Vegan Egg Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 box Silken Tofu (Mori-Nu or asceptic kind only)3 TBSP Nutritional Yeast1 TBSP Olive Oil1/2 tsp Tumeric1-3 tsp Black Salt to taste (or you can leave this out if you can't find it, but this is what provides the eggy flavor)1/2 Cup Chickpea Flour1 TBSP Arrowroot Powder
Makes roughly 10 3-inch servings (although I usually put 2 servings on each english muffin)
Add all ingredients to blender and blend until smooth. You may want to add a tablespoon or two of water (but no more) if the flour is not blending in well.
Use a small spatula to drop about 3 TBSP onto a warm skillet and spread out with the spatula to about 3-inch circle (1/8 to 1/4 inch thick). It will not be an exact circle nor of even thickness but that is ok.
Cook on medium heat for 2-3 minutes until it has gotten a darker, duller yellow and has firmed a bit.
Flip and cook the other side for 2-3 minutes until golden-brown.
You can serve any way you want, but I like it on a vegan english muffin (hard to find, i'm lucky my local co-op sells a great brand) with veggie-bacon and vegan holldandaise sauce. Lately i've been using Daiya vegan cheese instead of the hollandaise sometimes.
Can be stored in the fridge for a few days and then reheated in the microwave for a quick breakfast.
Number of Servings: 10
Recipe submitted by SparkPeople user KATJWINTER.
Add all ingredients to blender and blend until smooth. You may want to add a tablespoon or two of water (but no more) if the flour is not blending in well.
Use a small spatula to drop about 3 TBSP onto a warm skillet and spread out with the spatula to about 3-inch circle (1/8 to 1/4 inch thick). It will not be an exact circle nor of even thickness but that is ok.
Cook on medium heat for 2-3 minutes until it has gotten a darker, duller yellow and has firmed a bit.
Flip and cook the other side for 2-3 minutes until golden-brown.
You can serve any way you want, but I like it on a vegan english muffin (hard to find, i'm lucky my local co-op sells a great brand) with veggie-bacon and vegan holldandaise sauce. Lately i've been using Daiya vegan cheese instead of the hollandaise sometimes.
Can be stored in the fridge for a few days and then reheated in the microwave for a quick breakfast.
Number of Servings: 10
Recipe submitted by SparkPeople user KATJWINTER.
Nutritional Info Amount Per Serving
- Calories: 60.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 25.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.1 g
- Protein: 4.9 g