Brown Girl Vegan

Category: Breakfast

  • Airfryer Stuffed Portabello Mushrooms

    Airfryer Stuffed Portabello Mushrooms

    These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they’re addictive & delicious!

    Looking for an easy, delicious AND high protein breakfast idea? I gotchu. Make these healthy, balanced breakfast stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive meal.

    In this recipe, we used extra firm tofu to recreate ‘scrambled eggs’ with a similar texture by crumbling them. To recreate the flavours, the secret ingredients are black salt for that egg-y smell as well as nutritional yeast for the flavour.

    You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.

    Ingredients You Need

    • vegan egg ‘substitute’
      • extra firm tofu
      • turmeric
      • black salt
      • garlic powder
      • onion powder
      • chopped chives
      • portabello mushroom stems
    • big portabello mushrooms – you can use smaller ones too!
    • seasonings – light soy sauce, paprika
    • sweetener – agave or maple syrup
    • lemon juice
    • extra virgin olive oil
    • avocado mash – cilantro, lemon juice, garlic powder

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos.

    Allium free substitutions: Use asafoetida (hing) in place of onion and garlic powder.

    Print Recipe

    Airfryer Stuffed Portabello Mushrooms

    These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they're addictive & delicious!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: American, Western
    Keyword: breakfast, mushroom recipes, vegan egg
    Servings: 2

    Ingredients

    Vegan Egg Scramble

    • 225 g extra firm tofu
    • 1/4 tsp turmeric
    • 1/2 tsp black salt
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tbsp nutritional yeast
    • 2 tbsp chopped chives
    • chopped mushroom stalks

    Portabello Mushrooms

    • 6 big portabello mushrooms
    • 2 tsp soy sauce
    • 1 tsp agave
    • 2 tsp lemon juice
    • 1 tsp paprika
    • 2 tbsp olive oil
    • salt
    • black pepper

    Cilantro Avocado Mash

    • 1 avocado
    • 2 tbsp chopped cilantro
    • 1/2 tsp garlic powder
    • salt
    • black pepper

    Garnish

    • paprika
    • chopped chives

    Instructions

    • Remove stems from mushrooms and brush them with the sauce mixture generously.
    • Crumble extra firm tofu and mix together all spices, herbs and the chopped stalks of the portabello mushrooms.
    • Stuff the mushrooms with the vegan egg scramble. Air fry for 10 minutes at 180C.
    • Mash avocado and add all the ingredients before mixing them together.
    • Serve with avo mash on top of the mushrooms with a sprinkle of paprika and chopped chives. Enjoy!
  • Fluffy Protein Banana Pancakes

    Fluffy Protein Banana Pancakes

    These protein-packed banana bread pancakes are fluffy, healthy and a nutritious start to your day, with just a handful of pantry staples.

    If you’re looking for the perfect booster breakfast that is vegan and refined sugar free, nothing beats these protein packed pancakes. These banana pancakes are a delightful twist on the classic pancake recipe, adding natural sweetness and the fragrant banana bread flavour.

    They are also mildly sweet, fluffy and versatile. You can switch up maple syrup for golden or chocolate syrup. You could also add some fresh fruit as toppings, like strawberries and blueberries because why not?

    Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be tasty like cake without using any animal products! And while incorporating healthy and filling ingredients.

    What Ingredients Do I Need?

    • oat flour – this forms a lovely gluten free base (check if oats are vegan). I usually pulse rolled or steel cut oats for 5-6 times until it’s fully ground into flour. The best healthy and economical flour option!
    • whole wheat flour – you can substitute this with gluten free flour.
    • almond flour – gives a nutty flavour profile and adds to the taste.
    • vanilla protein powder – this gives a dessert-like vanilla flavour while packing in more protein (depending on which protein powder you use)
    • baking powder
    • ground cinnamon
    • ripe bananas – the more ripe the bananas, the sweeter your pancakes will be. The protein powder I used contains sweetener, so for this recipe the less sweet they are, the more balanced they will taste.
    • flax egg – because we don’t do real eggs.
    • milk – I used oat milk but you can use soy milk for higher protein content!
    Print Recipe

