Egg-free Vegetable Tempura with the neat egg

Zucchini, onion, sweet potatoes, and eggplant are just the start of endless possibilities with this vegetable tempura recipe!  This egg-free batter is vegan and crafted for use with an air fryer.  


SERVINGS: Makes 8 servings.



3 cups of a variety of vegetables (onions, zucchini, potatoes)



½ cup flour (gluten-free or all-purpose)

1 tablespoon neat egg powder

⅔ cup plant-based milk

1 teaspoon paprika

¼ teaspoon turmeric

½ teaspoon garlic powder

Pinch of salt



3 cups panko bread crumbs

2 teaspoons paprika

½ teaspoon turmeric

½ teaspoon garlic powder

Pinch of salt and pepper



Preheat the airfryer to 400 degrees.  Cut the vegetables crosswise into ¼”-½” slices.  In a mixing bowl, whisk together the wet ingredients.  In a separate shallow bowl, stir together the dry ingredients.  Coat the vegetables, one piece at a time, first in the wet mixture and then dip into the dry mixture until each piece is thoroughly coated in flakes.  Add one single layer batch at a time to the air …


neat Mexican Taco Crunch Wrap

In just a few more minutes than waiting in the drive-thru line, you’ll have this healthier version of a late-night favorite that can be enjoyed with all your favorite taco toppings!


SERVINGS: Makes 4 servings.


1 pouch neat Mexican 

8 large flour tortillas

2 cup shredded plant-based cheese

4 tostada shells

1 cup plant-based sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 tablespoon, cooking oil of choice



Prepare neat Mexican crumbles according to package instructions.  Stack 4 tortillas.  Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds.  Add ¼ of the crumbles to the center of the remaining 4 tortillas, leaving a border for folding.  Sprinkle with ¼ cup cheese then place tostada on top.  Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese.  Place the smaller flour tortillas on top and fold the edges of the large tortilla toward …


The Ultimate TUNO Melt

Any flavor of Tuno can be used to create this ultimate ocean-safe, flavor-packed, plant-based sandwich!  


SERVINGS: Makes 4 sandwiches


2 cans TUNO, any flavor (we used springwater)

½ cup plant-based mayo

Juice of ½ lemon

½ tsp crushed red pepper flakes

1 tomato, sliced

8 slices plant-based cheese

2 gherkin pickles, finely chopped

½ medium red onion, diced

½ red bell pepper, sliced

Salt & pepper to taste

8 slices of multigrain or sourdough bread 

2 tablespoons butter



Preheat the oven to 400°F. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes.  Drain Tuno, then add to mayonnaise mixture. Use a fork to separate TUNO.  Add pickles and red onion and toss to combine. Season with salt and pepper. 

Butter one side of each bread slice. Top an unbuttered side with some of the Tuno salad, 2 to 3 slices tomato, bell pepper slices, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients …

TUNO veggie roll US

TUNO Veggie Rolls with Hoisin Dipping Sauce

Finally, a spring roll that is seafood-inspired, but totally plant-based!  It’s all made possible with Tuno, the perfect alternative to seafood.



Veggie Rolls

12 leaves of lettuce

2 Cans of TUNO (drained), any flavor, we used Sriracha

2 medium carrots, julienned

1 avocado, diced

1 cucumber, julienned

1 bell pepper, julienned

½ cup purple cabbage, sliced

8 Thai basil leaves

¼ cup cilantro, chopped

Hoisin Dipping Sauce

½ cup hoisin

2 teaspoons agave

1 tablespoon water

Juice of 1 lime

2 tablespoons chopped peanuts


Assemble the veggie rolls.  Layer the veggies and a small spoonful of TUNO in a strip on the corner of the lettuce.  Roll tightly, tucking in the ends.

Make the hoisin sauce by whisking together all the ingredients, except the peanuts.  When thoroughly mixed, and just before serving, top the sauce with the chopped peanuts.

Serve the rolls on a platter alongside the dipping sauce.  Enjoy!

Vegan Doughnuts

These vegan cake doughnuts come together in about 5 minutes and are baked, not fried – so no fuss/no muss. They are tender, lightly sweet, and I’ve served ’em up with not one – not two – but THREE yummy toppings.

1/2 cup non-dairy spread (such as Earth Balance)
egg replacer to equal 2 eggs (I love The Neat Egg)
2/3 cup maple syrup
1 cup dairy-free milk
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Pre-heat the oven to 350 degrees; grease and flour three doughnut pans (I love these).

Melt the non-dairy spread in a medium microwave-safe bowl. Add the egg replacer, maple syrup, milk and vanilla and whisk till smooth. Add the flour, baking powder and salt and whisk again.

Spoon batter into your prepared pans, filling each cavity no more than halfway (you’ll get between 16 and 18 doughnuts). Bake for 12 minutes or till firm to the touch. Let cool in pans …


Strawberry Jam Tarts with the neat egg

Strawberry Jam Tarts with the neat egg

These easy-to-make strawberry jam tarts are the perfect summer-time dessert for your next backyard plant-based party! 


