without egg

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!

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

Tbsp. maple syrup

lemon

lemon juice

vanilla extract

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

poppy seeds

salt

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.

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

garlic

mushrooms

Tbsp. tamari

Tbsp. balsamic vinegar

black beans

oat flour

oats

parsley

oregano

basil

Hamburger buns, lettuce, tomatoes, onion, avocado, ketchup, BBQ sauce, chipotle crema, mustard, pickles, etc.

Make the flax egg: In a small bowl, combine 1 Tbsp. flax with 3 Tbsp. water. Stir and set aside to thicken.

Finely dice onion and mushrooms (wiped clean). Mince garlic.

In a skillet over medium-high heat, sauté onion for 3-4 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)

Then add mushrooms, garlic, oregano, basil, and salt. Stir and sauté 7-8 minutes.

Add tamari and balsamic vinegar. Stir and cook for 1 minute. Turn off heat.

Rinse and drain black beans. Pat dry with paper towels to remove excess moisture.

Place the black beans in a large bowl and lightly mash. Add flax egg, sautéed mushroom/onion mixture, oat flour, oats, and fresh parsley (chopped).

Mix well to combine. Then shape into 4 large patties, or 5-6 smaller patties. Lightly wet your hands to prevent sticking if needed. (Note: They hold up best if you refrigerate the patties for at least an hour at this point, but they&#39;re fine baked right away too.)

When ready to bake, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place the patties on top.

Bake for 15 minutes. Flip the burgers, then return to oven. Bake 15 more minutes. Remove from oven and let sit for 5-10 minutes to firm up. Then place on buns and add desired toppings.

This is the best black bean burger recipe I have ever tried.  The taste and texture were great!

I did grind the oatmeal in a coffee grinder as I am not fond of oatmeal flakes in savoury dishes, I used a vegan egg substitute and I think I mashed the beans more than it appears in the photo.  I cooled the mixture then put the patties in the cast iron skillet.  They browned up nicely and stayed together perfectly. The patties squashed a little when I ate them but I preferred that to them falling apart.

I made this tonight. A few changes, I ground the oatmeal in my coffee grinder, I added jalapeño and a small bit of bell pepper to the mushroom onion mix and sautéed it. I did not oven bake. I chilled it and went straight to the pan. It definitely needed more seasoning because the flax egg mix was over powering. I have not found a bean burger that doesn't fall apart eating it. I'll try again and add more spices and maybe leave the jalapeño insides in.

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The Best Vegan Fried Rice

Blueberry Waffles (Vegan, Gluten-Fr...

Gingerbread Granola (Vegan, Oil-Fre...

Brownie Baked Oatmeal (Vegan!)

Black Bean Mushroom Burger (Vegan!)

Top 5 without egg recipes from across the web

The most viewed without egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Fried Rice

Blueberry Waffles (Vegan, Gluten-Fr...

Gingerbread Granola (Vegan, Oil-Fre...

Brownie Baked Oatmeal (Vegan!)

Black Bean Mushroom Burger (Vegan!)

The most viewed without egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine