- Hi everyone.
My name is Nicole, also know as Nikki Vegan on YouTube.
And in today's episode of "EATKINDLY With Me,"
I'm gonna be showing you not one, not two,
but three easy homemade vegan egg recipes
that are so delicious.
We're gonna start with a chickpea omelet.
Then we're gonna make a tofu scramble.
And finally, my just egg muffin cups that are seriously
so good, I know you're gonna love them.
If you're wondering why I eat chickpeas or tofu
instead of eggs, if you eat eggs
just a couple of times a week,
you increase your carbon footprint
by 43 kilograms,
which is the equivalent of driving your car 111 miles.
But if you eat that same serving of tofu,
you only increase it by around
12 kilograms
which is around 32 miles.
So that's a really big difference
and definitely worth making the switch,
especially when the recipes are this delicious,
and also chickens are cute.
You know, that's, that's part of it.
All right, so first up, we're gonna make one of my favorites
and that is a chickpea flour omelet.
So the first thing that we're gonna do
is take some chick pea flour.
Now chick pea flour is basically
just really finely ground up dried chickpeas
until it's like a flour.
Lots of good stuff in here.
I like using this one, but you can find chick pea flour
at most grocery stores nowadays in the baking aisle.
So in a bowl, I'm gonna combine my chick pea flour
and then I'm gonna take my regular plain flour
add in my nutritional yeast, salt, and turmeric,
baking powder, baking soda
and then for pepper, I always just kinda eyeball it.
You always wanna whisk dry ingredients
not just kind of add them to a bowl and then
add your wet ingredients because you wanna make sure
that they're evenly incorporated,
especially when you have spices and leaveners.
You don't want there to be one part of the bowl
that has all the baking powder,
because that's just, it's not gonna taste very good.
And also it's not going to lift evenly.
For the wet ingredients, we're just gonna need
one cup of water, as well as some rice vinegar.
This is white rice vinegar, and this is just gonna be
a tiny little bit that helps to activate the baking soda.
So I'm just gonna take a half a teaspoon of the vinegar
and put that directly into the water
and then two teaspoons of olive oil.
So I'm just mixing this together
and then I'm gonna let it sit for about 10 minutes.
It's really important to let this sit
because you want that chick pea flour to rehydrate
and that will just make it a lot easier to work with.
Plus in the meantime, we can go ahead and saute the veggies.
The veggies that I like to use for this are
red onion mushrooms and bell peppers.
I have a yellow bell pepper today.
So I'm just heating up my pan here
and I like to just make sure
that there's a good amount of olive oil in the pan
and swirl around so that it's evenly coated
because that's gonna help make it a lot easier to flip.
You can do one thick omelet, if you like,
or you can do two thinner ones.
I like doing one thick one and cutting it in half.
So right now this is cooking
at about a seven out of 10 heat
and I'm gonna let that cook for about a minute
until the whole surface is covered
with lots of little air bubbles
and it's kind of dried around the sides
and then I'm not gonna flip it.
I'm going to turn the heat down
to about 4 1/2, five, cover it with the lid
and let it cook for five minutes
and then I'll go to flip it.
So I like he has a spatula that's kind of flexible
and what you wanna do is just run it
all the way around the edges first.
See, and I make sure that the omelet is completely mobile
like this, before I try to flip it and that way,
there's not a part of it that's catching on the pan
and I won't be able to flip it.
So I'm just gonna go ahead and add the veggies
that we sauteed on top, along with the vegan cheese.
I've turned my heat off so it's not really
gonna cook anymore.
It's just gonna crisp up on that side.
I'm gonna top this with some sliced avocado,
a dollop of vegan sour cream and some hot sauce,
but it's also really good with some salsa or ketchup,
really, whatever you like.
I like to serve it on the table just like this whole
and then kind of slice and serve it
if I'm gonna be sharing with anybody,
which I usually don't want to,
but now it's time for my favorite part,
which is the taste test.
Isn't that cool?
This is so good.
Yum, so good.
That really does taste like eggs
and it has that nice background, umami richness
from the nutritional yeast.
It really, I think is the combination, of all the seasonings
that we put together and the chickpea flour itself
with the fava bean flour.
