All posts tagged egg-free

Squash and Spinach Frittata

 

Vegan Spinach and Squash Frittatas

When I think holidays, I think of dinners with my family, cooler weather, all of my favorite colors and lazy weekend brunches. These aren’t the brunches of summers past where you sip refreshing mimosas and wear shorts and tank tops, though, so those recipes just won’t do. This vegan Spinach and Squash Frittata recipe featuring The Vegg will help you welcome in cozy sweaters and warm cups of coffee (with kahlua, duh). Read more…

The Perfect Brunch Bundt: Glazed Mini-Lemon Bundt Cakes Recipe

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As you may know, The Vegg has come out with an awesome new product for all of you vegan bakers out there! Instead of using their vegan egg yolk powder, you can try out their baking mix for your marvelous vegan creations. If you’re stumped on where to start, check out this delectable and ADORABLE recipe for Mini-Lemon Bundt Cakes that I made. They’re perfect for Mother’s Day–which is coming up this weekend–in case you forgot.

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Go Veggie! Cream Cheese Review + Recipe

Go Veggie! Cream Cheese Review + Recipe

When I was a child, cream cheese was much like a food group for me. Every day, I would bring one or two of those creepy yet convenient packets of cream cheese with me and put it on just about any food item with glee. Luckily, for me, I grew out of that phase, but I definitely still have a soft spot for that creamy goodness of a spread. It’s exciting to see so many vegan cream cheese alternatives on the market.

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Summer Veggie Casserole made with The Vegg

>>Buy The Vegg on Sale at Vegan Cuts<<

When The Vegg first came out, I was extremely intrigued as to how this product may differ from other egg substitutes for vegans that are already on the market. Would it even taste like an egg? Would it achieve the slimy sticky texture that makes for good use in baking, breading, among other things? Once I started experimenting with it, it was plain to see that The Vegg makes a yolk-type mixture that is pretty dang close!
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