Vegan Egg Yolk Recipes

VEGAN "EGG YOLK" SUBSTITUTE

Vegan

I found the original recipe on betterbatter.org/egg-yolk-subs titute-vegan and modified it based on what I had on hand - namely a blend of chickpea and all-purpose flour (I was using it in shortbreads anyway which used regular flour so they didn't need to be GF). I was shocked at how wonderfully this worked, once I realized that an electric mixer (hand or stand) is not optional for proper consistency!

Provided by YummySmellsca

Categories Beans

Time 5m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons chickpea flour
2 tablespoons all-purpose flour
1/2 cup water
2 teaspoons canola oil
yellow food coloring, if desired

Steps:

In a microwave-safe bowl, whisk together flours and water until smooth.
Heat for 2 minutes, beating with a hand mixer halfway through.
Add oil and beat in well - add enough extra oil to make the consistency of the mixture like beaten egg yolks - this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.
Use immediately or store tightly covered in the fridge up to 1 month.
This will replace 2 yolks.

VEGAN EGG YOLK

Vegan Egg Yolk image

It's a vegan egg yolk! Just 5 minutes to make, only 6 ingredients, is completely cholesterol free (unlike the cholesterol bombs of an egg yolk), and is incredibly, super delicious with toast dipped into it. Rich, creamy, savoury, umami, with a crack of pepper on top, oh yeah, I am loving my breakfast today!

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories Breakfast

Time 5m

Number Of Ingredients 6

Ingredients

1 cup water
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons light oil ((such as canola or vegetable))
2 teaspoons nutritional yeast
3/4 teaspoon black salt ((also called kala namak))
1/4 teaspoon turmeric

Steps:

In a small pot, whisk together the water and cornstarch. Now stir in all of the remaining ingredients. Put over medium-high heat and whisk while it cooks. Cook for 3 to 5 minutes until the dipping sauce thickens. Serve hot with strips of buttered toast and a crack of pepper.

Nutrition Facts : Calories 68 kcal, Fat 7 g, Sodium 439 mg, ServingSize 1 (1/4 of the sauce), Carbohydrate 1 g, Protein 1 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g

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