It's just so good, you guys.
Next step, we're gonna be making tofu scramble
and I love tofu scramble because it is very budget friendly.
It's high in protein and it's super fast to make.
Okay so the first thing that I like to do is heat up my pan.
I'll add a little bit of oil and then I'll saute my onions.
I usually do those for about a minute,
and then I'll add in the tomatoes.
You just wanna give those kind of like
a five minute headstart so they can soften
and then I'm gonna take my tofu.
And I'm basically just gonna make sure
that I've drained all the water.
I'll give it a little squeeze
but it doesn't have to be perfectly pressed.
And then I will just sort of crumble it over the pan.
And while it's cooking, I'm gonna sprinkle in
the spice blend, salt and pepper, garlic powder,
turmeric, which is gonna give it that nice yellow color,
paprika, ground sage and also some cinnamon.
So I'm gonna let this cook for about three minutes or so.
And then I will go ahead and add in my cheese.
I do that in the last minute
and what I love about adding cheese is not only the flavor,
but it also really works to create a nice moisture
in the tofu scramble.
So it's really creamy and decadent
in the way that scrambled eggs can be
and that's pretty much it.
I go ahead and top it with a little bit more cheese
because that's personally what I like to do,
but also I like to use ketchup
or sometimes I'll do salsa or hot sauce.
It kind of just depends on my mood,
and I think we should taste it right?
Cheers!
I really love the combination
of spices in this tofu scramble.
I think that none of them really jump out at you
and you're like, oh, that's paprika or that's sage.
It really just kind of works together.
They all sort of mix and mingle and become very cohesive,
but it really does kind of give it this breakfast flavor
that works so well with this, with the savory spices.
Again, this is probably my favorite of the recipes.
It's the one I make the most often
and it's just so fast and easy.
And finally we have what is probably the most egg-like
of all of the vegan egg substitutes
you've seen in this video and that
is my just egg muffin cups.
It's made from mung beans.
It looks like this and you can scramble it,
you can use it to make omelets.
You can use it to make these muffin cups.
It's a really, really cool product
and it tastes so much like eggs and it has that texture,
that light fluffy texture.
Plus they reheat really well, so they're a great
meal prep item and they can even be frozen
and then reheated.
To make this, we're going to need one bottle of Just Egg
and this is going to make nine muffins.
So you're not gonna have to measure this out.
You're just gonna put the whole bottle
into a mixing bowl.
Then I'm gonna add in my green olives, as well as
fresh chives, fresh parsley and fresh basil.
I find that using fresh herbs in cooking
is the one thing that I think really takes
an otherwise simple dish into, into something else.
It takes it into a very special place.
So I'm just gonna mix that up.
I'm also gonna do about two big pinches of kosher salt.
I like using kosher salt because it's a bit coarser.
Okay and so then we're just gonna take this herby,
egg mixture and pour it into a well greased muffin tin.
A tip for me to you is to make sure
that it is very well greased
because I have a non-stick pan and it's,
it's a done me wrong a few times.
So I'm going to spray at my muffin tin
and then pour this inside.
Then I'm gonna go ahead and put this into the oven
and this is gonna bake for about 20 to 25 minutes.
After about 20 minutes, I go ahead
and sprinkle some vegan cheese on top.
I like to do this towards the end
because it really will kind of melt on top
and you don't want it to just disappear.
You want it to kind of have that like gooey, cheesy top.
So I'm gonna pop that back in the oven and when I is done,
they are totally ready to serve.
I like to let them sit for a second before I pull them out
of the pan, just so they can kind of settle
and they'll get kind of flat on top,
which is actually ideal because it makes it really easy
for sandwiches like breakfast sandwiches.
Taste test time.
Mm, mm.
I really think the olives are a game changer in this recipe
because they really add this like rich salty bite.
That is just so satisfying
and it pairs really well with the spinach
and the other herbs inside, so this is a win in my book.
This has been Nikki Vegan for "LIVEKINDLY."
Thank you so much for hanging out with me today.
We wanna know if you would try
any of eggless egg recipes so let us know
in the comments below.
Hit the subscribe button.
Hit the bell notification and have a great day.
Bye everyone.