Cooking Without Eggs: 20 Healthy, Satisfying Vegan Alternatives to Classic Egg-Based Recipes

The tofu-based batter in this vegan frittata has a surprise ingredient: aquafaba, the starchy liquid in a can of chickpeas. Aquafaba is an excellent egg substitute as it has a viscous quality that’s remarkably egg-like and adds a light and fluffy texture to this vegan frittata. Stir the seasoned batter through cooked veggies in a pie dish, then put your feet up while it bakes!

“This turned out wonderfully delicious. The textures were very ‘egg-like,’ and the taste was as good as any traditional frittata I remember. I would readily offer this version of a frittata to any omnivores at the table.” —Glenn

This popular omelet from Ann and Jane Esselstyn is made with chickpea flour. If you’ve never used this king of flours, you’re in for a treat! It’s fantastic—light and a little nutty, but subtle enough so as not to overpower what you put with it. Which is why it’s the most used flour in our house! Serve the omelet with salsa, avocado, hot sauce, tomatoes, spinach or all of the above!

Yes, you can make muffins without eggs! These fan-favorite blueberry muffins from Isa Chandra Moskowitz get rave reviews. They use flaxseeds as a binder, with applesauce and maple syrup lending moisture and sweetness. Also check out these Cinnamon Bun Muffins from Dreena Burton or our full round-up of muffin recipes for more ideas for making egg-free muffins.

Baked instead of fried, these toothsome potato pancakes from Katie Mae are simple to make and hold together well. Aside from not needing to use oil, one of the benefits of baking them is that you don’t need to stand at the stove, cooking them in batches in the pan.

“My husband loves these. He eats them with ketchup, like hash browns. I don't tell him how healthy they are.” —Rachel

Tired of the same old toast? Try these healthy tostadas instead. Corn tortillas are baked until crispy in this vibrant, Mexican-inspired vegan breakfast. Chickpea flour creates an eggy slurry, and broccoli and red bell pepper add color and satisfying texture. Spoon the medley over the crispy tortillas and serve with pico de gallo, jalapeño, cilantro, and lime juice.

“I made this recipe. It was fabulous! I just started a plant-based diet, and it was one of the first recipes I tried.” —Kim

In this heart-healthy mayo, silken tofu stands in for egg yolks, yielding a delicious creamy texture, while onion powder, garlic powder, and red wine vinegar round out the flavors. Don’t be surprised to find yourself putting this omnivore-approved mayo on everything! Just be sure to use silken tofu rather than regular tofu; it’s well worth the effort to track down.

“This is amazingly simple and great. I can't believe how much it tasted like mayo.” —Carolyn

Quick-cooking, mild-flavored, and high in protein, tofu is a classic egg substitute that can be transformed into a tasty scramble in no time! This recipe calls for asparagus, chard, and grape tomatoes, but feel free to use whatever you have on hand. Fresh herbs, such as sage, dill, or parsley, give the dish a lift. Serve with roasted potatoes and in-season fresh fruit.

“An excellent weekend breakfast.” Jamie

Flexible and nutritious, collard greens work well as wraps, and in this recipe from Dom Thompson (author of Eat What Elephants Eat) are filled with a quick and easy tofu-based vegan egg filling. Firm tofu is best for this one, and we highly recommend using black salt (kala namak) for eggy flavor.

Chef Del Sroufe’s potato salad is a must-try. Typically, potato salad features a creamy mayonnaise with hard-boiled eggs dotted throughout. With this tasty salad, silken tofu gives the dressing a rich, velvety texture, and celery and red onion add crunch. Trust us—this is perfect for a potluck. Everyone will love it!

“I’m amazed at how much it tastes like the potato salad I used to love from the grocery store deli. I would definitely feel comfortable making this to share with non-vegans as well. I don’t think they’d even know it was WFPB!” —Darcey

These handy zucchini fritters from Dreena Burton are egg-free all the way and taste delicious with a side of salad and topped with salsa, vegan sour cream, or even ketchup. Tahini adds richness, and chickpea flour gives them a subtle nutty flavor. For another fritter option, check out these Chickpea and Corn Fritters with Tomato-Corn Chutney

“These were a hit with the whole family.” —April

These much-loved muffins are gluten-free, egg-free, and dairy-free and use pureed sweet potato to give them sweetness and moisture. These are dense muffins, but because they’re low in fat and cholesterol-free, you don’t feel weighed down after eating them. In fact, they’re so healthy you can eat them as a snack or breakfast on the go! Check out our full roundup of muffin recipes.

“Outstanding! I make these every weekend to eat throughout the week.” —Michele

A close cousin of the frittata, this Spanish tortilla is delicious warm or at room temperature at any time of the day. For extra flavor, serve with a cup of salsa or pico de gallo. Aquafaba helps bind the tofu mixture, while adding a light texture. A touch of turmeric adds a yellow hue without altering the flavor.

Cubes of potato and silken tofu get smothered in a creamy cashew dressing in this vegan twist on the classic potato salad. Serve as a side dish at your next picnic or barbecue, as a filling in a lettuce wrap, or on toast for an open-face sandwich.

“Love this recipe. It’s a nice twist on potato salad and is good any time of the day.” —Teresa

Love latkes but don’t jibe with all the oil and egg? We’ve got you covered with these baked-not-fried potato and corn latkes, which are perfect for Hanukkah or anytime you want to indulge. A little lemon juice and breadcrumbs are all you need to hold these together. Bake on parchment paper and serve with applesauce and/or Tofu Sour Cream.

“This is a really tasty recipe!” —Jessica

Need a special brunch, lunch, or dinner? This restaurant-quality vegan quiche has a light and flaky crust made with a three-flour blend of almond, potato, and wheat flour, with ground flaxseed to help bind. Artichoke hearts, sun-dried tomatoes, and frozen spinach add heft to the tofu-based eggy filling. Feel free to experiment with other veggies!

“I loved this!” —Leda Beth

Prepare this breakfast casserole the night before, or the morning of, for a comforting breakfast that’ll get your day off to a good start. Black salt has a sulfurous quality and is the secret to getting an eggy flavor, though this also tastes nice without it. Mushrooms, bell peppers, spinach, and red onion work well together, but feel free to use other vegetables, such as broccoli, asparagus, or zucchini. For a gluten-free option, use gluten-free bread or leave the bread out.

Pumpkin puree is often used as an egg substitute in vegan baking and gives this earthy risotto a frittata-type texture as it bakes. In the first half of this recipe, you make the risotto; in the second part, you pop it in the oven and let it cook! With a firm texture, this rustic risotto-frittata is ideal for a picnic, but it’s equally good served at home with a green salad.

“Comfort food that’s perfect for a chilly, damp day.” —Cindi

For an egg-free scramble that isn’t made from tofu, this is a great recipe. Chef Del Sroufe uses cauliflower instead, which perfectly soaks up the flavors of the onions, peppers and mushrooms (or the vegetables of your choice)!

This is one of those recipes that’s equal parts delicious and clever, as Chef Darshana Thacker uses aquafaba to create the thick eggy-ness that makes French toast so divine! And in case you’re wondering, Aquafaba is the liquid that comes from soaking or cooking beans or legumes—it’s the thick liquid you see when you open a can of chickpeas. It’s often used as an egg-replacer in plant-free recipes. So next time you cook with beans, save that liquid! And if you don’t have any on hand this weekend, open a can of beans, and use them for your next meal.

These gorgeous baked potatoes are stuffed with a green onion hummus filling and garnished with paprika. You could also sprinkle a pinch of cayenne pepper on top, if you like a little heat!