Super easy vegan egg and soldiers

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This used to be an old childhood favourite of mine! This version is totally vegan, gluten-free, high in protein and super delicious as a breakfast or snack. And the best thing is that it takes less than 10 minutes to make!




INGREDIENTS (4 portions):

  • 1 1/2 tsp polenta (use the one that only takes up to 5 minutes to cook)
  • 50g chickpeas
  • 1/2 cup water
  • 45g melted margarine
  • 3/4 tsp turmeric
  • 1/2 tsp kala namak salt
  • 1/4 tsp garlic powders
  • 1 tsp sunflower oil
  • 1 1/2 tbsp nutritional yeast
  • Bread cut into strips (normal or gluten-free bread)

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METHOD:

Add all ingredients (I normally melt the margarine in a bowl in my microwave for a few seconds) to a smoothie blender and blend until smooth 30 - 60s.


Pour the mixture into a pan and cook at medium heat for about 5 minutes or a bit longer until it gets an egg yolk like thickness.


Done! Serve with bread strips. Enjoy your egg and soldiers!


And if you liked this egg recipe, try my fried vegan egg on toast recipe.




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