Breakfast

Vegan Egg Patties is for Breakfast.

Vegan Egg Patties takes 5 minutes to prepare.

Vegan Egg Patties takes 10 minutes to cook.

Vegan Egg Patties makes 10 servings.

The ingredients for Vegan Egg Patties are:

1 box Silken Tofu
3 TBSP Nutritional Yeast
1 TBSP Olive Oil
1/2 tsp Tumeric
3 tsp Black Salt (you can leave this out if you can't find it, but this is what provides the eggy flavor)
1/2 Cup Chickpea Flour
1 TBSP Arrowroot Powder

Here is how you make Vegan Egg Patties:

Makes roughly 12 3-inch servings (although I usually put 2 servings on each english muffin)Add all ingredients to blender and blend until smooth. You may want to add a tablespoon or two of water (but no more) if the flour is not blending in well.Use a small spatula to drop about 3 TBSP onto a warm skillet and spread out with the spatula to about 3-inch circle (1/8 to 1/4 inch thick). It will not be an exact circle nor of even thickness but that is ok.Cook on medium heat for 2-3 minutes until it has gotten a darker, duller yellow and has firmed a bit. Flip and cook the other side for 2-3 minutes until golden-brown.You can serve any way you want, but I like it on a vegan english muffin (hard to find, i'm lucky my local co-op sells a great brand) with veggie-bacon and vegan holldandaise sauce. Lately i've been using Daiya vegan cheese instead of the hollandaise sometimes.Can be stored in the fridge for a few days and then reheated in the microwave for a quick breakfast.Number of Servings: 10

The nutritional information for Vegan Egg Patties is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 60.7

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 25.7 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 1.1 g
• Protein: 4.9 g

The dietary needs meet for Vegan Egg Patties is Vegan