Vegan egg yolk sounds like a contradiction but its actually a perfect comfort food for dunking your toast in.
This recipe works in its own right as a runny egg yolks alternative so delightful and dunkable, in a breakfast sandwich or as the yolk to vegan fried eggs.
Boiled eggs and soldiers were one of my fave pre vegan comfort foods except I didn’t particularly enjoy the yolk part if it was too runny AND if the white wasn’t cooked exactly right and there were all those snotty bits ewwww that was breakfast over before it even got started!
This vegan egg yolk recipe takes all that guesswork out of the equation but leaves all the deliciousness. Quick and easy with just a few ingredients, you’ll soon be dunking your toast soldiers!
The secret to that ‘eggy’ flavour is a sprinkling of kala namak (otherwise known as black salt) along with a little gram flour (thats dried chickpeas ground up into flour).
Are you ready to get dunking?
Vegan Egg Yolk, oh yeah! Lets do this….
Vegan Egg Yolk
Perfect for dunking toast, slathering in a breakfast sandwich or as the yolk to a vegan fried egg!
- 1 cup water
- 1 tbsp cornflour heaped
- 2 tablespoons soya or almond milk you could also use a light flavour oil such as sunflower
- 2 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon kala namak (black salt)
Whisk all the ingredients except the kala namak, together in a small saucepan. Set over a medium-high heat stirring constantly with a whisk until the sauce cooks and thickens (about 5 mins). Stir the kala namak in at the end. Serve and enjoy!
If you prefer you can substitute the oil for non-dairy milk,