A few years ago, Lemon Bars were the one thing I continued to fail at making. Lately, my nemesis has been vegan eggs. I’m only a vegetarian, but try to eat vegan when possible. My biggest problem has been figuring out how to make my own vegan eggs without tofu (not for any reason other than I’m not a huge fan of tofu).
Luckily, I was able to modify a recipe I found to use things I already had in my kitchen. Bonus: I got to use a lot of the ingredients I resolved to use this year. Honestly, after no less than 20 failed (and some gross) attempts at making vegan eggs, I’m happy to say it finally worked.
The original recipe can be found here, and my modified version with more common ingredients is below:
What You Need:
- Besan/Gram.Chickpea powder (2 TBSP)
- Ground flaxseed powder (2TBSP)
- Nutritional Yeast (1 tsp)
- Turmeric (1/4 tsp)
- Minced garlic (1 clove)
- Black pepper (to taste)
- Salt (to taste)
- Water (7 TBSP)
- Oil (1 tso)
- Salsa (or any combo of breakfast veggies that you like)
What You Do:
- Mix the powders, yeast, turmeric, garlic, black pepper, salt and water. The mix will be stuck together and malleable once it’s mixed completely
- Warm the oil in the pan and add the salad and/or vegetables; saute for about 5 minutes
- Add the mixture to the oil and flatten it so it cooks through faster
- When it’s a bit firm, turn it over and break up the pieces so they look like scrambled egg bits
- Cover the pan and let cook for 2-3 minutes
- Stir the “eggs,” continuing to break it up to give it an eggy texture
- Once it starts crisping, the eggs are done
Messiness: I was pretty surprised at how not messy this is, especially considering that it has so many powders. If anything, it’s just that needing a pan cover adds one extra dish to wash.
Budget: When you factor in the seemingly endless batches of eggs that you can make with these, it costs such a small fraction of buying regular eggs or egg whites. I usually buy my flour and spices at the local Indian market.
Simplicity: I didn’t trust my success the first time around, because I’d messed up so many recipes before this one. So, I tested this process and made a second batch. It works! And the ingredients already on-hand, which made it even simpler.
Delicious Scale: They tasted like eggs! So, if you think eggs are delicious, then you’ll like these. The color and texture shocked me at how close to the real thing they were and they didn’t taste like either nothing, cardboard, or weird powders put together (all of which have been my previous experience. I’d give them an 8/10 overall.