Vegan Egg Patties
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Vegan Egg Patties calories by ingredient
Introduction
Vegan "egg" patties for breakfast sandwiches or "egg" mcmuffins. Based off of the omelet recipe in Vegan Brunch by Isa Chandra Moskowitz. Vegan "egg" patties for breakfast sandwiches or "egg" mcmuffins. Based off of the omelet recipe in Vegan Brunch by Isa Chandra Moskowitz.Number of Servings: 10
Ingredients
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1 box Silken Tofu (Mori-Nu or asceptic kind only)
3 TBSP Nutritional Yeast
1 TBSP Olive Oil
1/2 tsp Tumeric
1-3 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 Flour
1 TBSP Arrowroot Powder
Directions
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.
Member Ratings For This Recipe
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52DIANE
