Want to have all the Easter fun without the eggs? No worries, we got you. It’s amazing how many different ways you can create your classic favorite eggy dishes, all without an actual egg! Good for you and good for the planet, we went through our Food Monster App and found 14 recipes. From omelets to frittatas, we have everything you need for the ultimate egg-free Easter brunch. Let’s hop to it!
Give tofu a real chance if you haven’t yet. It comes in many textures, and all it requires is proper seasoning and cooking technique! If you thought your vegan life would never let you dive deep into a plate full of bennies again, think again. This Tofu Benedict is where it’s at!
This Sweet Potato Frittata is made with sautéed onions and chickpea flour. It’s the perfect dish that is full of great nutrition and can be beautifully plated with a crisp green salad.
These little gems are like a chickpea flour omelet in a snackable portable form. Satisfying and high in protein, these Chickpea Flour Quiches are a great way to start off any Easter activity.
Egg muffins without the egg. Innovation at its finest. Nutritional yeast and black salt make these egg muffins ‘eggy!’ These are perfect for breakfast: short preparation time, pop em’ in the oven, and serve. And they’re just way too cute to pass up. They aren’t just full of protein, soy-free, and gluten-free but also super delicious.
Breakfast just got a huge upgrade with this Chickpea Flour Omelet With Turmeric Mushrooms. It may take you a few tries to cook the omelet just right, but it is SO worth it. It tastes egg-y and satisfying without any of the cholesterol and you can put countless toppings on this and just make it a huge omelet party. More people should have those. You should be the first to have one. Get ready to see the magic that is chickpea flour.
The Sun-Dried Tomato Omelet came out just the way it should be: Dense, almost crispy on the outside, and soft on the inside. The egg flavor was achieved with a combination of nutritional yeast and kala namak salt. You can buy kala namak salt (also called black salt) online and it lasts forever, as you only need to use it in small doses.
This recipe isn’t exactly like a traditional egg-based soufflé, but that’s what makes it so great! Piping hot clouds of “cheesy” tofu and veggies are enclosed in a tender, flaky crust … this Spinach and Artichoke Soufflé definitely needs to make an appearance on your breakfast table! If you’re running low on time or energy, feel free to use ready-made pie crusts as a shortcut.
This Frittata with Chard and Red Pepper is the perfect consistency between a quiche and an omelet. Instead of egg, it is made with extra firm tofu and filled with deliciously fresh ingredients bursting with flavor and benefits for the body.
So these Omelet Muffins may look fancy, especially if you call it a soufflé and serve it as a part of a beautiful dinner, but it’s super simple actually. All you need is a food processor, a few simple ingredients, and some baking ramekins. You can also prepare the batter and the sautéed veggies the night before eating, then all you have to do is turn on the oven when you wake up.
This Egg-less Frittata gets mixed in a bowl, poured in a pan, and baked until crispy and golden. Filled with veggies and completely versatile, it’s the ultimate vegan breakfast. It’s good hot, warm, room temperature and cold. It’s flavored with simple but key spices and brightened (and nutritionally heightened) by fresh herbs.
Ever heard of miso? And I’m not talking about the instant miso soup you buy at the supermarket, we’re talking about the real thing! If you’ve never tried cooking with it, it’s about time you did. Miso paste is the secret to making delicious vegan cheese, and one of the main ingredients I used to prepare this Spinach Quiche. The base is largely spinach and silken tofu, but the miso is what gives it that really cheesy flavor.
Black salt (kala namak) has a strong sulfuric flavor, so I wouldn’t use it to replace other salts in everything, but it’s perfect to use when you want that eggy flavor, like in this recipe for Vegan Eggy Bread! Serve this vegan eggy bread with baked beans, grilled mushrooms, grilled tomatoes and a vegan sausage to make a perfect vegan English breakfast. This time I used a day old French baguette in place of the slices of bread.
This Southwestern Tofu Scramble has all the best parts of breakfast (or dinner) in a one-pot dish: crispy potatoes, moist tofu, Southwestern spices, and the fresh tastes of tomatoes and avocados all served over healthy, bright greens.
If you’re looking for more delicious breakfast and brunch ideas for your Easter Sunday, check out our brunch tags, we have tons of recipes that you and your whole family enjoy. The best part? All of these recipes and more are conveniently on our Food Monster App, so you can take these recipes with you from one meal to the next! With over 10,000 recipes, you’ll have your hands full of delicious, plant-based recipes. It’s available for both Android and iPhone, and can also be found on Instagram and Facebook. Full of allergy-friendly recipes, subscribers gain access to new recipes every day. Check it out!
Lead Image Source: Chickpea Flour Omelet With Sun-Dried Tomatoes, Mushroom, and Spinach Filling