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Hi everyone today we conquering some vegan eggs! I know vegan eggs may seem like an oxymoron but there are plenty of fun and delicious ways to make them.
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TOFU SCRAMBLE
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1 block (16 ounces/454g) extra firm tofu
2 tablespoons (28g) vegan butter
¼ cup (60ml) nondairy milk, unsweetened and unflavored
1 tablespoon nutritional yeast
½ teaspoon turmeric
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt or to taste
¼ teaspoon black pepper
¼ cup (28g) vegan cheese shreds
VEGAN OMELETTE
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Filling
1 teaspoon olive oil or spray oil
¼ (1 ounce [25g]) onion, chopped
2 large handfuls of spinach (around 50g), chopped
1/2 small zucchini, diced (about 60g)
Pinch of salt and black ground pepper
Omelette
¼ cup (30g) chickpea flour
2 tablespoons nondairy yogurt
½ cup (120ml) light or full fat coconut milk
¼ tsp garlic powder
¼ tsp onion powder
½ tablespoon nutritional yeast
Pinch of black ground pepper
Pinch of salt
1/8 teaspoon turmeric
¼ cup (28g) vegan cheese of choice
Coarse sea salt and black pepper, for garnish
VEGAN DEVILED EGGS
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Egg White
3/4 teaspoon (2.25g) agar powder
3/4 cup (180ml) water
3 tablespoons (45ml) non-dairy milk, unflavored and unsweetened
2 tablespoons (30g) vegan yogurt, unflavored and unsweetened
Yolk Filling
3 small Yukon gold potatoes or 1 large one (about 150g/15.5 ounces), peeled
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground turmeric
1 tablespoon (14g) vegan mayonnaise
Garnish with paprika and chopped parsley or microgreens
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