no egg

Easy Creamy Caesar Dressing

mayonnaise

olive oil

garlic,

anchovy paste (or more)

lemon juice

dijon mustard

Worcestershire sauce

parmesan cheese

salt

black pepper (or more)

Combine the ingredients in a medium bowl. Add additional salt and pepper to taste. Store in an airtight container in the refrigerator for at least 1 hour to allow the flavors to develop. Keeps for about a week.  Makes about 1 1/2 cups.

I was visiting my daughter's home recently and noticed in the kitchen that she had a bunch of Bananas that were turning brown and decided that there were just too many to go to waste. I looked in the fridge and she didn't have eggs or milk and I really didn't feel up to a trip to the store and found this recipe on the Internet....

No Eggs, No Milk, No problem Banana Bread

sugar

c oil

c all purpose flour

tsp baking powder

tsp baking soda

c mashed bananas

These Eggless 2 Ingredient Coconut macaroons with condensed milk and no eggs are crisp on the outside and chewy on the inside! This recipe can also be topped with melted chocolate as required.

2 Ingredient Coconut Macaroons with Condensed Milk (No Egg)

coconut

sweetened condensed milk

milk chocolate chips

Preheat oven to 350F.

Combine coconut and sweetened condensed milk until all the coconut is covered in the condensed milk.

Shape two table spoons worth of the coconut mixture into balls (preferably with your hands) and place on a line baking sheet.

Bake in the preheated oven for about 12-15 mins, or until the tops of the macaroons are lightly toasted.

Allow the Macaroons to cool completely then serve, or, drizzle some melted chocolate on it allow to the chocolate to set, then serve.

An easy 10-ingredient vegan fried rice with edamame & furikake seasoning. This fried rice is SO easy, SO delicious, and a weeknight dinner staple.

The Best Vegan Fried Rice

white rice

butter

soy sauce

Tbsp rice wine vinegar

Tbsp sugar

onion (about 1/2 onion)

peas

carrots (finely chopped)

edamame

Tbsp furikake seasoning (optional, as topping)

Tbsp green onions (optional, as topping)

First, cook the rice according to package instructions....

First, cook the rice according to package instructions. You will need 3 cups of cooked white rice total. I prefer short grain/sushi rice for this recipe and have tips and tricks in the blog post on how to cook rice, but any rice works. If using short grain/sushi rice it is 1 1/2 cups of uncooked rice & 2 cups water needed for this amount of cooked rice. If using a different rice, follow package instructions. The rice can also be made the day before and is actually better if cold and refrigerated!

Once the rice is has been cooked, prep...

Once the rice is has been cooked, prep the rest of the ingredients. First, chop all the vegetables including the carrots and onions and set aside the peas and edamame. Then, whisk together the soy sauce, rice wine vinegar, and sugar to form a thin sauce.

Next, add the vegan butter to a wok...

Next, add the vegan butter to a wok and turn on the heat. Once the butter has melted and the wok is hot, add in the onion and cook for 2 minutes on high heat until translucent. Then, add in the rest of the vegetables (edamame, peas, carrots), and cook another 2 minutes.

Next, add in the stir fry sauce and...

Next, add in the stir fry sauce and cooked white rice and stir fry for another 2-3 minutes . Make sure to stir to evenly mix in the sauce and break up any rice clumps that may form.

Remove the fried rice from the heat and...

Remove the fried rice from the heat and serve immediately. Top with furikake seasoning or sliced green onions for extra flavor. Enjoy!

This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!

Herbed Potato Salad (No Mayo, No Egg)

green onions, (thinly sliced (white and green parts kept separate))

apple cider vinegar (,

Dijon mustard

extra virgin olive oil (and more to drizzle)

celery salt, (plus more to taste)

black pepper, (to taste)

flat-leaf parsley leaves, (finely chopped)

dill fronds, (roughly chopped)

Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.

Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.

While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).

Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.

Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.

Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.

This potato salad features tender potatoes and crunchy veggies coated in a creamy dressing. It&#39;s just as tasty as the classic version, but made with healthier whole food plant-based ingredients!

