Easy Barley Soup with Vegetables

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks
  • 2 large garlic cloves, minced
  • 1 teaspoon Italian seasoning mix
  • ½ red chilli flakes
  • 150 g (1 cup) pearl barley, rinsed
  • 1.25 (5 cups) litres vegetable stock
  • 1 x 400 g (14 oz) can cannellini beans, drained
  • 100 g (3.5 oz) baby spinach
  • Juice of half a lemon

Instructions

    1. Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery over medium heat for 3-4 minutes.
    2. Add the garlic and continue to cook for another minute until fragrant. Next, stir in the Italian seasoning and chilli flakes.
    3. Add the pearl barley and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer, covered with a lid, for 20-25 minutes until the pearl barley is tender.
    4. Add the cannellini beans and spinach and continue to simmer for 4-5 minutes until the beans are heated through, and the spinach has wilted.
    5. Stir in the lemon juice, season to taste and serve with extra lemon slices and crusty bread.

Nutrition Information:

 

Yield:

 4

Serving Size:

 1
Amount Per Serving: Calories: 340Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 1548mgCarbohydrates: 53gFiber: 9gSugar: 12gProtein: 15g

Homemade Air fryer potato cakes

Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Equipment

  • Air fryer
  • pastry brush
  • cookie cutter
  • saucepan
  • parchment paper

Ingredients

  • 3 potatoes boiled, large
  • 2 tbsp. oil
  • salt and pepper as per taste

Instructions

  • In a saucepan of boiling water, boil the potatoes. Let it cool.
  • Peel the potatoes once cool.
  • Grate potatoes using a grater or food processor. Add oil,salt and pepper,mix the mixture well
  • Meanwhile, preheat the air fryer at 190 C| 375 F.
  • Now in a preheated air fryer,optionally line the parchment paper. Make a patty of desired shape, using a cookie cutter.
  • Ensure they are not overlapping with each other.
  • Air fry for 15 mins at 190 C (375 F) brushing oil once in between
  • Brush oil again and flip. Cook at 200C | 390 F for 7-8 minutes or until crisp.For the last few minutes of the cook, you may remove the parchment paper.
  • Serve immediately.

Notes

This recipe of potato cakes is different from the homemade hashbrowns recipe as we have completely boiled the potatoes here, while in the hashbrown, we partially boil the potatoes.

Homemade Air fryer potato cakes

Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Equipment

  • Air fryer
  • pastry brush
  • cookie cutter
  • saucepan
  • parchment paper

Ingredients

  • 3 potatoes boiled, large
  • 2 tbsp. oil
  • salt and pepper as per taste

Instructions

  • In a saucepan of boiling water, boil the potatoes. Let it cool.
  • Peel the potatoes once cool.
  • Grate potatoes using a grater or food processor. Add oil,salt and pepper,mix the mixture well
  • Meanwhile, preheat the air fryer at 190 C| 375 F.
  • Now in a preheated air fryer,optionally line the parchment paper. Make a patty of desired shape, using a cookie cutter.
  • Ensure they are not overlapping with each other.
  • Air fry for 15 mins at 190 C (375 F) brushing oil once in between
  • Brush oil again and flip. Cook at 200C | 390 F for 7-8 minutes or until crisp.For the last few minutes of the cook, you may remove the parchment paper.
  • Serve immediately.

Notes

This recipe of potato cakes is different from the homemade hashbrowns recipe as we have completely boiled the potatoes here, while in the hashbrown, we partially boil the potatoes.

Easy Vegan Crockpot Lasagna

Servings: 8 servings
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Resting time: 1 hr
Total Time: 4 hrs

EQUIPMENT

  • crockpot

INGREDIENTS

For tofu ricotta:

    • 2 (14 oz) packages firm tofu (no need to press) – Extra firm also works.
  • ¾ cup plain, unsweetened vegan yogurt – Homemade or store-bought.
  • 2 tablespoons lemon juice
  • 1 ¾ teaspoons fine sea salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons Italian seasoning – See Note 1.

