egg loaf vegen recipe
A protein-rich, plant-based alternative to traditional egg dishes, featuring chickpeas, tofu, and vegetables. This versatile vegan loaf offers a hearty breakfast option with a texture similar to traditional egg dishes while remaining completely plant-based.
Ingredients
- 1 tbsp - Olive oil Extra virgin Extra virgin for sautéing
- 1 cup - Chickpea flour Main structure Main structure
- ½ cup - Silken tofu Creaminess and binding
- 2 tbsp - Flaxseed meal Binding agent
- 1 cup - Plant-based milk Unsweetened almond milk
- 1 cup - Vegetables Mixed (e.g., bell peppers, spinach)
- 2 tbsp - Nutritional yeast Cheesy flavor
- ½ tsp - Garlic powder Flavor
- ½ tsp - Onion powder Flavor
- 1 tsp - Dried thyme Optional
Instructions
- Preheat oven to 350°F (175°C)
- Prepare flax egg by mixing flaxseed meal with water
- Drain and mash chickpeas in a large bowl
- Crumble tofu and mix with mashed chickpeas
- Sauté vegetables until softened
- Combine all ingredients in a large mixing bowl
- Line a 9x5 inch loaf pan with parchment paper
- Transfer mixture to the pan and press down firmly
- Cover with foil and bake for 30 minutes
- Remove foil and bake for additional 15-20 minutes until golden brown
- Cool in pan for 10 minutes
- Transfer to wire rack and cool for additional 20 minutes before slicing
Notes
- Can be stored in the refrigerator for 3-4 days
- Freezer-friendly for up to one month
- Can be customized with different vegetables and seasonings
- Reheating options include microwave, oven, or skillet
- Gluten-free if using certified gluten-free ingredients