Vegan Eggs and Soldiers
This vegan version of eggs and soldiers is a perfect plant based treat for children and adults alike and I am sure will bring back memories.
Servings: 4 people
Calories: 142kcal
Ingredients
- 240 g Water
- 27 g Vegetable Oil
- 12 g Cornstarch
- 3 g Nutritional Yeast
- 1 g Black Salt
- 0.5 g Yellow food Colouring or 1 g of Turmeric Turmeric will change the flavour profile and may not give the perfect result
- 4 piece Wholemeal Bread
- Vegan Butter (optional)
Instructions
- Add the yeast, cornstarch and colouring all into a pan. Gently start whisking in the oil and then the water, making sure to stir firmly and consistently all around the pan to ensure there are no lumps or patches of dry ingredients left.
- Bring to a boil on a low heat until the mixture thickens slightly and has a slow gentle boil.
- Transfer to small glass ramekins or even egg cups to serve with lightly toasted and buttered bread for the perfect vegan treat.
Notes
This mixture is absolutely perfect for use in dishes that require an eggy glossy sauce such as Carbonara or added to Chinese egg fried rice.
Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Potassium: 85mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Calcium: 32mg | Iron: 1mg