Vegan Fried Eggs

🧂 Ingredients

• ⅓ cup pumpkin purée

  or puréed sweet potatoes or carrots
• 1 tbsp canola oil

  or olive/avocado oil, + more for frying
• ¼ cup water

  or less/more, depending on the desired consistency
• 1 tbsp plant milk

  e.g. soy or coconut milk
• 2 tsp nutritional yeast flakes

  optional for flavor
• ⅔ tsp Kala Namak

  or ½ tsp sea salt
• 1 tbsp tapioca starch

  or cornstarch
• pinch of turmeric

  optional for the color
• ¼ cup plant milk

  e.g. soy or coconut milk
• ¼ cup soy yogurt

  or another dairy-free yogurt
• ¼ cup rice flour

  40 g
• bread, toast or bagels
• 1 avocado
• splash of lemon juice

  freshly squeezed
• salt & pepper

  to taste
• dill

  or other fresh herbs

Instructions

• 1 *Note: Please watch the recipe video for visual instruction.
• 2 In a saucepan, whisk together pumpkin purée, canola oil, water, plant milk,
  nutritional yeast flakes, Kala Namak, tapioca starch, and turmeric. Bring to the
  boil and cook for about 1-2 minutes, stirring constantly, until it becomes a
  little stretchy and thickens. Then set aside.
• 3 In a bowl, whisk together the plant milk, soy yogurt, and rice flour until
  smooth. Set aside.
• 4 Heat a little oil in a large non-stick pan over medium-high heat. Once hot, add
  about 2 tbsp of the egg white mixture per fried egg and cook briefly, about 20
  seconds.
• 5 Then place 1 tbsp of the egg yolk mixture in the middle of each egg white. Cover
  the pan with a lid and cook for another minute or until the egg whites are no
  longer liquid and slightly crispy at the edges.
• 6 Carefully remove the vegan fried eggs with a spatula and fry the next batch.
• 7 Enjoy on bread, toast or homemade bagels
  [https://biancazapatka.com/en/homemade-bagels-recipe/] with smashed avocado, a
  drizzle of lemon juice, salt, pepper, and dill or serve alongside other dishes
• 8 Enjoy!

Nutrition Info