12 Plant-Based Recipes for Egg Lovers

In the United States we eat a lot of eggs. In 1945, the year of the highest egg consumption per capita, Americans ate a staggering 404 eggs per person! Today egg consumption is not where it used to be, but, as of 2011, Americans are still eating over 240 eggs per year.

During the 1920s and 1930s egg production was mostly reserved for farms of “backyard systems,” small operations that yielded enough eggs for the family and maybe a few extra for market. But today the romantic notion of going out to the coop and pilfering a half-dozen eggs is far from the present-day reality. In 2019, the U.S. produced more than 113 billion eggs (let that number sink in), to be used in everything from fast-food breakfast sandwiches to mayonnaise to boxed cake mixes.

But industrial egg production isn’t a pretty scene: it’s not good for the environment and it’s certainly not great for the hens. And while it’s true that eggs have played an important role in the American diet for centuries, alternatives are now available that can help the home cook recreate a number of egg dishes without having to crack a single shell. Whether we’re talking scrambled eggs, quiches, French toast, baked goods, meatball binders, or breakfast quesadillas, our Meatless Monday roundup of recipes and egg alternatives will satisfy your eggy – every – need.

  

Adzuki Bean and Bulgur Meatballs

A cross between a falafel, a meatball, and a hushpuppy, these adzuki bean and bulgur meatballs can be served for lunch or dinner, added to salads, or placed atop plates of spaghetti. An egg replacer is used to bind the “meatballs” together.

For the Adzuki Bean and Bulgur Meatballs recipe, click here.


Bell Pepper Breakfast Burrito

For a plant-based breakfast on-the-go, this bell pepper breakfast burrito made from sautéed tofu, spinach, and mushrooms is an easy option that will keep you feeling full throughout the day. Liquid smoke, vinegar, seasonings, agave syrup, and dairy-free pepper jack cheese provide a well-rounded flavor.

 For the Bell Pepper Breakfast Burrito recipe, click here.


The Best Vegan Breakfast Sandwich

Ever marinated tofu for a breakfast sandwich? If not, you should try it. A mixture of Dijon mustard, nutritional yeast, plant-based milk, and seasonings infuse the tofu with big, bold flavors that serve as a perfect foundation for the rest of the sandwich toppings.

 For the Best Vegan Breakfast Sandwich recipe, click here.


Chickpea Chocolate Chip Cookies

Traditional chocolate chip cookie dough requires eggs, but you can use a combination of blended chickpeas and coconut oil to achieve a similar result. Not only are these chocolate chip cookies plant-based, but they also have a boost of protein and fiber from the chickpeas and oat flour. Will cookies become the new avocado toast? We’ll let you decide.

For the Chickpea Chocolate Chip Cookies recipe, click here.


Curried Tofu Egg Salad

The pungent notes of curry go well with cold, creamy salads. A dash of mustard, fresh herbs, and sliced almonds elevate this tofu “egg salad,” making it the perfect addition to picnics.

For the Curried Tofu Egg Salad recipe, click here.


Egg-Free French Toast

Eggs are an important component of French toast, but this smart recipe from Food with Feeling side steps the eggs by substituting a couple tablespoons of ground flax seed instead. Adding flax seed to plant-based milk and letting the mixture sit a few minutes helps create a thicker coating and a creamier French toast.

For the Egg-Free French Toast recipe, click here.


Hearts of Palm Crab Cakes

Crab cakes? Yep, typical crab cakes use an egg or mayonnaise to bind the patty together. These crab cakes don’t use eggs or crab, but rather a base of hearts of palm and a vegan garlicky dill aioli sauce for dipping.

 For the Hearts of Palm Crab Cakes recipe, click here


Mushroom Tofu Scramble

Tofu is a great substitute for scrambled eggs because of its neutral flavor and fluffy yet crumbly texture. This mushroom scramble is heavily spiced, which really complements the earthy bite of the mushroom. Remember to add turmeric if you want that bright egg-yellow color. 

For the Mushroom Tofu Scramble recipe, click here.


Southwest Breakfast Quesadilla

This breakfast quesadilla shows that even plant-based breakfasts can be ooey, gooey, greasy, and delicious. Soy chorizo, hash browns, spinach, plant-based cheese, and a zesty tofu scramble are layered into a big tortilla and griddled to crispy perfection. This recipe is ideal for a lazy Sunday brunch or breakfast for dinner.

For the Southwest Breakfast Quesadilla recipe, click here.


Vegan Asparagus Quiche

Yes, you can make everyone’s favorite brunch dish without using eggs. How? A creamy cashew blend seasoned with nutritional yeast, garlic, lemon juice, nutmeg, and a few pinches of cayenne. Just spread the filling over the crust, add the asparagus, and bake until the top is golden brown.

For the Vegan Asparagus Quiche recipe, click here.


Vegan Jalapeño Cheddar Biscuits

There’s no heartier breakfast than biscuits and eggs. This magnificent creation from the @thee_burger_dude is an entirely plant-based culinary masterpiece that uses a vegan sausage patty, plant-based cheese, and Just Egg to capture that classic comfort of the breakfast sandwich. It takes a little work to construct on your own, but the results will be well worth the effort. 

For the Vegan Jalapeño Cheddar Biscuits recipe, click here.


Vegetable Fritters with Green Chile Coconut Chutney

A proper vegetable fritter batter needs seltzer water and egg whites to keep everything fluffy and light. This plant-based version with green chile coconut chutney uses chickpea flour, warm spices, an egg white alternative, baking soda, and tons of hearty vegetables, like butternut squash, onion rings, and broccoli florets. It’s a great way to start off the meal, and an excellent finger food for more casual dining.

For the Vegetable Fritters with Green Chile Coconut Chutney recipe, click here.

 

For more plant-based egg ideas, check out our article on baking with egg substitutes, and remember to share your plant-based “egg” baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday.