Egg-Free on 🍽️ Recipes & ⚗️ Analysis by Diego

Grape Pudding (Sugolo)

Wed, 30 Sep 2026 00:00:00 +0000

Grape Pudding (Sugolo)

1. Ingredients

Ingredient	Quantity
Grapes	500 g
Cornstarch (or flour)	to taste, about 10% of the liquid obtained (e.g. 50 g per 500 ml)
Sugar or dates (optional)	to taste (see notes)

The 500 g of grapes is weighed on the stalk; once cooked and strained you usually get between 350 and 450 ml of liquid, so the starch must be measured against the actual liquid, not the starting weight of the grapes.

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

Thu, 24 Sep 2026 00:00:00 +0000

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded carrot burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Moulded Pumpkin Balls

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Pumpkin Balls

This is a really quick and versatile recipe: it starts from the pumpkin burger mix, and from there you can make balls, as in this recipe, or the pumpkin burgers themselves, or the pumpkin flan. The base mix, quickly prepared with pumpkin, potatoes or legumes and spices, can be put in a fridge container and kept aside for the following days, or it can be frozen and used when needed.

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

What is the difference between these burgers and the hand-formed ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown below, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Pumpkin Burgers

Thu, 24 Sep 2026 00:00:00 +0000

Pumpkin Burgers

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded pumpkin burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger.

Crispy Paprika Pasta Matta

Wed, 23 Sep 2026 00:00:00 +0000

Crispy Paprika Pasta Matta

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Wholegrain durum wheat semolina (re-milled) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Wholegrain durum wheat semolina (re-milled) (min g, max g): g

1. Ingredients

Dough

Ingredient	Quantity
Wholegrain durum wheat semolina (re-milled)	150 g
Type 2 flour (semi-wholegrain, stone-milled)	150 g
Water (room temperature)	150 g
Olive oil	60 g
Smoked paprika	10 g
Fine salt	6 g

The ingredients: wholegrain semolina and type 2 flour, olive oil, water, smoked paprika and salt.

2. Method

Optional: Bloom the paprika.
Warm the 60 g olive oil over low heat until just lukewarm (it must not fry). Remove from heat, stir in the 10 g smoked paprika and stir for 30-60 seconds: the oil takes on colour and becomes fragrant. Let cool slightly. This step extracts the paprika's colour and aroma without burning it.
Make the dough.
In a bowl combine the 150 g wholegrain semolina and the 150 g type 2 flour with the 6 g fine salt (and the 10 g smoked paprika, if you skipped the blooming step). Add the 150 g water at room temperature and the 60 g olive oil (the paprika oil, if you bloomed it), a little at a time while kneading. The water amount is fixed (50% of the flour weight). Stop when the dough comes together into a firm, non-sticky ball. Pasta matta is a dry dough, it should not feel soft or wet. It's normal for it to stay rough, as in the photo; it relaxes after resting in the fridge.
Cover in an airtight container and rest at least 30 minutes at room temperature (the longer the better; you can even refrigerate it for the next day): resting hydrates the semolina fully and makes the dough more elastic and easier to roll thin without tearing. If you really want to do a proper job, cover with cling film in direct contact to limit evaporation and the forming of a surface skin as much as possible. I consider it an optional step, and a waste of plastic too, because we then have to knead it again to make the balls, so any surface skin gets fixed by that re-kneading.
Roll out.
Divide the dough into as many pieces as you like: the smaller the portion, the more small savoury tarts you get, rather than a single tray-sized tart. I'd suggest no less than 80 g per piece (unless you're after ravioli). Roll each piece on a surface lightly dusted with semolina, as thin as possible (1-2 mm for a cracker-like result). Rolling in two stages, a first pass, a short rest, then a second, helps the semolina keep the sheet from tearing.
The pasta matta is ready: you can now use it to make savoury parcels, such as the savoury parmesan and spinach parcels or the savoury sun-dried tomato and paprika parcels, or make crackers/schiacciata by carrying on with the recipe below. It is not an ideal use, though: if you want a schiacciata I recommend the vegetable schiacciata recipe.
Bake.
Preheat the oven to 200 °C static. Transfer the sheets to a lined baking tray, prick them all over with a fork (prevents bubbles and keeps them flat and crisp). A pinch of salt on top is optional.
Bake 15-18 minutes until evenly golden with crisp edges. Thicker sheets need a few minutes more. Watch the last few minutes: being thin and oil-rich, it goes from golden to too dark quickly.
Remove from the oven and let cool completely on a wire rack: pasta matta crisps up as it cools, not straight out of the oven.

