Vblta Grain Bowl With Vegan Soft Boiled Eggs Recipe
By Hot For Food
🔪Prep Time: 35 minutes
👩🍳Cook Time: 35 minutes
vegan egg white
225 g silken or soft tofu (about a 1/2 block of tofu drained from package)
1 tbsp white distilled vinegar
1 tsp white miso paste
3/4 C water
1 tsp agar agar powder
½ tsp sea salt
½ tsp kala namak
vegan egg yolk (makes about a 1/2 cup)
1 C diced carrot
1/4 C melted vegan butter
2 grape tomatoes
1/4 C reserved carrot cooking water
1/4 C unsweetened nondairy milk
1 tbsp nutritional yeast
¼ tsp kala namak
portobello mushroom bacon
2 portobello mushroom caps (sliced 1/4-inch thick)
1/4 C low-sodium soy sauce or tamari
2 tbsp maple syrup
1 tbsp liquid smoke
1 tsp smoked paprika
1 tbsp vegetable oil
3/4 C / 127 g quinoa
1 C water
bay leaf (optional)
pinch sea salt (optional)
1 pint whole cherry tomatoes
4 to 6 green leaf lettuce leaves, thinly sliced into ribbons
1 avocado, thinly sliced
ground black pepper, to taste
vegan ranch dressing (makes about 1 cup)
1 C vegan mayonnaise
2 tbsp unsweetened nondairy milk
2 tsp apple cider vinegar
1 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped chives
1To make the vegan egg white, use a nut milk bag or a nonstick bamboo steamer cloth to squeeze out as much moisture as you can from the silken/soft tofu.
2Add tofu to a small food processor, along with white vinegar, white miso paste, water, agar agar powder and sea salt. Blend until very smooth and let it sit for 5 minutes at room temperature.
3Pour the egg white mixture into a saucepan and heat over medium. Stir using a rubber spatula until the mixture comes to a low simmer, for about 5 to 7 minutes. It should thicken up slightly and start to resemble a thick pancake batter. Remove from heat and whisk in kala namak, off the heat.
4Pour the tofu mixture into an egg mold. Cool at room temperature for 30 minutes and then transfer the mold to the fridge for at least 90 minutes until set.
5To make the vegan egg yolk, boil diced carrots in a small saucepan until a fork pokes through the pieces easily. It takes about 6 to 8 minutes, once the water is at a boil. Reserve 1/4 cup of the cooking water and drain the carrots.
6Add carrots to a high-powered blender along with the reserved cooking water, melted vegan butter, grape tomatoes, unsweetened nondairy milk, nutritional yeast, and kala namak. Blend until very smooth and set aside.
7To finish the soft boiled egg, remove the egg whites from the fridge. Use a melon baller to carefully scoop out where the yolk will sit, being careful not to scoop all the way to the bottom.
8You can either pour the warm-ish egg yolk mixture right from the blender into the egg whites or if you want you can pre-make all the eggs with egg yolks and keep them chilled in the fridge for serving later. It’s personal preference on which texture you like better!
9Preheat oven to 350°F.
10To make the mushroom bacon, add the soy sauce/tamari, maple syrup, liquid smoke, smoked paprika, and vegetable oil into a mixing bowl and whisk to combine. Add the sliced mushrooms and toss with your hands to coat them well. Set them aside to marinate for at least 15 minutes.
11Line a large baking sheet with parchment paper. Add the mushrooms in one layer leaving some room for the grape tomatoes. Use reserved marinade for brushing during baking. Add the cherry tomatoes to the baking sheet and use some foil to separate them from the mushrooms. Bake for 12 to 15 minutes, then flip the tomatoes and mushrooms. Brush more marinade on the mushroom slices, and bake for another 12 to 15 minutes. You might need to remove the cherry tomatoes before the mushrooms are done baking.
12To cook the quinoa, add quinoa, water, bay leaf, and a pinch of sea salt to a medium saucepan and heat over medium. Once it begins to simmer, turn the heat down to low and cover with a lid, cooking for about 12 to 15 minutes. Once cooked, remove the lid and fluff with a fork to let residual steam escape and set aside.
13To make the vegan ranch dressing you can whisk everything together in a mixing bowl or jar until well combined. If you blend it together, just be sure to fold in the fresh herbs after blending so it doesn’t turn green. Refrigerate the dressing until ready to serve the grain bowls.
14Begin assembling the bowl with about a cup of cooked quinoa per serving. Add lettuce, avocado, portobello bacon, and blistered tomatoes. Drizzle the ranch dressing generously on top. Then place 2 vegan soft boiled eggs on top per serving, and garnish with fresh ground black pepper.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.