If you’re one of the people who have taken the veganuary challenge this month or already on the vegan diet, then this is a must-try recipe.
Last year November Australian dietitian, Ellie Bullen, who regularly posts plant-based recipes on her blog Elsa's Wholesome Life, shared a recipe for a "vegan fried egg" on her YouTube channel and which was currently sitting at over 300,000 views at the time of publish.
Bullen wrote in her blog that not only is the recipe just a fun science experiment in the kitchen but also fun for vegans who do miss the classic ‘egg on toast’ or the many children who suffer from egg allergies.
In the video she says that she’s been experimenting with the recipe for a few weeks, and now feels she has perfected it.
“It tastes just like egg, it's pretty crazy. If you're someone who went vegan and you really miss eggs, I think this recipe is a real game changer for you”, says Bullen.
Below is the recipe.
For the egg white
¼ cup of rice flour
¼ cup of coconut milk
1tbsp of water
Good pinch of salt
For the yolk
1tbsp of nutritional yeast
2tbsp of cornflour
2tbsp of water
2tbsp of olive oil (helps to get fatty egg yolk consistency)
¼ tsp of black pepper
Pinch of Himalayan salt
¼ tsp of black salt (kala namak)
Boil and drain the chopped pumpkin.
In a separate bowl combine the egg white ingredients and stir, set aside.
Add the cooked pumpkin and rest of yolk ingredients to a blender and blend.
Heat a pan (on a medium to high heat) with a tsp of oil.
Spoon in two tbsp of egg white mix.
Put lid on for 10 seconds.
Add one tbsp of yolk mix onto centre.
Cook for another 30 seconds until edges start to get crispy.