Vegan Scrambled Egg Breakfast
What do you need for cooking?
Ingredients
Fried eggs
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Pumpkin puree
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Olive oil
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Salt
-
Water
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Plant-based milk
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Nutritional yeast
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Cornstarch
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Turmeric
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Plant-based yogurt
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Rice flour
To serve:
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Buns
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Avocado
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Salt, pepper
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Lemon juice
Kitchen utensils
- Knife
- Board
- Bowls
- Ladle
- Pan
- shoulder blade
- Fork
Being a strict vegetarian or vegan doesn't mean you have to forget about the delicious and beautiful breakfast of fried eggs, a childhood favorite. These fried eggs, with a pumpkin puree "yolk" and plant-based dairy "whites," taste very similar to the real thing and are virtually indistinguishable in appearance.
Step-by-step recipe
Step 1:
Cut off a small pumpkin, remove the seeds, and dice it. Place the pumpkin in a saucepan, cover with water, and simmer until soft, about 10 minutes.
Step 2:
Puree the pumpkin with an immersion blender.
Step 3:
Place 80 grams of puree in a saucepan, add a tablespoon of olive oil, nutritional yeast, cornstarch, salt, turmeric, water, and plant-based milk. Stir.
Step 4:
Place the saucepan on the heat, bring to a boil and cook, stirring, for 1 minute.
Step 5:
Place rice flour in a bowl, add plant-based milk, and vegan yogurt. Mix.
Step 6:
Cut the avocado, remove the pit and place the flesh in a clean bowl.
Step 7:
Add a little lemon juice, salt, pepper and stir with a fork.
Step 8:
Cut two buns in half and spread avocado spread on the halves.
Step 9:
Grease a frying pan with olive oil and add two servings of vegan "protein".
Step 10:
Carefully place a portion of pumpkin yolk on each “protein” circle and round out its shape.
Step 11:
Place the "scrambled eggs" on the avocado buns, lightly salt and pepper, garnish with herbs and serve.
Cooking tips
It's best to choose a small, portioned pumpkin that hasn't been stored for long - such a pumpkin has a thin skin and doesn't need to be peeled.
Plant-based yogurt and plant-based milk can be purchased at health food stores or online.
Don't overcook the "scrambled eggs" - they should just set a little.