Vegan Potato Salad (Oil-Free!)

lbs. fingerling potatoes (or regular red or Yukon gold)

red onion

carrots

celery (about 1 cup)

dill

Vegan Cashew Mayo

Tbsp. stoneground mustard

Tbsp. maple syrup

Rinse potatoes and cut into about 3/4-inch chunks.

Place potatoes in a medium-large saucepan. Fill with water until it&#39;s 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.

Place saucepan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).

While potatoes are cooking, prepare vegetables: Finely dice onion, dice celery, and shred/grate carrot.

Make dressing: In a small bowl, add all dressing ingredients. Stir to combine. (I use the full 1/2 tsp. salt in the cashew mayo recipe to help bring out all the flavors.)

In a large mixing bowl, add drained potatoes, vegetables, and fresh dill (chopped). Add dressing and toss well. Salt &amp; pepper to taste. Can serve immediately, but it&#39;s even better after chilling.*

Wow!  This is a fantastic salad!  I made this last night and both my husband and I loved it.  I didn't have fresh dill (mine went to seed during the heat wave we had while we were away camping 😥), so I had to use dried, but other than that I followed your recipe as written.  This is a keeper for sure!  Thanks for sharing this delicious recipe!

Made this with lots of extra fresh dill. Super tasty!

These healthy waffles are a breakfast treat! They&#39;re easy to make from scratch, and have juicy blueberries in every bite with fresh lemon &amp; poppy seeds.

Blueberry Waffles (Vegan, Gluten-Free!)

dairy-free milk

Tbsp. ground flaxseed

lemon

vanilla extract

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

poppy seeds

blueberries

In a large bowl, combine all wet ingredients. Whisk and set aside.

In a separate bowl, combine all dry ingredients. Stir.

Add dry ingredients to wet, and whisk until just combined. Then gently fold in blueberries. Set batter aside to rest for a few minutes while you warm your waffle iron.

Preheat your waffle iron to desired setting. (I set mine medium to medium-high.)

Once iron is hot, use a 1/2-cup measuring cup to scoop out batter and place in the middle of the hot waffle iron. (No need to overfill it - I find it cooks better when I don&#39;t push the batter all the way to the edge.)

Close lid and cook waffle 6-8 minutes or until steam has completely stopped. (Try not to open the lid during cooking.)

Then carefully remove waffle and continue process with the remaining batter.

Top with fresh blueberries, lemon zest, maple syrup, or other desired toppings.

So good!  I have made these twice now, once with fresh blueberries and once with frozen organic wild blueberries. We actually preferred the frozen blueberry version best because the berries are more similar in size and tend to be on the smaller side.  The fresh version was great, too, there was just more variance in berry size.  We thought the flavour combinations in the batter were spot on!  We will definitely be adding this to our weekend breakfast rotation!  Delicious!  Thanks for sharing another amazing waffle recipe - we love them all!

This easy gingerbread granola recipe features inviting flavors of molasses, maple syrup, and warm spices. Plus it transforms your home into a holiday-scented wonderland as it bakes!

Gingerbread Granola (Vegan, Oil-Free!)

almond butter

maple syrup

2-3 Tbsp. molasses, unsulfured (not blackstrap)

old-fashioned rolled oats (GF if needed)

almond flour

pecans

ginger

cinnamon

allspice

nutmeg

cloves

pure vanilla extract

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

In a medium saucepan over medium-low heat, add almond butter, maple syrup, and molasses. Heat for about 4-5 minutes, stirring often until mixture is smooth and combined. Turn off heat.

Add all &quot;gingerbread spice mix&quot; ingredients to the saucepan. Stir until spices are dissolved.

Then add oats, almond flour, and pecans. (I lightly crush my pecans before adding.) Stir well to thoroughly combine.

Transfer granola mixture to the lined baking sheet and gently spread out. Bake for 30 minutes, stirring every 10 minutes (or more often) to prevent burning.

