Vegan egg loaf recipe
Discover a simple and easy vegan egg loaf recipe that's egg-free, high-protein, and perfect for breakfast or brunch. Try it today!
Ingredients
- 1 cup silken tofu
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- ½ teaspoon black salt Kala Namak
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water
Optional :
- ½ cup chopped spinach
- ½ cup diced bell peppers or mushrooms
- ¼ cup chopped tomatoes
Instructions
- Preheat your oven to 350°F (175°C).
- Mix 1 tablespoon flaxseed meal in a small bowl with 3 tablespoons water.
- Let it sit for 5 minutes to form a gel-like consistency.
- Blend the Base until smooth and creamy.
- If using chopped spinach, bell peppers, or tomatoes, gently fold them into the blended mixture.
- Grease a loaf pan or line it with parchment paper.
- Pour the mixture into the pan and spread it evenly.
- Bake for 45-50 minutes until firm and golden on top.
- Let the loaf cool for 10 minutes before slicing. Enjoy warm or store for later!
Notes
Black Salt: Adds a sulfuric, egg-like flavor. It’s essential for an authentic egg taste.
Storage: Slices can be stored in an airtight container in the fridge for up to 4 days. For best results, reheat them in the oven.
Customization: Add any of your favorite vegetables to customize the loaf’s flavor and texture.