Vegan Eggs – Sunny Side Up!

Serves 8 'eggs' | Prep time: 10 mins | Cooking time: 25 mins

INGREDIENTS

Yolk

• 150g pumpkin, steamed and cooled
• 2 Tbsp cornflour
• 2 Tbsp water
• 1 Tbsp nutritional yeast
• 1/4 tsp black pepper
• 1/4 tsp black salt*

White

• 2 Tbsp cashew butter
• 8 Tbsp glutinous rice flour
• 200ml water
• Pinch of salt

METHOD

1. To make the yolk, blend pumpkin, cornflour, water, black pepper, salt and nutritional yeast in a blender until smooth.
2. Next blend cashew butter, rice flour, water and salt until smooth to make the white.
3. In a non-stick frying pan on medium to high heat, spoon 2 tablespoons of white mixture onto surface of the pan. Allow to spread and cook for about 20 seconds.
4. Add a dollop of yolk mixture into the centre of the white. Cook until white is firm and transfer to a baking sheet lined with parchment paper.
5. Once all eggs have been made, place in oven at 170C/338F for about 10 minutes to cook through.
6. Serve warm.

Note: *Black salt is also known as ‘kala namak’ and can be found in local supermarkets, and Asian or Indian grocers. It has a sulphurous smell and taste. It can also be called Himalayan black salt.