What a breakfast! Cruelty-free, vegan, gluten-free and nearly as fast as a bowl of cereal (honestly!). Just to be clear, we aren’t constructing an entire egg, just making the hot, gloopy centre that we can dip some hot buttered toast into.
It’s basically a whisk it all together job, the only ingredient that you might not have in your cupboard is a foxy little salt called Kala Namak. It isn’t too hard to come by and its sulphurous odour makes it a great option whenever you want to give something that eggy taste without using eggs.
Ingredients
- 1 cup water
- 1 tbsp + 1 tsp cornflour
- 2 tbsp oil
- 2 tsp nutritional yeast
- 3/4 tsp kala namak
- 1/4 tsp turmeric
Pour the water into a small sauce pan and add the cornflour. Whisk the two together until smooth with a hand whisk.
Then add the rest of the ingredients to the pan, at this point you probably want to stick your toast on – it’s all about to happen very quickly.
Stick the heat on and keep whisking, it will soon thicken up. Once it’s thickened, it’s ready to serve! (Pro-tip, boil the kettle for cups of tea, pour the left over water into an empty bowl to warm it up. Chuck out the water and put your dippy egg straight into the bowl to keep it warmer for longer.)
That is literally all there is to it, your dippy egg is complete!
Serve with hot toast, the bread in the picture is some gluten-free, vegan bread that I have been working on. The recipe will be online soon. I have found it a real struggle to find bread that is gluten-free, vegan and affordable! Most gluten-free breads use egg whites to help substitute the missing proteins found in wheat. If you have any top tips for finding gluten-free, vegan bread in the supermarket, let me know!
Snackalina out. x
SnackalinaEATS 
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