#veganeggs

[chrisryanspeaks]

Okay so we gave @justeggofficial a try and WOW—it truly tastes like egg but buttery and better!! We were shocked that it wasn’t egg! It cooks, looks, and tastes like it. I highly recommend this if you’ve been missing eggs! #justegg #mungbean #vegan #veganbreakfast #vegangays #gaynycvegans #veganeggs #eggreplacer (at Hudson Yards New York) https://www.instagram.com/p/CFV9i0nhYxM/?igshid=1er4e1r41s887

[najia-cooks]

vegan “beef” pastilla (Moroccan sweet and savoury pie with almonds)

recipe under the cut!

INGREDIENTS:

for the warqa dough:

1 ¾ cup bread flour

¼ cup semolina flour / durum flour (or substitute all-purpose flour)

1 tsp salt

2 tsp lemon juice

1 tbsp extra virgin olive oil

1 ¾ cup water

for the savoury filling:

2 bags of gardein beefless tips

1 white onion, chopped

about ¼ cup olive oil

2 ½ tsp black pepper

2 tsp cumin

1 cinnamon stick, or 2 tsp ground cinnamon

2 tsp ginger

1 tsp paprika

3 Follow Your Heart VeganEggs (optional)

for the almond filling:

1 ½ cup almonds

1 tbsp cinnamon

¼ cup plus 1 tbsp granulated sugar

1 tbsp orange blossom water

to form the pastilla:

¼ cup vegan margarine, melted

for the topping:

additional almonds

powdered sugar

ground cinnamon

INSTRUCTIONS:

for the warqa:

1. add flours and salt to a food processor and pulse a few times to sift.

2. add the wet ingredients and process on low for 1-2 minutes, until you get a smooth batter.

3. refrigerate the batter for at least two hours, or overnight.

4. bring a few inches of water to a fast boil in a large pot, and place a large, nonstick pan over the pot, tying it with kitchen string if necessary–this will help to evenly distribute heat and prevent the warqa from drying out. allow the pan to heat for a few minutes.

5. using a pastry brush, brush a thin layer of batter onto the pan in large, circular strokes, filling the entire pan. carefully apply a second layer to any bare spots (but don’t worry about small holes or feathery edges).

6. cook until the warqa becomes opaque and the edges start to curl, about 2 minutes. loosen the edges of the dough with a spatula and peel the dough off of the pan using your hands.

7. flip the dough over onto a plate covered with a paper towel, and lay another paper towel on top of it. repeat, stacking the sheets of dough on top of each other, until you’ve used all of the batter.

for the savoury filling:

1. defrost the frozen beefless tips by placing the bags in a larger bowl filled with hot water.

2. mix the oil and spices in a large bowl and coat the beefless tips with the mixture. refrigerate for 1-2 hours to marinate.

3. cut beefless tips in half or thirds, as desired.

4. heat a few tablespoons of olive oil in a large pan over medium heat until water splashed in the pan sizzles. add chopped onion and cook for about 30 seconds to flavour the oil.

5. add beefless tips and marinade and cook for 4-6 minutes, stirring often, until almost done (don’t overcook them or they’ll become tough!). set aside.

6. prepare and scramble three VeganEggs according to package directions (optional).

for the almond filling:

1. blanch the almonds by boiling them in water for about a minute, emptying them into a colander and rinsing with cool water, and gently pinching the skins to remove them.

2. fill a large pan with 1-2 cm of vegetable oil and heat until sizzling. fry the almonds for about 10 minutes, stirring often, until golden brown. set aside some almonds for a topping, if desired.

3. pulse almonds, sugar, cinnamon, and orange blossom water a few times in a food processor until you get coarse crumbs.

forming the pastilla:

1. place one sheet of warqa in the bottom of a pie pan and brush with melted margarine. place 4-5 more sheets around the pan so that they cover all of the sides and hang over the edge, brushing each one with more melted margarine. add 2 more sheets of warqa in the middle, brushing each with margarine.

2. place the savoury filling in the pie, making sure that it’s even and spread all the way to the edges.

3. (optional): add another sheet or two of warqa on top of the savoury filling and brush with margarine.

4. spread the almond filling over the warqa, making sure that it’s even and spread all the way to the edges.

5. add another 2-3 sheets of warqa, brushing each with margarine, and fold the excess inwards.

6. fold the excess warqa around the sides of the pan inwards, brushing each sheet with more melted margarine.

7. cover the pastilla with 1-2 more sheets of warqa, tucking the excess into the sides of the pie pan. brush the entire thing with more margarine to seal.