    Fluffy Protein Banana Pancakes

    These protein-packed banana bread pancakes are fluffy, healthy and a nutritious start to your day, with just a handful of pantry staples.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast
    Cuisine: American, Fusion
    Keyword: pancakes
    Servings: 2

    Ingredients

    • 1 cup oat flour (1 cup gluten free oats)
    • 2/3 cup all-purpose flour
    • 1/3 cup almond flour
    • 2 tbsp vegan vanilla protein powder
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp ground cinnamon
    • 1 large ripe banana (or 2 medium ripe bananas)
    • 1 tbsp flax meal (+ 3 tbsp water to make flax meal)
    • 1 cup plant milk

    Instructions

    • Combine flax meal and water, give it a good mix and let it sit for a few minutes.
    • Place the oats in a blender or food processor and pulse until they form a fine flour-like consistency.
    • To a bowl, combine oat flour, all-purpose flour, almond flour, vanilla protein powder, baking powder and ground cinnamon.
    • In a separate bowl, mash bananas and flax meal. Mix well.
    • Combine wet mixture to dry ingredients. Add in plant milk gradually while mixing the batter. If the batter is too thick, you can add a splash of milk to reach your desired consistency.
    • Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
    • Once the skillet is hot, pour about 1 ladle of batter onto the skillet for each pancake. Use the back of the ladle to spread the batter immediately into a circle if needed.
    • Cook the pancakes for 3-5 minutes, or until bubbles form on the surface and the edges look set.
    • Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
    • Repeat with the remaining batter, greasing the skillet as needed between batches.
    • Serve the protein pancakes warm with sliced bananas and maple syrup. Enjoy!

  • Chickpea Omelette with Pea Pesto

    Chickpea Omelette with Pea Pesto

    This protein packed chickpea omelette, filled with vegetables and drizzled with a pea pesto is the right way to kickstart your morning!


    Chickpea omelette is made with chickpea flour (also known as gram flour) and is a delicious and nutritious alternative to eggs. It’s a versatile breakfast recipe that can also be enjoyed any other time of day and it’s sure to please everyone with its flavourful taste and egg-like texture.

    Add more protein and flavour with a simple pea pesto spread made with pea sprouts, peas, basil and spices. A filly and hearty meal with 22 grams of protein per serving! This recipe is also naturally gluten free as we use only chickpea flour and vegetables.

    What Ingredients Do I Need?

    • chickpea flour
    • nutritional yeast – for that cheesy flavour
    • turmeric – for colour
    • black salt (also known as kala namak) – smells like egg!
    • mushroom seasoning – for extra umami
    • pea pesto – peas, pea sprouts, basil & walnuts + other pesto essentials
    • vegetables – you can use any vegetables here like spinach, mushrooms and broccoli
    Print Recipe

    Chickpea Omelette with Pea Pesto

    This protein packed chickpea omelette, filled with vegetables and drizzled with a pea pesto is the right way to kickstart your morning!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast
    Cuisine: Fusion
    Keyword: omelette, vegan egg
    Servings: 1

    Ingredients

    Chickpea Omelette

    • 1/2 cup chickpea flour
    • 2/3 cup water
    • 2 tbsp nutritional yeast
    • 1/2 tsp turmeric
    • 1 tsp black salt
    • 1 tbsp olive oil

    Pea Pesto

    • 1 cup pea sprouts
    • 1/2 cup peas
    • 1/4 cup basil 10g
    • 2 tbsp nutritional yeast
    • 1/4 cup walnuts
    • 1 tsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tsp salt
    • pinch black pepper

    Veggie Stirfry

    • 1 tbsp olive oil
    • 1/4 cup mushrooms
    • 1 cup broccolini or baby spinach
    • 2 tbsp chopped sundried tomatoes
    • 1/2 tsp salt

    Instructions

    • In a mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric powder, mushroom seasoning, salt, and pepper. Whisk until smooth and well combined.
    • The batter should have a pancake batter-like consistency. If it's too thick, add a little more water; if it's too thin, add a little more chickpea flour.
    • Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with oil or cooking spray to prevent sticking.
    • Once the skillet is hot, pour a ladleful of the batter onto the center of the pan. Twirl the pan to ensure batter is spread into a thin, even layer.
    • Let the omelette cook for 2-3 minutes, or until the edges start to firm up and bubbles form on the surface.
    • Carefully flip the omelette using a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
    • To a high speed blender, combine ingredients for the pea pesto and blend until smooth.
    • Stir fry veggies until they are cooked in olive oil and season them with salt and pepper.
    • Spread pea pesto on half the omelette. Fill in with vegetables and drizzle some more pea pesto on top.
    • Gently fold the other half of the omelette over the fillings to create a half-moon shape.
    • Serve!
  • Cinnamon Toast Crunch Smoothie

    Cinnamon Toast Crunch Smoothie

    This high protein, dairy free creamy cinnamon toast crunch smoothie can be made in less than 5 minutes and is an absolute treat!

