3 recipe options to make the best vegan scrambled eggs! Vegan eggs are surprisingly easy to make and these recipe options taste incredible.
We head into the kitchen to test out four different vegan egg substitutes and break down which one is the best! See which is the best vegan egg replacement.
These are genius Vegan ‘Hard-Boiled Eggs’ that taste every bit as good as the real thing, without the cholesterol or the cruelty . . . INGREDIENTS FOR MAKING ‘HARD-BOILED EGG WHITE’ : 1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choice ½ tsp kala […]
A quick, easy and delicious vegan alternative to Scrambled Eggs, this Eggy Tofu Scramble truly is the ultimate replacement. In fact, it's so good you might even prefer it to the real deal!
Are you craving vegan poached eggs, but having doubts in your cooking skills? No worries, we've got you covered, as always. Toast with poached eggs is a favorite breakfast or brunch choice all over the globe. If you have to eat eggs, it's best to be vegan. A 100% plant-based egg is better! This egg tastes looks and feels exactly like a poached chicken egg. It's also very simple to make, and it doesn't contain a lot of ingredients. It is completely free of cholesterol and contains lots of plant protein, vitamin A calcium, antioxidants, and fiber. This egg-free dish is a wonderful way to give your breakfast some protein and a different texture. They have less calories and carbs. Put them on bread and top with sauce and vegan sausages! Vegan Poached Eggs Recipe You'd think I spent all of my time creating vegan egg and dairy substitutes based on the recipes I've shared, like this one Top 10 Best Vegan Egg Substitutes. Although I produce other stuff, I believe that sharing my efforts and these recipes will interest others. In the future, I might offer some more "regular" dishes, but for now, I'll give you a recipe for vegan poached "egg." When cooking Tofu Florentine, I frequently use my recipe for Hollandaise sauce, which is incredibly good and gives plain pan-fried tofu a sort of "runny yolk" flavor. That served as my inspiration for creating a tofu-poached egg. Black salt, or Kala Namak, is responsible for the genuine "eggy" flavor. You might not have this in your home, but I strongly advise getting some because it truly elevates this recipe and other plant-based egg meals, like tofu scramble! Most health food stores offer black salt, and you may also buy it online. You'll also need an egg poaching cup, which you can purchase online or in most supermarkets or kitchen supply stores, to make this recipe. Instead of using an egg poaching cup, I've also made it successfully using a tiny glass set in simmering water. The texture and flavor of the tofu will depend on the brand you purchase. The tofu must be Silken Firm. It will be too grainy if it isn't silken, and it won't stay together very well if it isn't firm silken. I suggest Naked Organic Extra Firm Tofu if you're in the United States. It works nicely because it is really mild and only has a little tofu flavor (& is great for making desserts too). Most supermarkets carry it readily available, and a package only costs about $2.00. Share the image below to your Pinterest board if you like these vegan poached eggs! Ingredients 1 TBSP of vegetable oil For the Egg Yolk: ½ cup of soy milk 2 TBSP of corn flour 1 TBSP of nutritional yeast ¼ tsp of turmeric ¼ tsp of kala namak black salt ½ tsp of mustard For the Egg White 1 cup of silken tofu 1 TBSP of corn flour 1 tsp of agar agar powder ¼ tsp of kala namak black salt 2 tsp of soy milk Directions After combining all the egg-yolk ingredients, put a saucepan on medium heat with this mixture. Whisk the egg-yolk ingredients constantly for a few minutes, or until the mixture thickens nicely. Remove from the heat, then pour the mixture into a bowl to cool and solidify, and put aside. For reuse, wash and dry the blender. For a few minutes, mix all the egg white components in a blender. To make sure everything is mixed and extremely smooth and creamy, scrape down the sides of the blender or shake it. Each egg poacher should be coated on the inside with vegetable oil. Fill each egg poacher with 2 tbsp of the egg white mixture. In the center of the mixture, make a dent. Pour 1 tbsp of the egg yolk mixture into each egg white mixture inside the egg poachers. Add just enough additional egg white mixture to each egg poacher mixture to cover the yolks. Pour around 2 inches of water into a large saucepan and bring to simmer. The water level should reach halfway up the egg poacher cups when you submerge them in it. With the lid on, submerge the egg poachers in the simmering water for 10 minutes. Carefully spoon the poached eggs onto whatever you decide to serve them on after gently removing the egg poacher cups from the water. It is advised to attempt placing them only once because they are difficult to move around. Enjoy the vegan poached eggs right away! Last words Well, I hope you've enjoyed these vegan poached eggs as much as I did making them. They could be a little tricky to make, but not harder than chicken poached eggs. After a few tries, you'll make the best vegan poached eggs I promise. If you're still having issues making this recipe, don't hesitate to reach out by commenting down in the comments section, and I'll reply as I always do!
Let's make a FOOLPROOF vegan egg yolk using vegetables via reverse spherification. Not only do the yolks taste good, but this also makes a fun little science project to engage your kids/class/yourself!
This copycat of the ‘Just Egg’ tastes so good and fluffy, and looks very similar to the real egg! Honestly, I haven’t tried any store-bought vegan egg products before, not the pow…
These Vegan Deviled Eggs are seriously insane. They look, feel, and taste just like real deviled eggs but made entirely from plant based ingredients! Learn how to make these completely vegan deviled eggs.
This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.
Save time, money, energy and plastic packaging by creating your own 'Just Egg' Mix. It is quick, easy and downright delicious. Made with soaked mung beans and not tofu, this copycat 'Just Egg' Vegan Egg acts and taste just like a cracked chicken egg. Make a beautiful omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.
A summary of different egg substitutes you can use in different situations for baking & cooking. Useful for making eggless or vegan recipes! The amounts below will replace one egg. For detail on each substitute, please see the blog post above for the full info.
As mentioned in the post above, aquafaba is simply "bean water" or bean liquid. But this is a quick recipe for using and/or whipping it. See the post above for step-by-step pictures.
Japanese scrambled eggs made vegan using yuba and an eggy sauce! Perfectly sweet n' savory, soft & runny.
This vegan "eggs" benedict is made egg free by using creamy polenta rounds in place of poached eggs! We also use salty, smoky, crispy tofu "bacon" slabs, plus an easy vegan hollandaise, sautéed greens and a perfectly toasted english muffin. The ultimate brunch!
An eggless version of this classic meringue. Made with aquafaba and sugar syrup, this meringue is stable enough to use as a topping for desserts.
Tortang talong (or torta) is a Filipino eggplant omelette made by pan-frying a charred eggplant doused in (vegan) egg. The outside of the omelette is golden brown and crispy, while the core remains soft and creamy. This dish is a popular breakfast or lunch in the Philippines and requires just a few simple ingredients. It will be your new favorite summer recipe!
