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Egg Alternatives

Vegan Meatloaf Tofu Scramble Matcha Amaretti Cookies

Vegan Meatloaf

Serving size 1 Cup 242 cal Protein: 14 g Carbs: 39 g Fat: 5 g

Ingredients

  • 2 C Lentils (or purchase 5 C cooked lentils)
  • 5 C Broth
  • 6 Tbsp Flax Seed
  • ⅔ C Water
  • 2 Tb\sp Olive Oil
  • Garlic , minced
  • 4ish C Veggies s, diced (I used carrots, celery, and onion)
  • 4 Tbsp Spices (I used Smk Paprika, Smk Turmeric, Cumin, and Ancho Chili)
  • Sea Salt & Pepper
  • 3/4 C Oats
  • ½ C Almond Flour
  • 3 Tbsp Ketchup
  • 1 Tbsp Apple Cider Vinegar or Balsamic
  • 1 Tbsp Maple Syrup

Directions

  1. Preheat oven to 350F. Cook lentils as directed.
  2. In a bowl, combine flax and water. Set aside for at least 10 minutes, preferably in fridge. In a separate bowl, mix ketchup, vinegar, and syrup. Set aside.
  3. In Saute pan, Heat EVOO over medium heat. Add veggies and cook until softened. Add spices and cook until fragrant.
  4. Mash Lentils in food processor. Add veggies, oats, flour and flax-egg. Adjust seasoning, as needed. Place mixture in parchment lined baking pan. Top with ketchup mixture. Bake 45-50 minutes. Allow loaf to rest for 10-15 minutes before serving.

Tofu Scramble

Serving size 1/6 139 cal Protein: 1 g Carbs: 7 g Fat: 3 g

Ingredients

  • Olive Oil
  • Block1 Tofu
  • 2 Tbsp Nutritional Yeast
  • Turmeric, Garlic Powder - To Taste
  • Sea Salt & Pepper

Directions

  1. In Saute pan, Heat EVOO over medium heat. Add tofu and lightly mash with fork. Cook until liquid is evaporated (3-4 minutes). Add nutritional yeast and spices -cook until fragrant.
  2. Serve with SlicedAvocado andTomatoplus your favorite Hot Sauce.

Matcha Amaretti Cookies

Serving size 1 Cookie 133 cal Protein: 1 g Carbs: 28 g Fat: 2 g

Ingredients

  • 2 ½ C Almond Flour
  • ½ C Raw Sugar
  • 1 Tsp Matcha Powder (optional)
  • ¼ C Aquafaba (liquid from a can of Chickpeas)
  • 1 Squeeze Fresh Lemon Juice
  • 1 Tsp Almond Extract
  • Almond Extract Confectioner’s Sugar

Directions

  1. PreHeat Oven to 300F.
  2. In a large bowl, mix together flour, sugar, and matcha powder.
  3. In a separate bowl, whip aquafaba and lemon juice until peaks form.
  4. Add Aquafaba and extract to dry mixture. Do not over mix.
  5. Use a scoop, make 1” balls and roll them in powdered sugar. Arrange on parchment lined baking sheet, 1” apart. Bake for 30 minutes. Remove from oven and allow to cool.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
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