8. bake on the center rack of an oven at 400F for about 40 minutes, until warqa is golden brown and crisp. allow to cool slightly before removing from pan.

to decorate:

1. cover the surface of the finished pastilla with powdered sugar, ground cinnamon, and fried almonds as desired. try doing an image search for “Moroccan pastilla” or “pastilla marocaine” for decoration ideas.

cut carefully and serve! pastilla is often eaten with harissa, a North African hot sauce made with red peppers.

[franbeanveganeats]

SCRAMBLED TOFU

When I discovered this method of cooking tofu, I was so happy because its super easy and the best substitute for scrambled eggs. I usually have it on toast with cashew cheese or avocado, or even just with baked beans and some spinach. This recipe is great because you just have to use the tofu and seasonings as the staple, then you can add in whatever veggies you have on hand. In this recipe I just used tomato and spinach, but its great with mushrooms, capsicum, zucchini ect.

RECIPE

Half a block of tofu (I prefer silkin for this recipe, but hard also works, you just have to crumble it with your hands first)

Diced tomato

2 handfuls spinach

2 sprigs of chopped spring onion

salt and pepper

sprinkle of tumeric

1 tbs nutritional yeast

sprinkle garlic powder 

splash of soy sauce

1/2 tsp oil for frying

Start off by frying up the spring onion in the oil, then add in the tofu (if your’e using silkin tofu, just put the block into the pan and gently break it up with your spoon. If using firm tofu, prep it by gently breaking it up with your hands then transfer into the pan). Add in the seasonings then fry for 3-4 minutes, then add in the tomato and spinach for the last minute. Serves for two pieces of toast. Enjoy!!

[veganeastereats-blog]

Vegan Deviled Eggs

You heard that right, vegan deviled eggs is what’s on the menu today. Which might seem completely crazy to most people since eggs are not vegan at all.

However, there is a way to get around this so making you wait any longer, I present to you how to make vegan deviled eggs.

With some potatoes and toppings you can make vegan deviled eggs that are sure to impress your guest.

I haven’t personally ever made vegan deviled eggs, primarily because I never liked hard-boiled eggs, but I think these would come out pretty good. Regular hard-boiled eggs usually don’t taste like much so this probably came out pretty close to the real thing since potatoes and hard-boiled eggs have similar consistencies.

If you’re like me and prefer your potatoes baked, just put some potatoes in the oven and then use the topping that this deviled eggs recipe calls for and eat it like that.

Whether you like deviled eggs or not, this recipe is sure to impress some of your family member, who I’m sure love deviled eggs, on Easter. 

[noochveganmarket]

Restocked @thevegg Vegan Egg Yolk and added their Not Your Parents' Tofu-Scramble which scrambles up like eggs and has 22 grams of protein per serving! They also launched a rebranding campaign recently, if you're a fan and interested in contributing, check out their page for more info! 🌱🍳🌱 #vegan #veganeggs (at Nooch | Vegan Market)

[veganeastereats-blog]

Vegan Easter Eggs

Most people laugh at the idea of being against buying chicken eggs and painting them as an Easter tradition, but vegans, see it in a different light.

When someone says they’re vegan it means they’re against using animal products completely, not just against eating animal products, which is why a lot of vegans with young children have a hard time with Easter Egg hunts as well as activities that include painting Easter eggs. 

Although I’m focusing more on vegan Easter food with this blog, I thought it was important to talk about alternative Easter eggs since it’s not Easter without a good old fashioned Easter egg hunt!

In this post I’m going to be talking about five nontraditional and vegan ways you can paint or go Easter egg hunting, without eggs from animals.

1. Ceramic Eggs

While these tend to be on the more expensive side, the good thing about them is that they’re made out of durable material so you can keep them for a long time, which is really nice. 

I would think that you might want to use these ceramic eggs if you had older children who were good artists, because if they made something really beautiful, you could keep it for years, which is what I like the best about these.

I would not get these for young children mostly because there are definitely cheaper alternatives than ceramic eggs and young children might break them if they dropped them or threw them. 

2. Wooden Eggs

Wooden Easter eggs are pretty much half of the price of the ceramic eggs and they seem to be just as durable, so that’s definitely a plus.

My only concern with wooden eggs is that they might be a bit more difficult to paint, especially with cheaper paint, since they are originally a golden brown color instead of an egg shell white to begin with like the ceramic eggs.

Economically speaking though, you get the same amount of eggs for half the price, so wooden eggs would be good for vegans on tight budgets. 

3. Paper Mache Eggs

This is probably my favorite vegan Easter egg creation because you actually get to make the egg yourself, which is pretty neat. 

