Hi everyone today we have the eighth and final recipe in our summer season a homemade vegan bacon egg and cheese.
BLOG POST: [ Ссылка ]
GET MY COOKBOOK: [ Ссылка ]
SIGN UP FOR MY NEWSLETTER: [ Ссылка ] *BEST WAY TO NEVER MISS NEW CONTENT
MY CAMERA: [ Ссылка ]
PANS I LIKE: [ Ссылка ]
CHICKPEA FLOUR: [ Ссылка ]
NUTRITONAL YEAST: [ Ссылка ]
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
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
TikTok: [ Ссылка ]
Plantifully Based is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon and if you decide to purchase through a link I will receive a small commission. This helps to power recipes and content!