Other ingredients:

    • 2 (25 oz) jars marinara sauce
    • 9 to 10 sheets regular lasagne – Gluten-free, if desired.
    • 1 small onion, chopped
    • 10 ounces baby bella mushrooms, chopped
    • 6 ounces baby spinach, roughly chopped
    • 2 teaspoons tamari or soy sauce, optional
  • 7 ounces vegan cheese, shredded – See Note 2. I used Violife Mature Cheddar block and shredded it with a box grater.

INSTRUCTIONS

    • First, drain the packages of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you prepare and gather the other ingredients. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a fork until the ricotta is fluffy and fully incorporated.
    • Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened and dry, about 8 minutes. Add chopped spinach and tamari, if using, and cook for another minute or until wilted. Set aside.
  • Lightly oil the bottom and sides of a 6-quart slow cooker, and turn it on to HIGH so it can heat while you assemble the lasagna.
  • Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn’t need to be perfect). Spread with 1 ½ cups tofu ricotta, followed by half of the mushroom mixture, and then approximately ¾ cup shredded cheese.
  • Repeat the layering process as written above. Then, for the 3rd and final round, you’ll skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.

    Note: you’ll likely have a small amount of ricotta leftover, but it’s very easy to enjoy in other ways. It’s great on toast or added cold to salads!

  • Cover the slow cooker and cook on high for 2 hours. After 2 hours, carefully lift the lid straight up to avoid dumping condensation onto the lasagna. Sprinkle the lasagna with more shredded cheese, cover, and cook for another 30 minutes.
  • The cheese should be melted and the lasagna should be bubbling lightly. Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour (with the lid askew). The lasagna can be served right away, but it will be fairly messy, more like a casserole. The rest time allows the lasagna to cool slightly which helps it set. Serve with a side salad and enjoy!

NOTES

Note 1: If you don’t have Italian seasoning on hand, no problem! Use about ½ teaspoon each of dried oregano, basil, and parsley, plus a pinch of thyme.

Note 2: if you follow an oil-free diet, feel free to omit the cheese (the tofu ricotta adds most of the creamy and cheesy element anyway), or use dollops of this easy homemade oil-free mozzarella. You don’t even need to fully cook the mozz first as it will cook and thicken in the crockpot.

See the Variations section in the post above for inspiration on adding other vegetables and including vegan meats like pepperoni and beefy crumbles.

Store leftover lasagna in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.

Estimated Nutrition (per serving)

Calories: 376kcalCarbohydrates: 45gProtein: 18gFat: 16gCholesterol: 0mgFiber: 6g

Easy Vegan Crockpot Lasagna

Servings: 8 servings
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Resting time: 1 hr
Total Time: 4 hrs

EQUIPMENT

  • crockpot

INGREDIENTS

For tofu ricotta:

    • 2 (14 oz) packages firm tofu (no need to press) – Extra firm also works.
  • ¾ cup plain, unsweetened vegan yogurt – Homemade or store-bought.
  • 2 tablespoons lemon juice
  • 1 ¾ teaspoons fine sea salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons Italian seasoning – See Note 1.

Other ingredients:

    • 2 (25 oz) jars marinara sauce
    • 9 to 10 sheets regular lasagne – Gluten-free, if desired.
    • 1 small onion, chopped
    • 10 ounces baby bella mushrooms, chopped
    • 6 ounces baby spinach, roughly chopped
    • 2 teaspoons tamari or soy sauce, optional
  • 7 ounces vegan cheese, shredded – See Note 2. I used Violife Mature Cheddar block and shredded it with a box grater.

INSTRUCTIONS

    • First, drain the packages of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you prepare and gather the other ingredients. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a fork until the ricotta is fluffy and fully incorporated.
    • Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened and dry, about 8 minutes. Add chopped spinach and tamari, if using, and cook for another minute or until wilted. Set aside.
  • Lightly oil the bottom and sides of a 6-quart slow cooker, and turn it on to HIGH so it can heat while you assemble the lasagna.
  • Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn’t need to be perfect). Spread with 1 ½ cups tofu ricotta, followed by half of the mushroom mixture, and then approximately ¾ cup shredded cheese.
  • Repeat the layering process as written above. Then, for the 3rd and final round, you’ll skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.

    Note: you’ll likely have a small amount of ricotta leftover, but it’s very easy to enjoy in other ways. It’s great on toast or added cold to salads!