3. Storage

Let cool completely on a wire rack before storing: if sealed while warm, steam softens it and it loses its crunch.

100% Plant-Based Lemon Custard

Mon, 14 Sep 2026 00:00:00 +0000

100% Plant-Based Lemon Custard

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Plant milk (soy or oat) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Plant milk (soy or oat) (min g, max g): g

1. Ingredients

Ingredient	Quantity
Plant milk (soy or oat)	500 g
Sugar	100 g
Cornstarch	60 g
Fresh lemon juice	80 g
Ground turmeric (optional)	5 g
Lemon zest (optional)	1 lemon

The ingredients: plant milk, sugar, cornstarch and lemon juice.

2. Method

In a large saucepan, dry-mix the 60 g cornstarch with the 100 g sugar. This coats the starch granules and prevents lumps once the liquid is added.
Slowly pour in the cold 500 g plant milk, whisking by hand until the mixture is perfectly smooth. If using the 5 g turmeric, add it now and whisk until evenly distributed. Optional: if you want to use lemon zest, add it now. I have made this custard with and without zest and notice no particular difference in the final result; personally I skip it, to avoid the nuisance of removing the zest once the custard thickens.

The cream still liquid on the heat. Bubbles are still visible on the surface, a sign that the temperature is still low.

Set the pan over medium heat and whisk constantly, without stopping. For the first few minutes the mixture stays liquid; around 65-75 °C it starts to thicken progressively.
Watch the surface: bubbles and foam form in the early stages. When the bubbles vanish and the custard turns visibly denser and glossy, add the 80 g lemon juice all at once and whisk vigorously to incorporate it.
Keep cooking until the custard is visibly thick and smooth: you can tell because it resists the spatula or spoon you are stirring with. This completes starch gelatinisation and removes the raw-starch taste. Do not cook further, and take the pan off the heat. Keep stirring for 1 minute.
Transfer the custard to a glass or ceramic container. To prevent a skin from forming, you can dust a little sugar over the surface, or cover with a lid suitable for contact with hot food. Cling film, plastic and foil in general are not suitable. If instead you plan to blend the custard before use, you can leave the surface uncovered (cover with a lid not in contact).
Let it cool at room temperature for 15-20 minutes, then refrigerate for at least 2 hours. The custard thickens further as it cools; if it sets too firm, whisk briefly to bring it back to the desired texture. If you are making this custard for a fruit tiramisù, 15-20 minutes is enough, after which you can layer the custard into the tiramisù.

3. Technical Notes

Lemon pastry cream or lemon curd?

These are two preparations with a different thickening mechanism, not simply "more or less starch". Classic lemon curd contains no starch: it thickens with eggs and butter, gently coagulated at around 75-80 °C, and the dominant liquid is lemon juice (with butter and eggs in significant amounts). Lemon pastry cream, by contrast, has milk as the dominant liquid and thickens with starch, typically around 7-8% of the milk's weight, plus yolks that add structure.

Vegetable Purée Flatbread with Rosemary and Garlic

Thu, 27 Aug 2026 00:00:00 +0000

Vegetable Purée Flatbread with Rosemary and Garlic

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Type 2 flour (semi-wholegrain, stone-milled) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Type 2 flour (semi-wholegrain, stone-milled) (min g, max g): g

1. Ingredients

Vegetable purée (raw weight, before cooking)

Ingredient	Quantity
Golden onion (about 2 medium)	400 g
Red bell pepper (about 2 medium)	350 g
Peeled garlic cloves (~12-15 cloves)	30 g
Tomato passata (added raw at blending)	100 g
Olive oil (for the pan)	15 g
Fresh rosemary (roughly chopped needles)	5 g
Dried oregano	3 g
Freshly ground black pepper	1 g
(Optional) Paprika (smoked or not)	5 g

Dough

Ingredient	Quantity
Type 2 flour (semi-wholegrain, stone-milled)	750 g
Wholegrain durum wheat semolina (re-milled)	250 g
Water	340 g
Olive oil	60 g
Fresh yeast (or 3 g instant dry yeast)	8 g
Fine salt	13 g

2. Method

Prepare the purée.
Dice 400 g onion, 350 g red bell pepper (remove seeds and membranes) and 30 g garlic cloves, finely chopped.
Grease a pan with 15 g olive oil (indicative, adjust by eye) and heat the oil. Add the vegetables and sauté for about 10 minutes.

