The Best Easy Vegan Egg Recipe: Better Than Just Egg!
Easy Vegan Eggs pack the same amount of protein as regular eggs. They taste better than store-bought 'Just Egg' and are sliceable and freezable. (Oil-free option, gluten-free)
Servings: 10 eggs
Calories: 146kcal
Equipment
- Blender
- Baking dish or pre-portioned silicone molds (1 cup or ½ cup)
Ingredients
- 1 ½ cups red lentils
- 1 ½ teaspoons ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne (optional)
- 4 teaspoons nutritional yeast
- kala namak see note*
- 2 ½ cups unsweetened nondairy milk
- ½ cup chickpea flour or rice flour**
- 2 ½ teaspoons baking powder
Instructions
- Rinse the red lentils in a bowl of water, using your hands to gently swirl them for a thorough wash. Drain through a fine-mesh strainer. Return the lentils to the bowl, cover with water, and soak for 2 hours. After soaking, drain again using the fine-mesh strainer and rinse well under running water.
- Preheat the oven to 375ºF.
- Blend: Transfer the lentils to the canister of a high-speed blender. Add the kala namak (if using), turmeric, black pepper, garlic powder, onion powder, paprika, cayenne, nutritional yeast,nondairy milk, chickpea flour, and baking powder. Blend on high until smooth.
- For baking: Pour the mixture into nonstick or well-greased muffin tins, about halfway, to allow room for rising. Alternatively, fill pre-portioned silicone trays (10 half-cup slots, or 5 one-cup slots) about halfway; no oil is needed as the vegan eggs easily pop out.Bake for about 25 minutes or until the top is firm and springs back when gently pressed.
- Slice: Let cool for at least 5 minutes before removing the ‘eggs.’ Slice to your desired thickness.
- For an omelet: Pour the egg mixture into a nonstick pan. Cook for 2-3 minutes, or until the eggs are fully set. Then, carefully fold the omelet in half. Heat and flip until cooked through, and enjoy. Add chopped fresh herbs to the egg mixture as desired. I recommend adding one tablespoon of olive or avocado oil to the egg mixture when blending to prevent sticking.
Notes
*Kala namak is optional but recommended for an eggy flavor. It is a salt and will increase the amount of sodium in the recipe. Use about 1 ½ teaspoons, or add salt to taste.
**Flour: All-purpose flour will also work but the texture will be more dense and similar to a pancake.
For baking: Use nonstick or well-greased muffin tins, or add 1 tablespoon oil to the batter, to prevent sticking. If using silicone molds, no oil is needed as the vegan eggs easily pop out and can be frozen directly in the molds, and reheated, for added convenience.
Do not taste the lentil-egg mixture as it is not recommended to eat raw lentils.
Batter: The batter should be thin and pourable but not too watery. If it is too thin, add more chickpea or rice flour, or more nondairy milk if it is too thick.
Add veggies: Add 1 cup of sauteed veggies or greens to the liquid egg mixture before baking in a muffin tin or silicone mold. If using a muffin tin, adding 1 tablespoon of olive or avocado oil to the egg mixture will prevent sticking.
Nutrition
Calories: 146kcal | Carbohydrates: 22g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 27mg | Potassium: 518mg | Fiber: 10g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 3mg