  • Cover the slow cooker and cook on high for 2 hours. After 2 hours, carefully lift the lid straight up to avoid dumping condensation onto the lasagna. Sprinkle the lasagna with more shredded cheese, cover, and cook for another 30 minutes.
  • The cheese should be melted and the lasagna should be bubbling lightly. Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour (with the lid askew). The lasagna can be served right away, but it will be fairly messy, more like a casserole. The rest time allows the lasagna to cool slightly which helps it set. Serve with a side salad and enjoy!

NOTES

Note 1: If you don’t have Italian seasoning on hand, no problem! Use about ½ teaspoon each of dried oregano, basil, and parsley, plus a pinch of thyme.

Note 2: if you follow an oil-free diet, feel free to omit the cheese (the tofu ricotta adds most of the creamy and cheesy element anyway), or use dollops of this easy homemade oil-free mozzarella. You don’t even need to fully cook the mozz first as it will cook and thicken in the crockpot.

See the Variations section in the post above for inspiration on adding other vegetables and including vegan meats like pepperoni and beefy crumbles.

Store leftover lasagna in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.

Estimated Nutrition (per serving)

Calories: 376kcalCarbohydrates: 45gProtein: 18gFat: 16gCholesterol: 0mgFiber: 6g

5-Minute Vegan Ricotta Cheese

Yield: makes about 2 cups.

Servings: 5 servings

INGREDIENTS

    • 1 (14 oz) package firm tofu – Extra firm can also be used.
  • ½ cup plain, unsweetened vegan yogurt – See Notes.
  • 1 tablespoon lemon juice
  • ¾ teaspoon fine sea salt or mineral salt – See Notes re: sweet recipes.
  • ¾ teaspoon garlic powder
  • ¾ teaspoon Italian seasoning blend

INSTRUCTIONS

  • There’s no need to press the tofu, but we do want to remove some of the water. Drain the package, and wrap a tea towel or paper towels around the block of tofu. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients.
    1 (14 oz) package firm tofu,½ cup plain, unsweetened vegan yogurt,1 tablespoon lemon juice,¾ teaspoon fine sea salt or mineral salt,¾ teaspoon garlic powder,¾ teaspoon Italian seasoning blend
  • Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the ricotta is as creamy as you like.
  • Taste for seasoning, adding more yogurt, garlic, salt, and herbs, if desired. The tofu ricotta can be used now in a recipe or refrigerated for later use.

NOTES

Yogurt

Whether made from oats, coconut, cashews, almonds, or soy, look for a plain, unsweetened non-dairy yogurt for this recipe. If you have trouble finding one in your local grocery store, you can always make your own. I have two yogurt recipes – cashew and almond.

Sweet vs Savory Uses

The seasonings in this recipe are geared toward savory recipes. If you’re planning to make a sweet recipe with ricotta, omit the garlic powder and Italian seasoning and start with half the amount of salt. Taste and adjust, adding more lemon if desired.

Storage

Store vegan ricotta in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. Either stir it back in or strain it away. Tofu ricotta is freezer friendly. From frozen, thaw overnight in the refrigerator.

Estimated Nutrition (per serving)

Calories: 80kcalCarbohydrates: 4gProtein: 8gFat: 4gCholesterol: 0mgSodium: 355mgFiber: 1gCalcium: 164mgIron: 1mg

5-Minute Vegan Ricotta Cheese

Yield: makes about 2 cups.

Servings: 5 servings

INGREDIENTS

    • 1 (14 oz) package firm tofu – Extra firm can also be used.
  • ½ cup plain, unsweetened vegan yogurt – See Notes.
  • 1 tablespoon lemon juice
  • ¾ teaspoon fine sea salt or mineral salt – See Notes re: sweet recipes.
  • ¾ teaspoon garlic powder
  • ¾ teaspoon Italian seasoning blend

INSTRUCTIONS

  • There’s no need to press the tofu, but we do want to remove some of the water. Drain the package, and wrap a tea towel or paper towels around the block of tofu. Holding the tofu over the sink lightly squeeze to remove some of the water. Place the tofu in a bowl with the other ingredients.
    1 (14 oz) package firm tofu,½ cup plain, unsweetened vegan yogurt,1 tablespoon lemon juice,¾ teaspoon fine sea salt or mineral salt,¾ teaspoon garlic powder,¾ teaspoon Italian seasoning blend
  • Use a fork to mash the tofu and incorporate it with the yogurt and seasonings. Mash until the ricotta is as creamy as you like.
  • Taste for seasoning, adding more yogurt, garlic, salt, and herbs, if desired. The tofu ricotta can be used now in a recipe or refrigerated for later use.

