Vegan Egg Recipe By Tasty

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
• Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
• In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
• Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
• Pour the batter into the baking dish and smooth the top with a spatula.
• Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
• Slice into 9 equal-sized pieces and serve.
• Enjoy!

Steps:

• Make the yolk: In a food processor or high-powered blender, combine the kabocha squash, canola oil, 10 tablespoons of water, the black salt, and kosher salt. Blend until completely smooth, about 1 minute, stopping to scrape down the sides as necessary. Transfer to a medium pot.
• In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch. Add to the yolk mixture.
• Bring the yolk mixture to a low boil over medium-low heat, whisking constantly, until the mixture thickens to the consistency of pudding, 3-4 minutes.
• Transfer the yolk mixture to a medium bowl and refrigerate until cooled completely, about 30 minutes.
• While the yolk mixture cools, make the white: In a blender, combine the tofu, rice flour, water, black salt, coconut milk, and kosher salt. Blend until completely smooth. Transfer to a liquid measuring cup and set aside.
• Using a ½ ounce domed silicone mold, divide the yolk mixture evenly between the cups. Refrigerate for 3 hours, until the yolks are set. (If you don't have a silicone mold, a tablespoon measure works well here).
• Remove the yolks from the molds. Set on a paper towel-lined plate.
• Heat 2 teaspoons of canola oil in a small skillet over medium heat. Pour about 1½-2 tablespoons of the egg white mixture into the skillet. Spread around slightly to get an 'egg white' shape. Place a yolk, flat side down, on the white. Cover the skillet with a lid and reduce the heat to low. Cook for 3-4 minutes, until the edges of the white are very lightly browned and the yolk is warmed through. Repeat with remaining white and yolks, adding more oil to the pan as needed.
• Season the "eggs" lightly with salt and pepper, then serve.
• Enjoy!