One of the first pans I made. I didn't have enough red pepper so I used a yellow one. In any case, I now cut the vegetables finer than this; as soon as I can I'll add a photo of the latest batches.

Put the cooked vegetables in a container (they are hot, I'd avoid plastic). Add 100 g tomato passata (raw), 5 g fresh rosemary, 3 g dried oregano, 1 g black pepper and, if desired, 5 g paprika. Blend until you have a purée. Let cool to room temperature.

Cooked vegetables, transferred to a glass container.

Adding tomato, spices and herbs.

Vegetable purée, blended with an immersion blender.

Make the dough.
Dissolve 8 g fresh yeast in 50 g water, lukewarm, and add it to the flours (750 g type 2 flour and 250 g wholegrain semolina), then add the vegetable purée. Start kneading, then add the remaining 290 g water in a stream as needed: you may need less, depending on how dry or watery the vegetables are.
As soon as there is no free water, add 13 g fine salt and 60 g olive oil. Knead a few minutes until you have a cohesive mass with no unabsorbed flour remaining. No need for a smooth ball; you will get that after the first round of folds. Then cover the bowl with a lid or plate.

This is what the dough looks like after briefly kneading flours, yeast, vegetable purée, oil and salt. In this case I added 200 ml total water per 1 kg total flour. The water is added afterwards, a little at a time, adjusted to how much the purée absorbs.

Folds.
After 30 minutes of covered rest, proceed with the first round of stretch and folds.
Perform two more rounds of stretch and folds at 30-minute intervals.
Bulk fermentation.
Cover again and let rise 3-4 hours at room temperature. The dough should increase by 70-80% (do not wait for a full doubling).

After fermentation is complete, now it goes into the pan. In this case, however, I divided the dough into different pieces so I could experiment with different thicknesses.

Shape.
Generously oil a baking tray (~30×40 cm). Transfer the dough to the tray and stretch it gently with wet hands to fill the edges.
Cover the tray with a clean kitchen towel, or place in a turned-off oven with a cup of hot water, and let rise 50-60 minutes until the dough is puffy and springs back slowly when pressed with a finger.
Bake.
Preheat the oven to 220 °C static. Dimple the surface with oiled fingers. Drizzle with olive oil. For a thinner, crispier result, in addition to dimpling you can prick the dough with a fork or skewer.
Bake for 25-30 minutes until evenly golden and crisp.
Remove from oven and let cool on a wire rack before cutting.

The holes made with the fork are mainly for aesthetic effect, but they help make the flatbread crunchier while still maintaining a bit of softness inside.

From here you can see the different versions better. The central one is the flatbread rolled out like a sheet (about 2 millimeters), it comes out like a cracker. The flavor, however, is identical in all versions.

This is another version I made with a different batch.

Closer view.

3. Storage

Let cool completely on a wire rack before storing (prevents condensation and mould).

Egg-Free Chocolate Hazelnut Dunking Biscuits

Fri, 21 Aug 2026 00:00:00 +0000

Egg-Free Chocolate Hazelnut Dunking Biscuits

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Semi-wholemeal flour (type 2) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Semi-wholemeal flour (type 2) (min g, max g): g

1. Ingredients

Egg-free version, specifically calibrated to compensate for the missing protein binder. For all detailed technical considerations, see the version with eggs. The resulting biscuit is more crumbly and sandy: it breaks apart when dunking after 3–4 seconds (vs. 5–6 with eggs).

Egg-Free Spiced Dunking Biscuits with Toasted Hazelnuts

Fri, 21 Aug 2026 00:00:00 +0000

Egg-Free Spiced Dunking Biscuits with Toasted Hazelnuts

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Semi-wholemeal flour (type 2) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Semi-wholemeal flour (type 2) (min g, max g): g

1. Ingredients

Egg-free version, specifically calibrated to compensate for the missing protein binder. For all detailed technical considerations (ingredient choices, sugar reduction, milk comparison, muscovado vs white sugar+molasses), see the version with eggs. The resulting biscuit is more crumbly and sandy: it breaks apart when dunking after 3–4 seconds (vs. 5–6 with eggs), less golden, more neutral flavour.

Flavoured Bases for Couscous

Fri, 14 Aug 2026 00:00:00 +0000

🌾 Flavoured Bases for Couscous

A complete guide to preparing flavoured bases that turn couscous from a neutral side dish into the star of the plate.

1. The Base Liquid

The liquid chosen to hydrate the couscous plays a major role in the final flavour. Here are the main options.