neat

egg_Free_vegetable_tempura_with_the_neat_egg

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.

 

INGREDIENTS:

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

 

Wet:

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

 

Dry:

3 cups panko bread crumbs

2 teaspoons paprika

½ teaspoon turmeric

½ teaspoon garlic powder

Pinch of salt and pepper

 

DIRECTIONS:

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

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.

INGREDIENTS:

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

 

DIRECTIONS:

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 …

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 …

neat_Strawberry_Jam_Tart

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.

INGREDIENTS:

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

 

DIRECTIONS:

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 …

Egg-free crepes with the neat egg

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

 

SERVINGS: Makes 4 servings

 

INGREDIENTS:

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

 

DIRECTIONS:

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 …

White Pizza with Cauliflower Crust and neat Italian

neat Italian is available for order on Amazon

Grab a slice of cheesy and veggie goodness on a healthy cauliflower crust.  Flavors of lemon, artichoke and arugula come together for a quick and easy pizza night at home.

SERVINGS: Makes 4 servings.

INGREDIENTS:

1 package neat meat-replacement mix (Original or Italian), cooked into crumbles

1 store bought frozen cauliflower pizza crust

2 tablespoons olive oil

2 garlic cloves, finely minced

1 cup shredded plant-based mozzarella

½  cup shredded plant-based parmesan

3/4 cup canned or jarred artichoke, chopped

1 cup arugula leaves

2 plum tomatoes, sliced

½ teaspoon crushed red pepper flake

Zest of 1 lemon

DIRECTIONS:

Preheat the oven to 425 degrees.  Place the crust on a greased pizza pan.  Brush on the olive oil and evenly disperse the garlic.  Layer on the toppings and the cooked neat crumbles..  Sprinkle the red pepper on top. Bake for 10-12 minutes or until the cheese is melted and the crust is slightly golden brown.  Remove from the …

Fruit and Nut Energy Bars with the neategg

Power up with these bars chock-full of dried cherries, pistachios, almonds, and more!  All held together by the incredible neategg!

Don’t have neategg? Find it on Amazon. 

 

SERVINGS: Makes 10 bars.

 

INGREDIENTS:

1 ½ cups puffed rice cereal

¾ cup salted almonds

¾ cup salted pistachios

1 cup dried cherries

½ cup unsweetened shredded coconut

½ cup brown rice syrup

¼ cup almond butter

2 tablespoons neategg powder

 

DIRECTIONS:

Line an 8 X 8 baking pan with parchment paper.

Mix together the first five dry ingredients and set aside.

In a small saucepan over medium-low heat, heat the rice syrup, almond butter, and neategg and stir until thoroughly combined and heated through, about 3 minutes.

Pour the liquid over the dry ingredients and stir with a nonstick silicone spatula until the dry mixture is evenly coated.

Add the bar mixture into the prepared pan and press with the spatula, forming one level layer.  Use the flat bottom of a measuring cup or drinking glass to …

Kaffree Roma Chocolate Chip Cookie Brownies with the neat egg

Gooey, fudgy, and delicious!  This cookie and brownie combo will quickly become a family favorite dessert!

 

SERVINGS: Makes 9 servings.

 

INGREDIENTS:

Chocolate Chip Dough:

½ cup plant-based butter, softened

¾ cup sugar

2 tablespoons brown sugar

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

1 cup flour

Pinch of salt

½ teaspoon baking soda

1 cup chocolate chips

 

Brownie Batter:

4 neat eggs, prepared according to package instructions

½ cup plant-based butter, melted

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

1 cup cocoa powder

2 Tablespoons Kaffree Roma

Pinch of salt

1 cup chocolate chips

 

DIRECTIONS:

Prepare the Chocolate Chip Dough:  In a large bowl of a stand mixer, beat together the butter and sugars until creamy.  Add the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, salt, and baking soda.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Stir in …

Kaffree Roma Chocolate Crinkle Cookies with the neat egg

Be extra nice this year…Leave these Kaffree Roma Chocolate Crinkle Cookies and a cup of Kaffree for Santa!

 

SERVINGS: Makes 2 dozen cookies.

 

INGREDIENTS:

½ cup plant-based butter, softened

½ cup sugar

½ cup brown sugar

2 Tablespoons Kaffree Roma granules

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

1 cup flour

Pinch of salt

½ cup cocoa powder

1 teaspoon baking soda

1 cup chocolate chips

 

1 cup powdered sugar for coating

 

DIRECTIONS:

In a large bowl of a stand mixer, beat together the butter and sugar until creamy.  Add the Kaffree, neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, salt, cocoa, and baking soda.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Stir in the chocolate chips.  Refrigerate the dough for 2 or more hours.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

Roll into balls about …

Perfect Cut-Out Sugar Cookies with the neat egg

This dough rolls out perfectly to create the most festive cut-out sugar cookies.  Unleash your creativity and decorate with icing and all the sprinkles!

 

SERVINGS: Makes approximately 2 dozen cookies.

 

INGREDIENTS:

¾ cup butter

¾ cup sugar

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

1 teaspoon almond extract

2 ¼ cups flour

½ teaspoon baking powder

¼ teaspoon salt

Extra flour for rolling

Cookie icing and sprinkles for decorating

 

DIRECTIONS:

In a large bowl of a stand mixer, beat together the butter and sugar until creamy.  Add the neat egg, and extracts and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking powder, salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Refrigerate the dough for at least 2 hours or overnight.

Preheat the oven to 350 degrees.  Line cookie sheets with parchment paper.

Once chilled, roll the dough out on a floured surface to ¼” …