups And Bean Dishes!! Nice Twist On Traditional Cornbread!

Flourless peanut butter cookies made with just 4 ingredients: peanut butter, sugar, egg, and vanilla. No flour, naturally gluten-free, and pressed with the classic crisscross fork marks. Soft centers, golden bottoms, done in about 20 minutes.

Keto custard is a creamy, low-carb dessert perfect for a ketogenic diet, with egg yolks, heavy cream, a keto-friendly sweetener like erythritol, and vanilla extract. It’s rich in healthy fats and free of refined sugar.

Delicious cornbread, and the texture was great. I used whole wheat flour, and the bread still came out soft and fluffy. Used 2 large eggs instead of 3 egg whites, 2% milk, and 2% yogurt instead of fat-free version, which definitely gave the cornbread a richer taste. Served it with homemade kale, potato and white navy bean soup. A delicious and hearty meal.

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

A delicious way to cook your leftover rice into a tasty meal. You can use pretty much any veggies you have on hand. Garlic, ginger, soy sauce and sesame oil give this fried rice and veggies lots of great flavors. Feel free to add some scrambled eggs or cooked chicken to give the protein a boost.