Eating plant-based doesn't necessarily mean you have to give up eggs. Tofu can be used to recreate scrambled eggs and as this recipe shows, polenta does a mighty fine job at recreating egg yolk. It's even high in protein like eggs too! Serve with some bread strips for dipping fun.

Polenta ‘Egg’ and Soldiers [Vegan, Gluten-Free]

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Serves

4

Cooking Time

10

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Ingredients

  • 1 1/2 teaspoons quick-cooking polenta
  • 1/4 cup chickpeas
  • 1/2 cup water
  • 3 tablespoons melted vegan butter
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon black salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sunflower oil
  • 1 1/2 tablespoons nutritional yeast
  • Bread, sliced into strips
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Preparation

  1. Add all ingredients to a smoothie blender and blend until smooth, 30-60 seconds.
  2. Pour the mixture into a pan and cook at medium heat for about 5 minutes or a bit longer until it gets an egg yolk like thickness.
  3. Serve with bread strips.
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