SERVINGS: Makes 12 tarts.


2 tablespoons plant-based butter, for greasing pan

1 ¾ cup flour

1 tablespoon neat egg powder

Pinch salt

½ cup plant-based butter, cold and cubed

2-3 tablespoons cold water

1 cup strawberry jam

Fresh berries for serving



Preheat the oven to 350 degrees. Grease a 12 count tart pan or 12 mini ramekins with plant-based butter.  Mix together the flour, neat egg powder, and salt in a bowl.  Add the cubed butter.  Use a pastry blender to chop the butter into the flour, forming crumbles the size of peas. Add water, a little at a time, and continue blending with the pastry blender or your hands until a smooth dough is formed. Wrap the dough in parchment paper and chill for at least 15 minutes.  On a lightly floured work surface, roll the …

Vegan Taco Stuffed Bell Peppers

Submitted by AfroVegan Society
Prep Time: 35 minutes
Makes: 4 Stuffed Peppers

2 large bell peppers, cut in half vertically, stemmed, and seeded

1 package Loma Linda Taco Filling

1 cup cooked quinoa or grain of choice

1 cup chopped kale or spinach

2 tomatoes, diced

1 medium onion diced

1 tsp garlic powder

1 tsp chili powder

1 tsp dried parsley

1/2 tsp dried oregano

1/2 cup shredded vegan cheese of choice

sea salt to taste

1 Tbsp vegetable oil of choice, optional *can be substituted with water or vegetable broth*

Chopped herbs and diced avocado, optional garnish


Preheat oven to 400 degrees F.

Heat a large pan over medium high heat. Add oil (or water or broth) and onions and sauté for 2-3 minutes until onions start to become tender.

Add Loma Linda Taco filling and all seasonings, and continue to sauté for another 2-3 minutes until sizzling.

Add …

Pita Bread with the neat egg

The perfect companion to your favorite hummus, these puffy and pillowy homemade pitas are easy to make and so much better than the store-bought options.

Purchase the neategg on our website!

SERVINGS: Makes 8 pita breads.


1  0.25 ounce package active dry yeast

1 cup warm water

1 cup flour

1 ½ tablespoons olive oil

1 neategg. prepared according to package instructions

1 ¾ teaspoons salt

1 ¾ to 2 cups flour

1 teaspoon olive oil



Place yeast into the bowl of a stand mixer and add 1 cup water and 1 cup flour.  Whisk together and let stand for 15 minutes.  Pour 1 ½ tablespoons olive oil, the neat egg, and the salt into the yeast mixture.  Add 1 ¾ cup flour.  Using the kneading attachment, mix at a low speed for 5-6 minutes until the dough forms a slightly sticky ball.  If the dough sticks to the sides of the bowl and a little more flour, up to …

Loma Linda Tikka Masala Balti Pie

There’s no easier way to celebrate National Pie Week than this Tikka Masala Balti Pie.  Pie lovers rejoice!  These are ready in under 30 minutes, totally plant-based, and sure to impress your guests!

SERVINGS: Makes 4 pies.


6 sheets plant-based puff pastry

1 cup frozen veggies of choice (peas, carrots, etc). 

2 pouches Loma Linda Tikka Masala

2 tablespoons plant-based butter



Preheat the oven to 375°C.  Oil four 3.5” pie tins or ramekins to prevent the puff pastry from sticking.  Cut out four 5” rounds from the puff pastry and place in each tin/ramekin.  Fill each with half a pouch of tikka masala.  Use the remaining pastry to cut four 4” rounds.  Cover the pies with the pastry and press the edges to seal.  Brush the tops with plant-based butter.  Bake for 20 minutes or until golden brown.  Happy Pie Week!

Egg-free crepes with the neat egg

Voilà! Egg-free crepes…made possible by the neat egg! Brunch is Served!


SERVINGS: Makes 4 servings



½ cup plant-based milk

1 tablespoon neat egg powder

½ cup water

¼ cup plant-based butter, melted

1 tablespoon organic sugar

2 tablespoons high-quality maple syrup

1 cup flour

Pinch of salt

Nonstick spray



Heat a griddle, crepe maker, or a large non-stick skillet over medium heat.  Whisk together all ingredients until thoroughly combined.  Cover and chill for 1-2 hours.  Spray the cooking surface with non-stick spray.  Pour about ¼ cup of the batter onto the surface.  Using a crepe spreader, form a thin, even circle.  Cook until golden and then flip to cook the other side.  Continue with the remaining batter.  Enjoy!


Written by Laura Lapp

My journey started as a quest to find an answer to my family’s dinner-time problem of pleasing all the tastes and special diets around the table. The recipes I crafted are made with ingredients we all know and trust, so …