As I mentioned in yesterday's blog post, I try to eat the traditional foods associated with the seasons. It helps me feel more aligned with Mother Earth and all that hippie stuff. But the food most associated with Ostara (or the Spring Equinox) is eggs, which symbolize the fertility of the Earth. Since I don't eat eggs, I have to get creative this time of year.
I found a recipe for Potato Egg Bake in my seasonal Llewellyn's calendar. It's basically a breakfast casserole with veggies, cheese, and (!!!) five eggs. Eek. But you know what? Anything can be made vegan and delicious. I got creative and totally flipped the original recipe all around to create a Vegan Potato "Egg" Bake.
It's flecked with potatoes, bell peppers, onions, mushrooms, and vegan cheddar. And that's held together in a yummy baked tofu omelet. Of course, I used Vegg vegan egg yolk in the recipe because I'm pretty much obsessed with this stuff. When mixed with water in a blender, it has the same taste and texture as egg yolk, so it really adds an eggy flavor to this casserole.
I'm sharing the recipe for my bake here. And then my pal Rocky, inventor of the Vegg, wants to give away an amazing Vegg prize pack to one lucky commenter. He'll include the original Vegg Vegan Egg Yolk (good for omelets, fried Veggs, tofu scrambles, eggy sauces, pasta carbonara, etc.), Vegg Baking Mix (perfect for pancakes, cupcakes, quiches, and other baked goods), and The Vegg Cookbook (loaded with recipes so you can put your Vegg to good use). Just leave a comment at the end of this post letting me know what egg-containing dish you'd like to recreate. BE SURE TO INCLUDE AN EMAIL ADDRESS if you don't have one attached to a Blogger profile. I'll pick a winner next Tuesday.
Vegan Potato "Egg" Bake
4 medium Yukon Gold potatoes, cubed
2 tsp. olive oil
1 small yellow onion, diced
8 ounces mushrooms, sliced
1 green bell pepper, chopped
1/2 tsp. dried thyme
1/2 tsp. sea salt
1/4 tsp. black pepper
2 tsp. Vegg vegan egg yolk
1/4 cup water
1 12.3-ounce package extra-firm silken tofu
1/4 cup chickpea flour
2 Tbsp. nutritional yeast
2 Tbsp. almond milk (or water)
1 tsp. turmeric
1 tsp. black salt
1 cup shredded vegan cheese (Daiya or Follow Your Heart)
Preheat oven to 350 degrees
Place potatoes in a large pot, cover with water, and bring to a boil on medium-high heat. Boil until fork tender, about 15 minutes. Drain.
Heat the oil in a non-stick skillet. Add the onions and saute for 2 to 3 minutes. Add the mushrooms and bell pepper and continue to saute for about 6 to 8 minutes or until veggies are tender. Stir in the thyme, salt, and pepper and cook for another minute. Turn off heat.
Use a blender to whip the Vegg vegan egg yolk with the water (If you have a large blender, you may need to double the Vegg to water ratio, but only use 1/4 cup in the recipe. Save the extra for another use).
Pour 1/4 cup whipped Vegg into a food processor with tofu, chickpea flour, nutritional yeast, almond milk, turmeric, and black salt. Process until smooth and creamy, stopping once to scrape down the sides of the processor bowl.
Spray a 9x9 casserole dish with non-stick cooking spray. Layer half the potatoes, half the cooked veggies, half the cheese, and half of the egg mix. Repeat the layering process with the remaining ingredients. Bake for 45 minutes.