Vegan Breakfast Egg
Submitted by Sam (Senior Guide)
Prep Time: 3 minutes
Cook Time: 4 minutes
Uncooked liquid keeps well in the fridge for 7 days
Mix it up. Add the pre-soaked yellow lentils and all other ingredients to a high speed blender and blend for 30-60 seconds.
Heat fry pan to a medium heat. Add a half teaspoon of neutral oil (canola for example) or plant-based butter.
Get flippin'! Using the blended mixture you can pour it into the pan to cook as an "omelette" or scramble it up as you would a scrambled egg mixture. It would also be a great egg substitute in a vegan quiche! If making an "omelette" I treat it like cooking a pancake where I watch for bubbles popping and not instantly refilling before flipping. It cooks very quickly, even on a medium heat, keep this in mind if scrambling as it will solidify quite quickly when it hits the pan.
Serve. Serve warm and enjoy!
Plant-based milks can be pre-ordered and purchased from The Velvet Underground (just across the road from Green Mo-Function Junction!) and come in re-usable glass bottles, or even better, bring your own container for them to transfer the milk into Shop Velvet Cafe
If you’re interested in making your own oat, soy or nut milks, there are recipes galore online, or you can check out Velvet Underground's YouTube video here.
Earth's Own are a Canadian brand who make plant-based milk products that are available widely throughout the country and are based in Burnaby, BC!
Check out what foods are in season in BC when HERE.
Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!