World Egg Day is a thing… and now, you can transform it with plant-based recipes that are healthier and kinder to animals—perfect for a compassionate, egg-free celebration.

Every year, the egg industry promotes World Egg Day with cheerful ads and feel-good messages. But have you ever wondered what’s really going on behind the scenes?

The truth is far from the sunny commercials we see. Male chicks–who can’t lay eggs–are often killed shortly after hatching, and hens spend their entire lives in cramped cages. When their egg production slows, they’re sent to slaughter.

And the health risks? Studies cited by Nutrition Facts link eggs to Salmonella, high cholesterol, heart disease, and diabetes. For those with diabetes, eggs can even double the risk of death.

But here’s the good news: You can still enjoy World Egg Day in a way that’s kind to animals and better for your health! Plant-based alternatives offer all the flavor without the cruelty or health risks. And they’re easier to make than you might think.

To help you celebrate compassionately, we’ve rounded up three delicious, egg-free recipes you can try right now.

Eggless tofu quiche

Ingredients: 

  • 1 block firm, silken tofu (about 14 oz)
  • Salt and pepper, to taste
  • 2 tablespoons nutritional yeast
  • A few sprigs fresh thyme (leaves only)
  • 1 sheet of shortcrust pastry (for a 12-inch pie dish)
  • Flour (for dusting)
  • 2 cloves garlic, chopped
  • 1 medium onion, diced
  • ½ cup mushrooms, chopped
  • 1 cup broccoli, chopped
  • Olive oil (for sautéing)
  • Fresh chives (for decorating)

Directions

  1. Blend the tofu: Toss the tofu, salt, pepper, nutritional yeast, and thyme into a food processor. Blend until smooth and creamy.
  2. Prep the pastry: Lightly dust a board with flour, roll out the pastry, and fit it into a 12-inch pie dish. Trim the excess.
  3. Cook the veggies: Heat olive oil in a pan. Sauté garlic and onion for a couple of minutes, then add mushrooms and broccoli. Season with salt, pepper, and thyme, and cook until softened.
  4. Combine: Stir the cooked veggies into the tofu mixture.
  5. Fill and bake: Spread the mixture into the pastry base, top with chives, and bake at 390°F for 30 minutes.

Want more delicious, plant-based recipes? Download your copy of the Love Veg cookbook and discover a whole new world of vibrant, egg-free dishes!

Scrambled Ackee

Ingredients: 

  • 1 can ackee, drained
  • Vegan butter
  • 1 tsp. Kala Namak (Indian black salt)
  • Salt and pepper
  • Fresh chives

Directions

  1. Heat vegan butter in a pan and fry the ackee for 5 minutes.
  2. Add black salt to give an eggy flavor and stir to break up the ackee.
  3. Season with salt, pepper, and fresh chives. Serve on buttered toast.

Instant no-egg mix

Ingredients: 

  • 2 cups of chickpea flour
  • 2 cups of quinoa flour
  • 2 tbsp. turmeric
  • 1 tbsp. salt
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder

Directions

  1. Prepare the mix: In a large bowl, whisk together the chickpea flour, quinoa flour, turmeric, salt, onion powder, and garlic powder until fully combined. Store the mixture in an airtight container for future use.
  2. Make a serving: For each serving, mix ¼ cup of the dry mix with ¼ cup of water. Whisk until smooth, just like preparing scrambled eggs. Feel free to add chopped tomato, onion, mushrooms, or spinach to the mixture if you like.
  3. Cook the scramble: Heat 1 tablespoon of oil in a non-stick pan over medium heat. Pour the prepared mixture into the pan and let it spread evenly. After about 2 minutes, flip the mixture and gently break it up into smaller pieces. Continue cooking and stirring until it forms scrambled egg-like pieces and no moisture remains.

Optional: Stir in a tablespoon of chopped tomato and onion before serving.