Vegan Fried Eggs

This recipe is from the ever innovative Mouthwatering Vegan, (aka Miriam Sorrell). I didn't feel like it tasted that much like fried eggs in terms of the egg white but the yoke part was pretty good and I imagine it making a delicious egg salad! I would have like my yoke to be runnier but I can try again later! Delicious with vegan Hollandaise sauce (pictured)!

Vegan Fried Eggs

Ingredients

Yolk

2 heaped Tbsp dried instant mashed potatoes
7 Tbsp  (105 mL) hot water
1 tsp nutritional yeast
� tsp turmeric
� tsp kala namak salt, otherwise known as black salt
� tsp Orgram egg replacer (or Ener-G in the US)
1 tsp vegan margarine
1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

Egg White

1 x 349g(12.3 oz) pack of firm silken tofu - you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up � makes for a firmer cut.
Oil for frying


Method

Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk,  but it should be thick in consistency.
Then spoon out half of the mixture into a separate bowl, and set aside.
Using a round cutter (as big as will fit in the tofu), cut through the centre of the tofu block, so you should be left with a cylinder around 2� thick � this will yield around 4 egg whites.
Cut this into 4 equal slices with a very sharp knife.
Next, with a smaller round cutter, press out the centre of the �egg white�, which will leave space for your �yolk�.
Now heat up some oil in a non-stick pan.
Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly.
Then, using the smaller cutter, cut out the �yolk� circle, which will fit inside the centre of the �egg white� perfectly. But don�t place it in there yet at this stage.
Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides.
Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
Meanwhile add some hot water to the mix in your 2nd �egg yolk� bowl, and stir all the time until you reach a smooth egg yolk consistency.
Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don�t agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce.

Basic Vegan Quiche

This is adapted from an Oh She Glows recipe. in her original recipe she uses sun-dried tomatoes, spinach, chives, basil and mushrooms but we found the tomatoes very overpowering. You can use this recipe and just add the fresh herbs and ingredients you like.

Basic Vegan Quiche

Ingredients

For the Crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed

For the Quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
2 tbsp nutritional yeast
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste


Method

Preheat oven to 350F and lightly grease a round 10-inch tart pan.
Alternatively, you can use a 9-inch glass pie dish if desired.
Wrap rinsed tofu in a few tea towels.
Place a few books on top of it to lightly press out the water while you prepare the crust.

For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
Add in the flax mixture and oil.
Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough).
The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan.

Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch.
Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling: Break apart the tofu block into 4 pieces and add into food processor.
Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes.
Stir in salt.
Stir in the ingredients you are using. Some you may want to precook, others you may just need to heat through.
Remove from heat and stir in the processed tofu until thoroughly combined.
Adjust seasoning to taste if desired.
Spoon mixture into baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch.
Allow to cool slightly before cutting.

Vegan Meringue!!

Whoever decided to use chickpea water is a genius but it makes sense because of the protein. I'm waiting for the new craze of just chickpea water in a can to start - someone will make a lot of money!

Vegan Meringue

Ingredients

Liquid from 2x 16 ounce can of chickpeas
1 1/2 cup of vegan powered/icing sugar
1/2 tsp of cream of tartar
3 tsp of pure vanilla extract


Method

Preheat oven to 100C/200F.
In a large mixing bowl add the cream of tarter to the brine and mix with a whisk attachment on a high speed until combined.
Turn off the mixer and add the sugar and vanilla and mix on a high speed for ten to fifteen minutes or until the meringue forms stiff peaks.
Seriously this takes a while so don't get discouraged if after 5 mins your mix still looks like clear yellow goo, it will happen - it just takes patience!
Spoon or pipe onto baking paper on a cookie sheet, you can do small meringues or one large sheet for pavlova.
Bake for 2-2 1/2 hours. It's ready once top and bottom are hard.
Wait till cooled completely before removing from baking paper..

Vegan Omlette

I got this recipe from Mr Breakfast. I changed the salt for black salt because it gives it more of an egg flavor because of the sulfur. Honestly I really liked this recipe. If you add less milk and have the mixture thicker then you can use it for scrambled eggs.
Also I think cooking the toppings before putting them on the omelette as they are not on the heat long enough to cook, just to heat through mildly.

Vegan Omelette
Serves 1

Ingredients

6 ounces (1/2 package) extra-firm tofu - pressed
1/3 cup soy milk
1 Tablespoon brown rice flour
1 Tablespoon cornstarch
1/8 teaspoon turmeric
1/2 teaspoon black salt
1/4 tsp seasoning, if desired.

Method

Place all ingredients in a blender or food processor and pulse until smooth.
Tilt container to see if batter will slowly flow.
Place an 8-inch non-stick frying pan over low-medium heat.
Add about 1 Tablespoon of olive oil and swirl pan to coat (or spray generously with cooking spray).
Pour the "egg" batter into the pan. Spread the batter gently to completely coat the bottom.
This is a great time to prepare any omelet fillings (I used green onion, baby spinach, tomato and mushroom).
Cover and cook omelet 6 to 8 minutes until the top appears dry.

If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.
Add toppings to the half of the omelet farthest away from the pan's handle.

To plate and flip, begin to slide the omelet onto a serving plate. When half of the omelet is on the plate, tilt the pan over so the omelet folds in half.