Vegan Toad in the Hole
This vegan twist on an American classic features vegan egg nestled in buttery toast and served with the most delicious vegan yolk sauce.
Ingredients
- 4 slices bread of choice
- 1 recipe vegan egg yolk sauce*
- 1-2 tablespoons vegan butter
Vegan Egg
- ⅔ cup garbanzo bean flour
- 3 tablespoons nutritional yeast
- ¼ teaspoon ground turmeric
- ½ teaspoon kala namak (black salt)
- ¼ teaspoon black pepper
- ⅔+ 1tbsp cup water
Instructions
- Prepare bread slices by using a glass or a circular cookie cutter to cut out circles in the middle of the bread, careful not to cut through the crust. (This is a good time to prep the vegan yolk sauce if you haven't already.)
- In a bowl whisk together the vegan egg ingredients until smooth.
- Heat a non-stick skillet or pan to medium heat and lightly butter the surface. In a single layer, place all the bread on the skillet and fill the holes with about ⅓ cup of the egg mixture.
- Lightly butter the top of the bread around the egg mixture and the circular toasts. Cook the little circles for 1-3 minutes per side until browned to your liking, then remove.
- Cook the eggy toasts for 5-6 minutes, until the eggy center has just began to solidify. Flip and let cook for another 2-4 minutes until golden brown.
- To serve, top the eggy toasts with yolk sauce, and don't forget to dip those cute little circles in the yolk sauce too!
Notes
*Find the easy recipe for Vegan Egg Yolk Here!
Storage- If you have leftovers they can be stored in a sealed container in the fridge for up to 3 days. Reheat in a skillet until warmed through and warm the yolk sauce and give it a good mix to bring it back to life.
Egg Substitution- Store bought Just Egg can be substituted for the homemade chickpea egg in this recipe if desired. Use about ⅓ cup of Just Egg per toast and cook per the recipe above. Note- Make sure your skillet is non-stick and buttered well, as Just Egg will stick easily if not.