Recipes for Egg Substitute Liquid Sold Refrigerated Unopened Package

Ingredients

• 2 tablespoons vegetable oil
• 1 cup expired egg substitute liquid
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 cups assorted vegetables (carrots, broccoli, snap peas, etc.), sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1/4 teaspoon black pepper
• Cooked rice or noodles for serving

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the expired egg substitute liquid and cook, stirring constantly, until it starts to set.
3. Push the egg substitute to one side of the skillet and add garlic and onion. Cook for 1-2 minutes until fragrant.
4. Add bell pepper and assorted vegetables. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. In a small bowl, mix together soy sauce, oyster sauce (if using), and black pepper.
6. Pour the sauce over the vegetables and stir-fry for an additional 2 minutes until everything is coated and heated through.
7. Serve the stir-fry over cooked rice or noodles.
8. Note: Ensure that the expired egg substitute liquid is thoroughly cooked to prevent any risk of foodborne illness.

Ingredients

• 1 package of slightly expired egg substitute liquid
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup diced mushrooms
• 1 cup shredded cheese
• 6 slices of bread
• 1/2 cup milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, sauté the diced bell peppers, onions, and mushrooms until they are tender.
3. Cut the bread slices into cubes and set them aside.
4. In a large mixing bowl, whisk together the slightly expired egg substitute liquid, milk, salt, and pepper.
5. Add the sautéed vegetables and shredded cheese to the mixing bowl and stir well to combine.
6. Grease a baking dish and spread the bread cubes evenly on the bottom.
7. Pour the egg mixture over the bread cubes, making sure they are fully coated.
8. Bake in the preheated oven for 45 minutes, or until the casserole is set and golden brown on top.
9. Allow the casserole to cool for a few minutes before serving.
10. Serve warm and enjoy!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup expired egg substitute liquid
• 1 cup milk
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the expired egg substitute liquid, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve warm with your favorite toppings.

Ingredients

• 1 cup of slightly expired egg substitute liquid
• 1/4 cup of diced vegetables
• 1/4 cup of shredded cheese
• Salt and pepper to taste

Instructions

1. In a non-stick pan, heat a teaspoon of oil over medium heat.
2. Add the diced vegetables and sauté for 2-3 minutes until they soften.
3. Pour the slightly expired egg substitute liquid into the pan.
4. Season with salt and pepper.
5. Cook for 3-4 minutes until the edges start to set.
6. Sprinkle the shredded cheese over one half of the omelette.
7. Fold the other half of the omelette over the cheese.
8. Cook for an additional 2-3 minutes until the cheese melts and the omelette is cooked through.
9. Slide the omelette onto a plate and serve hot.