Dippy Vegan Egg

By The Irritable Vegan

Average rating: 5.0 • Rated by 2 users

Servings: 1

Total time: 10 min

Preparation time: 5 min

Cooking time: 5 min

Cooking methods: Simmering , Grilling

Difficulty: Beginner

This dippy v’egg is one of those vegan recipes that always divides opinion, whilst some of us may crave the nostalgic dunk and crunch others avoid anything that resembles food from their pre-vegan days.

Ingredients

Dippy Vegan Egg

vine tomato • 60 g
almond milk • 80 ml
nutritional yeast • 2 tbsp
olive oil • 1 tbsp
cornflour/cornstarch • 1 tsp
dijon mustard • 1/2 tsp
black salt • 1/8 tsp
ground turmeric • 1/8 tsp

Toasted Soldiers

1 portion FODMAP safe gluten-free bread
olive oil • 1 tsp
salt • 1 pinch
fresh cracked black pepper • 1 pinch

Steps

Dippy Vegan Egg

1

1. Deseed the tomato and finely dice the flesh.

2

2. Add all the ingredients for the dippy sauce into a blender. Blitz until the sauce is smooth and golden, approx 30 seconds to 1 minute.

3

3. Pour the sauce into a non-stick pan and simmer gently until thickened to your liking. Keep stirring to ensure it doesn't stick. Don’t allow it to boil and bubble too rapidly. Mine only needed to simmer for 90 seconds.

4

4. Pour the sauce into a large egg cup, small container or glass jar. Make sure whatever you use is deep and wide enough to allow the soldiers to be properly submerged.

Toasted Soldiers

1

1. Slice your bread into thick fingers and lay them out in a single layer on a baking tray. Lightly brush both of the widest surfaces with olive oil and sprinkle with a tiny pinch of salt and pepper.

2

2. Toast the bread for a few minutes, under a hot grill or broiler, until golden. Flip over and toast the other side until evenly golden on both sides.

3

3. Dunk the toasted soldiers into the dippy egg sauce and enjoy!

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