I haven't baked in forever, but I had to dust my cupcake pan off to test out the new Follow Your Heart Vegan Egg.
What's the biggest difference with this egg replacement? You can actually scramble it like chicken eggs! Crazy, huh?
Even though I haven't scrambled them yet (not a fan of scrambled eggs), you can see The Sexy Vegan make it here), I had to test the vegan egg in bang bang cauliflower and cupcakes.
All you need is 2 tablespoons of the vegan powder (main ingredients are algal flour & algal protein - see the other ingredients here), 1/2 cup cold water and a whisk (or blender) per egg.
This product is gluten-free, non-gmo and soy-free
Here's the review video....
Products mentioned in the video:
Recipe for the Bang Bang Cauliflower - the original recipe is vegetarian and from Kirbie's Cravings. I switched out a few ingredients (and omitted one) to make it vegan.
Bang Bang Cauliflower
Prep Time: 10
Cook Time: 20-30
Keywords: snack vegan
Ingredients (2-3 servings)
- 1/2 head of cauliflower, cut into bite sized florets
- 2 cups panko bread crumbs (check label to ensure it's vegan)
- 2 vegan eggs
- 1 tbsp fresh parsley, finely chopped (optional, for garnish)
- 2 tbsp sweet chili sauce
- 2 tsp sriracha
- 1/4 cup vegan mayo (Just Mayo is a good brand)
Preheat oven to 400F.
In a small bowl, dip cauliflower pieces in vegan egg.
Place panko crumbs in a second bowl and then roll in cauliflower until fully coated.
Place on baking sheet.
You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites.
Repeat until all cauliflower is coated.
Bake for about 20 minutes (bake longer if you prefer a crunchy and/or darker coating)
While cauliflower is cooking, make the bang bang sauce.
Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping.
Garnish with fresh parsley, if desired.