NOTES

Yogurt

Whether made from oats, coconut, cashews, almonds, or soy, look for a plain, unsweetened non-dairy yogurt for this recipe. If you have trouble finding one in your local grocery store, you can always make your own. I have two yogurt recipes – cashew and almond.

Sweet vs Savory Uses

The seasonings in this recipe are geared toward savory recipes. If you’re planning to make a sweet recipe with ricotta, omit the garlic powder and Italian seasoning and start with half the amount of salt. Taste and adjust, adding more lemon if desired.

Storage

Store vegan ricotta in an airtight container in the refrigerator for up to 5 days. As it sits some liquid may separate. Either stir it back in or strain it away. Tofu ricotta is freezer friendly. From frozen, thaw overnight in the refrigerator.

Estimated Nutrition (per serving)

Calories: 80kcalCarbohydrates: 4gProtein: 8gFat: 4gCholesterol: 0mgSodium: 355mgFiber: 1gCalcium: 164mgIron: 1mg

Vegan Strawberry Cinnamon Rolls

Prep Time10 mins
Cook Time30 mins
Rise Time x21 hr 30 mins
Total Time2 hrs 10 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: dairy free breakfast, dairy free dessert, dairy free recipes, vegan breakfast, vegan dessert, vegan recipes

 

Servings: 12 cinnamon rolls

 

Calories: 386kcal

Ingredients

For the Dough

  • 5 – 5 1/2 cups bread flour (600-660g)
  • 1/2 cup vegan cane sugar
  • 2 1/4 tsp instant yeast (1 package)
  • 1 tsp salt
  • 6 tbsp vegan butter, softened (85g)
  • 2 cups dairy free milk, warmed to 110-115F (454g)

For the Filling

  • 1 3/4 cup fresh strawberries, diced small (220g)
  • 1/4 cup vegan cane sugar (50g)
  • 1 1/2 tbsp cornstarch
  • 2 tsp cinnamon

Lemon Glaze

  • 2 cups powdered sugar (230g)
  • 4-5 tbsp fresh lemon juice

Instructions

For the dough

  • In a large stand mixer bowl, whisk together 5 cups of bread flour, sugar, yeast, and salt.
  • Then, add in the vegan butter and dairy free milk. Turn stand mixer onto low and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball.
  • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
  • Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the filling

  • In a small saucepan, over medium low heat, add strawberries and stir constantly for 4 minutes until the strawberries begin to release juices. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat, stir in the cinnamon, and then pour into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.
  • Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.  Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.  Spread the cooled filling mixture evenly across dough.
  • Carefully roll into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
  • Place into a greased 9×13 baking dish and cover. Cover and let rise again for 45-60 minutes or until touching.
  • Preheat to 350 degrees F.
  • Once heated, place dish back inside and bake in oven for 30-35 minutes.

For the Glaze

  • While rolls are cooking, whisk together the powdered sugar and lemon juice until well combined.
  • Remove cinnamon rolls from oven and let cool for 10 minutes. Then top with homemade glaze. Best served warm.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

 

Nutrition

Serving: 1roll | Calories: 386kcal | Carbohydrates: 76g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 262mg | Potassium: 174mg | Fiber: 3g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg

Vegan Strawberry Cinnamon Rolls

Prep Time10 mins
Cook Time30 mins
Rise Time x21 hr 30 mins
Total Time2 hrs 10 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: dairy free breakfast, dairy free dessert, dairy free recipes, vegan breakfast, vegan dessert, vegan recipes

 

Servings: 12 cinnamon rolls

 