    Imagine a velvety base oat milk, banana and vanilla protein powder, paired with the aromatic essence of ground cinnamon. This smoothie is perfect to boost your energy levels in the morning with its high protein content or makes the perfect post-workout pick me up drink.

    Inspired by the popular Cinnamon Toast Crunch cereal, this smoothie is only made with whole foods free of dairy, gluten and refined sugars.

    My pro tip: Try adding mushroom powders like lion’s mane mushroom or reishi mushroom powders for an added boost of natural energy.

    What Ingredients Do I Need?

    You would need these ingredients for the perfect creamy cinnamon smoothie:

    • frozen bananas
    • vanilla protein powder
    • almond butter
    • cashews
    • ground cinnamon
    • flax meal
    • oat / almond / soy milk (soy milk for more protein but any plant milk works)
    • granola (topping)

    Always make sure your fruits are frozen for the perfect texture in smoothies. This recipe is 100% vegan and gluten free (substitute oat milk with gluten free oat milk or any other plant based milk).

    Print Recipe

    Cinnamon Toast Crunch Smoothie

    This high protein, dairy free 5-ingredient creamy cinnamon toast crunch smoothie can be made in less than 5 minutes and is an absolute treat!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Drinks
    Cuisine: Fusion
    Keyword: smoothie, smoothie recipes
    Servings: 1

    Ingredients

    • 2 frozen bananas
    • 1 tbsp flax meal
    • 6 cashews
    • 2 scoops vegan vanilla protein powder
    • 2 tbsp almond butter
    • 1/2 tsp ground cinnamon
    • 1.5 cups plant milk (oat / almond / soy)
    • 2 tbsp granola

    Instructions

    • Add all the ingredients to a high speed blender. Save 1 tbsp almond butter to add to the cup. Add more milk if required to reach your desired consistency.
    • Line the cup with streaks of 1 tbsp almond butter.
    • Blend for 30 seconds to 1 minute. Transfer to the cup and top with some granola. Serve cold!

  • Vegan Date Shake

    Vegan Date Shake

    Rich, sweet and creamy, this date shake is not only the perfect way to break fast, but also a delicious energy booster for any time of the day. Delicious!

    Dates, which are the fruit of the date palm tree, have a rich, caramel-like flavour and are naturally sweet. Medjool dates are the most flavourful and soft so they also make a natural sweetener in smoothies. Date shakes are often consumed to break a fast, particularly during Ramadan, as the sun sets.

    It’s no wonder this delicious and creamy drink is the perfect way to break fast or even start your day – dates provide a quick source of natural sugars to replenish energy levels after a day of fasting.

    While the traditional recipe is simpler, this version is packed with a little extra yummy ingredients like bananas, oats, flax meal and peanut butter so it’s the perfect smoothie you can drink before or after a workout!

    What Do I Need?

    • frozen bananas – these are key for the perfect texture.
    • medjool dates – these are the softest and most flavourful. You can try tunisian dates which are slightly less sweet but you can add more of them.
    • oats – you can use rolled or steel cut oats (steel cut oats will take longer to blend)
    • flax meal – you can substitute this with chia seeds or feel free to leave it out too if you don’t have them
    • cinnamon – to add some flavour
    • unsweetened peanut butter – bananas and dates already make this drink very sweet so a smooth unsweetened version would work best
    • unsweetened plant milk – I love oat or almond as they add a light refreshing touch

    This recipe will be gluten free if you use gluten free oats and oat milk. You could also leave out the oats and substitute with almond or soy milk. If you’d like it to be served more cold, toss in 2-3 ice cubes in there before blending!

