When you successfully made a vegan fried egg (previous post), what dish would you want to make with it?
Well, this idea came to me first.
Fried egg sandwich!
Bagel, tomato slices, spinach, mayo, vegan bacon, and vegan fried egg.
I’m proud to add that the bagel, mayo, and bacon as well as the fried egg were homemade.
An obligatory runny yolk picture (lol).
Who wouldn’t want a sandwich like this?
Delicious!!
Yes, I’m now obsessed with vegan eggs!
I really liked the yolk of the vegan boiled eggs I’ve been making lately, and I decided to try making vegan fried egg using that yolk.
I have made plant-based (vegan) fried eggs before, and I thought I would use their “white” recipe.
Pretty happy with the results!
Love how the runny yolk looks.
I used this recipe (YouTube video) for the egg yolk, and This is another way to showcase my this recipe for the egg white.
Once you understand the process, making the egg yolks are not that difficult or time-consuming at all.
I now make a batch of 8-12 at a time.
This is another way to showcase my vegan char-siu.
I simply placed sliced char-siu over brown rice and served with my vegan egg (yolk).
So good!!
I feel a bit silly when I say “Vegan” to name the dishes I post.
Because everything I post on this blog are vegan.
But with a few dishes like this one I feel it’s necessary to say it because otherwise people may think I am eating animal-based food.
When I posted my vegan egg on Instagram recently, a vegan friend said she almost had a heart attack because she thought it was a real egg.
Since my first vegan Char-Siu (previous post) turned out fantastic, I decided to make ramen to enjoy it.
Char-Siu is one of the most popular toppings for ramen in Japan.
It has been a long time since I had my last Char-Siu ramen, and I was so excited.
There are ramen shops in the U.S. that serve ramen that “can be made vegan.”
But often time you find out it’s made vegan by subtraction, and you realize four out of the five toppings disappear from your bowl.
Well, that’s why I eat out less and less and cook at home more and more because I can make what I want, exactly the way I like it.
Ta-da!
Vegan ramen with an “egg” and “char-siu.”
No subtraction here.
Have a great weekend everyone!
I’m beyond excited about my new vegan eggs, and the only thing I can think of is egg dishes I haven’t been able to make as a plant-eater.
This avocado “egg” toast was exactly what I wanted, and more.
If you are interested in the vegan “egg” see the post before last.
My vegan eggs (previous post) turned out perfectly today, and I wanted to make something to showcase them.
I looked inside my fridge, and it looked like I had enough food to put together a bowl of bibimbap.
I’ve made bibimbap many times before without an “egg,” but the “egg” definitely gives it a complete look.
It really is a game-changer!
It’s a game-changer!
My first vegan boiled egg.
Did I say it’s vegan?!
Here is proof.
I made them!
Brown rice.
Vegan soft boiled egg.
Soy sauce.
Who knew this was possible?!
I used this recipe https://www.youtube.com/watch?v=ulz8RCiPNzc (Japanese) as a base.
(I just found her video in English as well -> https://www.youtube.com/watch?v=5mANUZa8OAs .)
This time I made my yolk firmer than hers.
I now know how to adjust the firmness, so I’m planning to make more with softer/runny yolk next time.
Eggs Benedict, vegan version.
Some of you might have guessed, but I just made sourdough English muffins.
So, it was a no-brainer to decide what to make for breakfast today.
Vegan “Eggs” Benedict is fun to make because it’s not really made of eggs, and what you can do is really endless.
I usually like to use silken tofu for the poached egg part, but this time I decided to go with creamy “egg” mousse.
Toasted English muffin, spinach leaves, vegan meat slices, tomato, creamy “egg” mouse, and curried sauce.
Have a great Sunday everyone.
A quick sandwich for breakfast.
Since I had homemade sourdough English muffins, I thought this would be perfect for my sandwich.
The vegan egg salad was made of extra firm tofu, chopped chickpeas, and shallot.
I like adding curry to my egg salad.
Toasted sourdough English muffin, fresh kale dressed with maple vinaigrette, and V-egg salad.
Tasty and healthy!
This breakfast plate makes me smile.
It’s got everything I need and want from breakfast: lots of veggies (cooked and raw), fruits, protein, and homemade bread.
The vibrant colors on the plate scream “healthy” don’t they?
The beautiful orange pieces in this salad is homemade pickled Kabocha.
It’s so crunchy and tasty.
If you like pickles, you should give it a try.
These skinny crescent rolls were perfect for this plate as well.
Delicious with my homemade vegan butter.