Remove from the oven and let granola cool completely, about 25-30 minutes. (The texture will be soft when it comes out of the oven, but hardens as it cools.)

Aww... thanks for taking my suggestion and making magic happen!! This granola is perfect for the holidays!  The spices are well-balanced and capture the essence of gingerbread.  I love that your granola recipes are oil-free, allowing for guilt-free indulgence.  I enjoy this granola, as well as your other granola recipes, on oat-based vanilla yogurt. So delicious and such a healthful addition to the holiday table!  Thank you so much!  Happy holidays!

The perfect blend of brownies and oatmeal! This decadent oatmeal tastes like an indulgent dessert but is made with ingredients wholesome enough for breakfast.

Brownie Baked Oatmeal (Vegan!)

plant milk

peanut butter

Tbsp. ground flax

pure almond extract

old-fashioned rolled oats (GF if desired)

cocoa powder

vegan chocolate chips (or carob chips)

baking powder

Preheat oven to 350°F (180°C).

In a large mixing bowl, combine all wet ingredients and stir. (Soften the peanut butter in the microwave first if needed.)

Then add dry ingredients. Stir well until cocoa powder clumps are dissolved and combined.

Pour mixture into an 8 x 8&quot; glass baking dish. Gently stir to evenly disperse the oats. Sprinkle more chocolate chips on top if desired.

Bake for 35-40 minutes. Serve with sliced bananas, berries, a drizzle of peanut butter, etc.

Made this for my family before a camping trip and we felt naughty and spoiled!!!!  It was like getting to eat warm No-Bake cookies for breakfast!!! Thank you for inventing this.

Absolutely delicious and enjoyed by all! We topped ours with fresh raspberries.

These waffles are naturally sweetened and speckled with red ripe strawberries. Crispy on the outside and soft &amp; fluffy on the inside!

Strawberry Waffles (Vegan & Gluten-Free)

ground cinnamon (or more to taste)

strawberries (about 1 cup finely diced)

In a large mixing bowl, add all wet ingredients. Whisk and set aside.

In a separate medium bowl, add all dry ingredients. Stir well.

Add dry ingredients to wet. Whisk until just combined.

Finely dice strawberries, stems removed. (I dice mine extra-fine to seamlessly combine with the batter.) Fold strawberries into the mixture.

Turn on and preheat waffle iron to desired setting. (I set mine to medium/medium-high.)

When iron is fully heated, scoop out batter and place in the middle of waffle iron. (I use a 1/2-cup measuring cup.)

Close lid and let cook 5-7 minutes or until steam has completely stopped. Be sure not to open during cooking!

When fully cooked, carefully remove waffle and continue process with the remaining batter.

These were a fabulous treat!  Usually on Sunday mornings we have your regular recipe waffles, but today I switched it up a bit to take advantage of some fresh strawberries that I bought.  Thanks for sharing this recipe!

These came out great!! Kids enjoyed them too.

A delightfully sweet baked oatmeal with fresh strawberries, maple syrup, vanilla, and tender almonds. A wholesome breakfast that&#39;s easy to assemble!

Strawberry Baked Oatmeal (Vegan)

Tbsp. chia seeds

Tbsp. pure vanilla extract

old-fashioned rolled oats (gluten-free if needed)

strawberries (about 1.5 cups diced)

almonds (sliced)

Preheat oven to 350°F (176°C).

Dice strawberries (stems removed) and set aside.

In a large mixing bowl, combine all wet ingredients. Gently stir to combine.

Add oats and baking powder to the bowl. Stir well.

Fold in diced strawberries and almonds. Then pour mixture into an 8 x 8 glass baking dish. Press down lightly with a spoon or spatula to submerge the oats.

Bake for about 35-40 minutes.

Either serve immediately, or let rest 10-15 minutes to allow the oatmeal to firm/thicken first.

This was a lovely breakfast and enjoyed by all!

These hearty, zesty burgers are easy to prepare with simple, healthy ingredients. Top them with a creamy &quot;Big Mac Sauce&quot; or your own favorite condiment!

