This Vegan egg loaf recipe is absolutely a must-try if you’re looking for a plant-based substitute for conventional egg-based loaves! Using black salt, silken tofu, and chickpea flour, this bread is light, fluffy, and high in protein. It’s the ideal breakfast addition, a fantastic toast alternative, and even works in sandwiches. Everyone may then enjoy it since it is also gluten-, dairy-free, and egg-free!
Table of Contents
Why You Will Love This Recipe
- Perfect for avoiding eggs but yearning for that traditional texture, egg-free and vegan.
- Fluffy, moist, silken tofu and chickpea flour give it softness and airiness.
- Loaded with protein, this is a fantastic, plant-based breakfast choice.
- Flexible; enjoy it straight-forward, toasted, or even in sandwiches!
Ingredients
The following will help you create these mouthwatering beef meatballs devoid of breadcrumbs:
- The fundamental ingredient giving the loaf structure and a somewhat eggy texture is chickpea flour, sometimes known as gram flour.
- Adding moisture and protein, silken tofu maintains a light and fluffy texture.
- The baking powder keeps the loaf airy and helps it to rise.
- Turmeric for a naturally occurring golden-yellow eggy hue.
- Black Salt (Kala Namak) is the secret of that distinctively eggy taste!
- Garlic and onion powder give an umami, delicious dimension.
- Black pepper is a bit of warmth and spice.
- Unsweetened plant-based milk maintains moisture and helps bond the batter.
- It reacts with baking powder to produce a light, fluffy texture from Apple Cider Vinegar.
- Nutritional yeast tastes cheesy and umami.
- Either melted vegan butter or olive oil adds richness and improves texture.
👉 The complete ingredient list with measurements is in the recipe card below!
Looking for more ways to bake with plant-based ingredients? Check out these healthy baking recipes for more inspiration!
Making Vegan Egg Loaf:
Preheat Your Oven
Preheat your oven to 350°F (175°C) in first step. Parchment paper lines a bread pan or grease it.
Second: Combine the Wet Components
Whisk silken tofu, plant-based milk, olive oil, and apple cider vinegar in a mixing bowl. Give the mixture five minutes to settle; this will help to produce a lighter texture.
The Third Step is Mixing the Dry Ingredients
Whisk chickpea flour, baking powder, turmeric, black salt, garlic powder, onion powder, black pepper, and nutritional yeast in a separate bowl.
Fourth Step: Create the Batter
Add the wet liquid to the dry goods gradually, swirling until smooth. Let the batter sit for five minutes; this lets the chickpea flour absorb the liquid and thicken somewhat.
Step Five: Bake the Loaf
Spoon batter into ready loaf pan; bake for 30 to 35 minutes, or until top is firm and toothpick put into middle comes out clean.
Sixth Step: Cool and Present
Slice the bread after ten minutes of cooling. Present either as a sandwich base or warm, toasted!
Good Advice for the Perfect Vegan Egg Loaf
- Black salt (kala namak) gives it that real eggy taste.
- Let the batter rest; thickening as it rests, chickpea flour produces a fluffier texture.
- Try not to overbake; check at half an hour to prevent drying it out.
- The silken tofu should be blended; a smooth batter produces a soft and light bread.
How Should One Present ?
- Super flexible is this vegan egg loaf! These mouthwatering approaches let you savor it:
- Slice and toast first; then top with avocado, vegan, or nut butter.
- Breakfast requires sautéed greens, tofu scramble, or roasted vegetables.
- Use this Sandwich Base as a gluten-free bread substitute.
- For a vegan French toast twist, cut, dip in plant-based milk, pan-fry!
Storage and Make Ahead
Respecting Leftovers
Cover the cooled loaf in plastic wrap or store it in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Freezing
Store sliced items in a freezer-safe bag for up to two months. When the time comes to eat, toast, or reheat in the oven.
Reheating
- Oven: Warm for five to seven minutes at 300°F (150°C).
- Toaster: Quick breakfast toast slices.
- Microwave: Warm by 15 to 20 seconds.
Pair your vegan egg loaf with a warm bowl of Panera-style tomato soup for a satisfying and comforting meal.
FAQs
1. Could I substitute another flour for chickpea flour?
Though soy flour or a combination of all-purpose and cornstarch are substitutes, chickpea flour is ideal for texture.
2. What does kala namak, black salt, accomplish?
Black salt tastes naturally like sulfur; hence, this loaf tastes more like eggs. Normal salt works if you don’t have it, but the eggy taste will be lost.
3. Could I create an oil-free version?
Indeed. Cut off the oil or butter; the texture may be drier.
4. Can I toss vegetables into the loaf?
Of course! Try blending sautéed mushrooms, sun-dried tomatoes, or chopped spinach for more taste.
Conclusion
Perfect for breakfast or snacking, this vegan egg loaf is a great, high-protein option free of eggs. Without eggs, it is soft, fluffy, and bursting in flavor! Enjoy it in your preferred plant-based meals, toasted, or on its own 😋.
Vegan Egg Loaf
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
For the Vegan Egg Loaf
- 1 1/2 cups chickpea flour (gram flour)
- 1/2 cup silken tofu blended until smooth
- 1 tsp baking powder
- 1/2 tsp turmeric for color
- 1/2 tsp black salt (kala namak) for eggy flavor
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup unsweetened plant-based milk soy, almond, or oat
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast for umami flavor
- 1 tbsp olive oil or melted vegan butter
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together silken tofu, plant milk, apple cider vinegar, and olive oil. Let sit for 5 minutes.
- In a separate bowl, whisk together chickpea flour, baking powder, turmeric, black salt, garlic powder, onion powder, black pepper, and nutritional yeast.
- Gradually add the wet mixture into the dry ingredients, stirring until smooth. Let it sit for 5 minutes to allow the batter to thicken.
- Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until the top is set and a toothpick inserted comes out clean.
- Let cool for 10 minutes before slicing. Serve warm as a toast substitute, in sandwiches, or as a protein-packed breakfast option.