717 substitute recipes

Chewy cookies packed with oats, peanut butter, and finely chopped apples. Whole wheat flour adds nuttiness while egg substitute keeps them lower in fat. Perfect for lunchboxes.

Baked salmon with olives that adds a sophisticated look to your dinner!

Diabetic-friendly cocoa cake made with liquid sweetener, egg whites, and minimal sugar. A meringue-folded chocolate layer cake for diabetic dessert needs without sacrificing flavor.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

No-fat no-cholesterol coffeecake with cherry pie filling and a crumb topping, made with egg substitute and yellow cake mix. A lighter breakfast cake ready in 1 hour using simple pantry ingredients.

Easy breakfast carrot muffins sweetened with sugar substitute, packed with grated carrot, raisins, and a bright hit of orange zest. Diabetic-friendly, single-bowl, and on the table in 35 minutes.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

Microwave salmon patties with yogurt-cucumber dill sauce. Canned salmon, bread, milk, and egg shape into tender patties that set in 7 minutes. Light weeknight dinner.

Yogurt jam-filled muffins bake a tender lemon-poppy seed batter with cream of wheat for texture, then get filled with a spoonful of jam through the top. Sweet bakery-style breakfast muffin.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

Buffalo chicken lasagna layered with hot sauce-spiked tomato sauce, ricotta, and crumbled blue cheese on top. Wing-night flavor in casserole form, no frying required.

Baked beef samosas, not fried, with a spiced ground beef filling fragrant with cinnamon, cardamom, cumin, and fresh cilantro, all wrapped in flaky homemade pastry. A lighter take on the Indian classic.

Vegan banana bread pudding baked in a water bath with citrus zest, pineapple juice, and soy milk. Egg-free and dairy-free, it chills into a firm, fruity tropical dessert.

Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.

Mocha marble cake made with tofu, tahini, honey, and coffee substitute swirled with chocolate glaze on a graham cracker crust. Creamy, dairy-free, and egg-free.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.