The Ultimate Eggless “Egg” Breakfast Sandwich

Eggs… some people feel eating eggs are great for nutrition, others feel not so much due to the fact that they have a significant impact on raising cholesterol. There’s also a rise in egg allergies over the years, too.

For me, eggs was one of the last animal foods I gave up prior to my full-blown vegan journey. I loved eggs, but once I found out more about the egg industry and the things that happen behind closed doors, that was enough for me to say farewell to one of my favorite breakfast foods.

I’ve been totally content without eggs in my life, but like most things, it’s nice to find an alternative that really brings back those comfort food memories. These mini omelet muffins are delicious and really resemble that “eggy” texture that I haven’t experienced in so long.

Once you make the muffins, put it in between a toasted bagel or English muffin and add some ketchup, vegan mayo & cheese – it’s phenomenal! I’m determined to try it with a few slices of “bacon” tempeh for the ultimate comfort food. If you try this, let me know!

Whether you’re vegan, have an egg allergy or just want to try something new – give this super satisfying eggless egg sandwich a try!

PS – these are still delicious on their own. Turning it into a sandwich is totally up to you!

Here’s how to make the mini omelettes:

INGREDIENTS:

2 garlic cloves

1 (14 ounce) package of soft silken tofu

1/2 cup water

2 tablespoons nutritional yeast flakes

1 tablespoon olive oil

1/2 teaspoon ground turmeric

1 teaspoon salt

1/2 cup chickpea (garbanzo) flour

1 tablespoon arrowroot or organic cornstarch

INSTRUCTIONS:

1.) Preheat the oven to 350F

2.) Chop the garlic in a food processor. Add the tofu, water, yeast, olive oil, turmeric, and salt. Purée until smooth. Add the chickpea flour and arrowroot and purée again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

3.) Brush a 12 cup muffin pan lightly with oil. Pour batter into each well until a little over halfway is full. Bake for 25 minutes or until the edges have pulled away from the sides a bit and the top is firm to touch.

4.) For the best results, let cool for at least 10 minutes. Then flip the pan onto a cooling rack and enjoy.

This recipe is from Isa Does It cookbook. Her recipes are out of control good!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s