Vegan Eggs For All Your Eggy Cravings!
Vegan eggs are all the rave with products like Just Egg available at most major supermarkets and big box stores! But you don’t have to use Just Egg to get those delicious eggless egg bites you are craving, You can easily use tofu. Yes, tofu! Charli shows us how it’s done on #LunchBreakLIVE.
Let's eat QUICHE, vegan style! Join Charli & Paige for today's #LunchBreakLIVE show, cooking up delicious quiche bites, eggless!
Posted by Jane Unchained News on Thursday, September 3, 2020
Vegan Eggs Are Her Specialty, But Let’s Find Out More!
Charli is a Photographer & Slam Poet with a passion for all things plant-based, and a proud guardian to two adopted rats, Tofu and Tempeh. She is a USC graduate pursuing a career in animal rights. Charli Participates in vigils for the animals, protests, and demonstrations for many various animal rights groups, including LA Animal Save, Animal Alliance Network, LA Fur Animal Save, and more. Recently Charli became a JaneUnChained News Network Contributor.
Breakfast For Lunch Anyone?
I don’t know about you, but I love breakfast any time of the day, so I am super excited about this vegan egg recipe…and they are so cute in their little bite-sized form. Let’s see how these eggless egg bites turned out.
Vegan Eggs or Eggless Egg Bites?
Call them whatever you want, they look delicious! I can’t wait to try this super easy breakfast (or brunch), recipe myself. I usually use Just Egg to fulfill my eggy cravings, but I look forward to trying something new. I use to make tofu egg scrambles all the time and they are also delicious, so I know it’s not difficult to make vegan eggs using tofu! Below is the recipe for you. Give it a try!
Vegan Eggs (eggless egg bites)
- FOR THE FILLING:
- 1 tbsp oil for pan
- 1/2 onion chopped
- 3/4 portobello mushroom chopped
- 3 pieces benevolent bacon chopped
- 1 cup spinach chopped
- 1/2 cup miyokos cheddar shreds
- FOR THE EGGYNESS:
- 1 block tofu
- 1/4 cup oat milk
- 1 tbsp corn starch
- 1 tsp tahini
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 3 tbsp nutritional yeast
- Preheat the oven to 350F and lightly grease 12 muffin tins.
- Put oil in a medium skillet. Add the onion, portobello, and bacon. Add the spinach and cheddar and sauté for another minute.
- Add the rest of the ingredients to a blender. Blend until silky.
- Mix the sautéd veggies in with the tofu mixture.
- Fill muffin tins about halfway up.
- Bake for 30-35 minutes, until a toothpick, comes out clean. Let cool for 10 minutes before moving.
Maybe I will Have Vegan Eggs For Dinner!
I am so impressed with this recipe I might just make myself some eggless egg bites for dinner! Are you going to try this recipe out? If so please comment and let us know how you liked it. And don’t forget to try out some of our other recipes from previous shows. There are a ton to choose from. Until next time…