Southwest Black Bean Burger (Vegan)

black beans

oat flour (gluten-free if needed)

salsa

sweet corn

green chiles (I use mild)

Tbsp. fresh cilantro (finely chopped)

green onions (finely sliced)

taco seasoning

salt (more/less

Vegan Big Mac Sauce (or your own favorite)

Buns, lettuce/greens, sliced onion, tomato, etc.

Prepare: Rinse and drain the black beans, then pat dry with a towel. Add beans to a large bowl. Mash with a potato masher. (Leave some chunks for texture.) Add the rest of the ingredients and mix well until combined.

Form: Shape into 3 or 4 patties.* (I make 4 evenly-sized balls, then gently press down with my hands to form a patty, leaving them about 3/4&quot; thick. The mixture can be a little sticky, so very lightly wet your hands to prevent sticking if needed.)

Refrigerate: Cover patties and refrigerate for at least 20-30 minutes (or several hours) to let the mixture set.

Bake: When ready to bake, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or baking mat. Place patties on sheet. (Simply re-form if they lose their shape during transfer.) Bake for 15 minutes. Flip, then bake 15 minutes more. Let cool/rest for 5-10 minutes to firm up even more before serving.

Despite having saved this recipe onto my Pinterest board right after you posted it, I didn't try it until tonight.  I know, I know, October doesn't exactly scream burger time like summer does, but better late than never. 😁 I followed your recipe exactly, and they turned out so awesome!  You hear stories of homemade bean burgers falling apart, etc., but these were truly fantastic!  They were firm and didn't crumble at all.  Loved the flavour, and so did my hubby.  He has requested that I make them "again again". 😁And the sauce?  Just divine!!  Thank you for another awesome recipe!

My kid flipped out over this recipe after mocking it while I was cooking. She said she preferred this over a real hamburger. Made it exactly as written. No substitutes.  Super happy about this. Thanks for the wonderful recipe!!!

Love this recipe! One minor change: I omit the green chilies as I dislike the taste. Still totally delicious!

Made the sauce to go with it, and followed the recipe exactly. VERY tasty!! Will make again.

An easy, healthy bean burger that&#39;s hearty and satisfying. Plus you can make them ahead of time to bake when ready!

Black Bean Mushroom Burger (Vegan!)

Tbsp. ground flax meal (+ 3 Tbsp. water)

onion

Top 17 no egg recipes from across the web

The most viewed no egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Creamy Caesar Dressing

No Eggs, No Milk, No problem Banana...

2 Ingredient Coconut Macaroons with...

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Vegan Potato Salad (Oil-Free!)

Blueberry Waffles (Vegan, Gluten-Fr...

Gingerbread Granola (Vegan, Oil-Fre...

Brownie Baked Oatmeal (Vegan!)

Strawberry Waffles (Vegan & Gluten-...

Strawberry Baked Oatmeal (Vegan)

Southwest Black Bean Burger (Vegan)

Black Bean Mushroom Burger (Vegan!)

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Oreo Cookies

Top 17 no egg recipes from across the web

The most viewed no egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Creamy Caesar Dressing

No Eggs, No Milk, No problem Banana...

2 Ingredient Coconut Macaroons with...

The Best Vegan Fried Rice

Herbed Potato Salad (No Mayo, No Eg...

Vegan Potato Salad (Oil-Free!)

Blueberry Waffles (Vegan, Gluten-Fr...

Gingerbread Granola (Vegan, Oil-Fre...

Brownie Baked Oatmeal (Vegan!)

Strawberry Waffles (Vegan & Gluten-...

Strawberry Baked Oatmeal (Vegan)

Southwest Black Bean Burger (Vegan)

Black Bean Mushroom Burger (Vegan!)

Eggless Chocolate Butter Cookies

Cheesy Creamy Zucchini Parmesan Sou...

Egg Roll Chicken Meatballs with Swe...

Oreo Cookies

The most viewed no egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine