Hi everyone today we have the eighth and final recipe in our summer season a homemade vegan bacon egg and cheese.
BLOG POST: https://plantifullybasedblog.com/2023/08/16/homemade-vegan-bacon-egg-and-cheese/
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VEGAN EGG
1 cup (120g) chickpea flour
1 1/2 tablespoons (7g) nutritional yeast
2 teaspoons (8g) baking powder
1/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/3 cup + 1 tbsp vegan yogurt (90g)
1/3 (150g) block firm tofu
3/4 cup (180ml) nondairy milk, unsweetened and unflavored
VEGAN BACON
1 (8 ounce/224g) block tempeh
2 tablespoons (30ml) low sodium soy sauce
2 tablespoons (30ml) maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons (30ml) water
OTHER
Spray oil
6 English muffins, or any bread of choice
1/2 cup (56g) vegan cheese or 6 slices vegan cheese
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