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  • Rebecca Stonor

Vegan eggs... surprisingly delicious!

My second egg post in the last few days and I have to say that I like these much better than the real thing. Eggs are super high in saturated fat and cholesterol which we know leads to heart disease. The protein in eggs is highly inflammatory (yes, even the whites) and they have been linked to various cancers. Eggs are perfect... for a baby chick. Not for human health.


This plant-based egg is low in fat, nutritious and yummy! You could serve them on sourdough with avocado. These we had on top of Ramen and they were egg-cellent. My daughter loved them and said I'd egg-celled myself. :P

INGREDIENTS

Yolk

150g pumpkin, steamed and cooled

2 tablespoons cornflour

2 tablespoons water

1 tablespoon nutritional yeast

1/4 teaspoon black pepper

1/4 teaspoon black salt*


White

2 tablespoon cashew butter

8 tablespoons glutinous rice flour

200ml water

Pinch of salt


METHOD

Blend pumpkin, cornflour, water, black pepper, salt and nutritional yeast in a blender until smooth. to make the yolk. Blend cashew butter, rice flour, water and salt until smooth to make the white.


In a non-stick frying pan on medium to high heat, spoon 2 tablespoons of white mixture onto surface of the pan. Allow to spread and cook for about 20 seconds. Add a dollop of yolk mixture into the centre of the white. Cook until white is firm and transfer to a baking sheet lined with parchment paper. Once all eggs have been made, place in oven at 170 degrees Celsius for about 10 minutes to cook through.


*Black salt is also known as kala namak and can be found in Asian or Indian grocers. It has a sulphorous smell and taste. It can also be called Himalayan black salt.

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