Calories: 386kcal

Ingredients

For the Dough

  • 5 – 5 1/2 cups bread flour (600-660g)
  • 1/2 cup vegan cane sugar
  • 2 1/4 tsp instant yeast (1 package)
  • 1 tsp salt
  • 6 tbsp vegan butter, softened (85g)
  • 2 cups dairy free milk, warmed to 110-115F (454g)

For the Filling

  • 1 3/4 cup fresh strawberries, diced small (220g)
  • 1/4 cup vegan cane sugar (50g)
  • 1 1/2 tbsp cornstarch
  • 2 tsp cinnamon

Lemon Glaze

  • 2 cups powdered sugar (230g)
  • 4-5 tbsp fresh lemon juice

Instructions

For the dough

  • In a large stand mixer bowl, whisk together 5 cups of bread flour, sugar, yeast, and salt.
  • Then, add in the vegan butter and dairy free milk. Turn stand mixer onto low and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball.
  • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
  • Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the filling

  • In a small saucepan, over medium low heat, add strawberries and stir constantly for 4 minutes until the strawberries begin to release juices. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat, stir in the cinnamon, and then pour into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.
  • Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.  Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.  Spread the cooled filling mixture evenly across dough.
  • Carefully roll into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
  • Place into a greased 9×13 baking dish and cover. Cover and let rise again for 45-60 minutes or until touching.
  • Preheat to 350 degrees F.
  • Once heated, place dish back inside and bake in oven for 30-35 minutes.

For the Glaze

  • While rolls are cooking, whisk together the powdered sugar and lemon juice until well combined.
  • Remove cinnamon rolls from oven and let cool for 10 minutes. Then top with homemade glaze. Best served warm.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

 

Nutrition

Serving: 1roll | Calories: 386kcal | Carbohydrates: 76g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 262mg | Potassium: 174mg | Fiber: 3g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg

BEST VEGAN SPINACH MUSHROOM QUICHE

PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR

 

SERVINGS: 12

 

CALORIES: 152KCAL

EQUIPMENT

  • large bowl
  • 4 qt stove top pot
  • large skillet
  • 9″ pie plate or 10″ oven proof quiche dish
  • Knife
  • Cutting board
  • whisk
  • wooden spoon or spatula
  • Measuring spoons
  • Measuring cup
  • strainer or colander

INGREDIENTS

  • 2 tablespoon non-dairy butter
  • 3 cloves garlic minced
  • 1 medium yellow onion diced
  • 1-½ C spinach cooked, thoroughly drained and chopped (approx 1.5 lbs fresh spinach before cooking)
  • 1 C mushrooms sliced
  • 1-½ C vegan cheese grated or diced
  • ¾ C vegan egg replacer* equivalent using JUST egg vegan egg substitute
  • 1 C non-dairy milk (I use rice milk)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper freshly ground
  • 1 9″ pastry pie shell unbaked – see our recipe for vegan pie crust

INSTRUCTIONS

  • Preheat oven to 375º
  • Using a large skillet over medium-high heat, saute butter, garlic, and onions until tender. Take care not to burn the garlic.
  • Add mushrooms & cooked spinach, stirring occasionally.
  • Add 1 C cheese (set aside remaining ½ C cheese).
  • In a separate bowl, whisk together vegan eggs, non-dairy milk, salt & pepper.
  • Pour over spinach & mushroom mixture and combine all.
  • Pour into a pre-prepared unbaked 9″ vegan pastry shellYou can use either a quiche dish or pie plate.
  • Bake quiche for 15 minutes at 375º.
  • Sprinkle remaining cheese over quiche and continue baking for another 35-40 minutes, until pie crust begins to brown.
  • Remove quiche from oven and let cool for about an hour (to set).

NOTES

🥕Important – The volume of spinach will reduce a lot when cooked. You’ll need approx. 1.5 pounds fresh spinach, which will yield about 1.5 cups cooked.  Make sure to thoroughly drain any excess liquid from the spinach before adding other ingredients.

🥕JUST egg  vegan egg substitute is a key ingredient in this recipe. I’ve tried others, but this is the one I’ve had the most success with in this recipe. If you can’t find it in a local store or on Amazon, check the JUST egg company website.

NUTRITION

Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 248mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 1mg