Another really great perk about paper mache eggs are that you can design them much more intricately, they’re not hard to make and they’re also really inexpensive. 

Infants and toddlers probably wouldn’t be able to make this, but young children would probably love making something like this and the best part for them is they can tear it to shreds if they want and it’s not a big deal at all.

4. Plastic Easter Eggs

This is for the busy mom who’s not in the market to spend a huge amount of money. In fact, this is what my mom got for me every year when I was growing up and I loved them! You can get plastic Easter eggs at the Dollar Store and they are reusable, which is another great perk.

Until researching this, I didn’t even know you could could paint these eggs, but in actuality, they come out pretty well with paint and they also can be reused for Easter egg hunts, which makes them overall my favorite, only slightly because this is what I grew up with.

They also already come in a huge array of colors, which is really nice too.

5. Avocados

You probably read that and thought I was crazy, but I’m completely serious. If you have any avocados that are pretty much rotten or too mushy, you can just paint over them and use them as eggs.

While this is kind of a silly example, the avocado is a pretty easy surface to paint on and it’s not too expensive.

Unfortunately I couldn’t find a video or pictures of this because the idea is pretty new, but it’s not too difficult to figure out.

You just have to paint over the avocados and then hide them for an Easter egg hunt. 

Hopefully you learned some interesting things about vegan Easter eggs and you have found the method that’s perfect for your family. 

[coherentmi14]

Global Vegan Eggs Market Growth and Strategic Insights (2026–2033)

The Global Vegan Eggs market is experiencing rapid transformation driven by increased consumer demand for sustainable and animal-free alternatives. Innovations in food technology combined with rising health consciousness have positioned the industry for robust expansion through 2032. These evolving dynamics are shaping the market’s size, scope, and competitive landscape. Market Size and Overview

The Global Vegan Eggs Market size is expected to reach US$ 3.54 Bn by 2033, from US$ 1.97 Bn in 2026, at a CAGR of 8.7% during the forecast period.

This significant Global Vegan Eggs Market Growth underscores expanding consumer interest in plant-based protein substitutes and reflects ongoing market investments and product innovations. The market report highlights considerable opportunities emerging globally, spurred by evolving market dynamics and consumer preferences. Market Drivers

One key market driver is the surge in consumer health consciousness combined with sustainability regulations. In 2024, several countries introduced sustainability-focused food guidelines encouraging plant-based diets, which propelled vegan egg consumption. For instance, in Q2 2025, surveys indicated a 22% increase in consumer preference for protein alternatives perceived as environmentally friendly. Product development advancements, such as allergen-free and fortified vegan eggs launched in 2024, further stimulate the market growth trajectory. Key Players

Prominent market players leading the Global Vegan Eggs market include EVO Foods, Mantiqueira (N.Ovo), JUST Inc., Orgran Foods, Terra Vegane, Free and Easy, and Follow Your Heart, among others.

In 2024 and 2025, these companies accelerated growth via new product launches—JUST Inc. introduced enhanced liquid vegan eggs with improved texture in mid-2025; EVO Foods expanded manufacturing capacities in Europe in late 2024, enabling increased market penetration. Follow Your Heart invested in regional entry strategies in Asia-Pacific, prompting notable revenue increments. Get more insights on: Global Vegan Eggs Market

Get this Report in Japanese Language:  世界のビーガンエッグ市場

Get this Report in Korean Language:  글로벌비건달걀시장Read More Related Articles: Organic Baby Foods Offer Higher Levels of Nutrients Such As Vitamins, Minerals, and Antioxidants

[amatteroftiming]

Indulge in these homemade vegan chocolate peanut butter eggs that are perfect for Easter or any time you're craving a sweet treat. They're made with wholesome ingredients and are completely dairy-free and egg-free.

Ingredients: 1 cup creamy peanut butter. 1/4 cup maple syrup. 1/4 cup coconut flour. 1/2 teaspoon vanilla extract. 2 cups dairy-free chocolate chips. 1 tablespoon coconut oil.

Instructions: Peanut butter, maple syrup, coconut flour, and vanilla extract should all be mixed together well in a bowl. Cut the dough into egg shapes and place them on a baking sheet lined with parchment paper. Put the peanut butter eggs in the freezer for 30 minutes. As you go, melt the chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Each frozen peanut butter egg should be dipped all the way through in the melted chocolate mix. Place the eggs back on the baking sheet and freeze them for another 15 to 20 minutes, or until the chocolate sets. Have fun with your free chocolate peanut butter eggs!

Prep Time: 20 minutes

Cook Time: 10 minutes

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