    Print Recipe

    Vegan Date Shake

    Rich, sweet and creamy, this date shake is not only the perfect way to break fast, but also a delicious energy booster for any time of the day. Delicious!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Dessert, Drinks
    Cuisine: Middle East
    Keyword: smoothie, smoothie recipes
    Servings: 1 or 2

    Ingredients

    • 2 frozen bananas
    • 3 medjool dates (1-2 if you want it less sweet)
    • 2 tbsp oats
    • 1 tbsp flax meal
    • 1/2 tsp cinnamon
    • 1 tbsp unsweetened peanut butter
    • 2 cups unsweetened oat or almond milk

    Instructions

    • Mix all of the ingredients in a high speed blender and blend for 2 minutes until smooth. Enjoy immediately!
  • Vegan Breakfast Bagel (High Protein)

    Vegan Breakfast Bagel (High Protein)

    This high protein breakfast bagel stuffed with spicy tofu scramble, avocado and 5-spicy hash browns is everything you need for a hearty & fulfilling meal to start your day with a BANG!

    This savoury breakfast idea is the perfect way to keep full for a longer time and also enjoy the goodness or natural and whole food ingredients. it’s so yummy you may want to make this for the entire week!

    Packed with five-spice homemade hashbrowns, asian-style spicy tofu scramble, avocado mash and sambal mayo, this is the most satisfying & delicious breakfast bagel you’ll ever have. It also has a whooping 34 grams of protein per bagel!

    For more high-protein breakfast sandwich recipes, check out my Vegan Tunacado Sandwich or Vegan Breakfast Bagel Sandwich (Omelette Style Egg)

    What Do I Need?

    • potatoes – you can use frozen hash browns but making homemade hash browns is simpler than you think (just needs a little extra time on your hands).
    • spices – onion powder, garlic powder, five spice, salt, black pepper
    • extra firm tofu – to make an asian-style tofu scramble, you would just need a few killer ingredients like sambal, smoked paprika, nion powder, garlic powder, five-spice, turmeric and oat milk.
    • herbs – chinese chives are the star herb of this bagel
    • avocado mash – salt, lime juice, chives: that’s all you need!
    • seeded bagels – you can use regular bagels too but with these you have added nutrition and protein

    Gluten free substitutions: Switch up your bagels for gluten free ones or you can use gluten free bread too.

    Allium free substitutions: Substitute chives with cilantro and onion / garlic powder with a pinch of hing (asoefitida)

    Print Recipe

    Vegan Breakfast Bagel (High Protein)

    This high protein breakfast bagel stuffed with spicy tofu scramble, avocado and 5-spicy hash browns is everything you need for a hearty & fulfilling meal to start your day with a BANG!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Breakfast
    Cuisine: American, Asian, Fusion
    Keyword: bagels, sandwich
    Servings: 2 bagels

    Ingredients

    Five-spice Hashbrowns

    • 4 medium potatoes
    • 2 tsp corn starch
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1.5 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp 5-spice powder
    • olive oil for frying

    Spicy Tofu Scramble

    • 200 g extra firm tofu
    • 1/2 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1.2 tsp onion powder
    • 1/2 tsp salt
    • 1/2 tsp 5-spice powder
    • 1 tsp sambal paste
    • 1/2 tsp turmeric
    • 1/4 cup oat milk
    • 2 tbsp chopped chives

    Avo Mash

    • 2 medium avocado
    • 1 tsp salt
    • 3 calamansi limes 1 green lime
    • 2 tbsp chopped chives

    Sambal Mayo

    • 2 tsp sambal paste
    • 4 tbsp vegan mayo

    Bagels

    • 2 seeded bagels

    Instructions

    • Peel and shred potatoes with a grater. Wait for 5 minutes, drain the excess water, and pat dry.
    • Add all seasonings and corn starch and give it a good mix.
    • Heat up a pan with olive oil and shape the potatoes into hashbrowns. Pan fry on both sides for 4-5 minutes until they are brown and crispy.
    • Crumble some extra firm tofu into a bowl. In a separate bowl, combine all spices, sambal paste and oat milk. Mix well.
    • To a pan, add extra firm tofu and saute. Add in this mixture and saute for a few minutes. Add more water if necessary. Finish with chives.
    • Mash the avocado and add salt & limes. Lastly, add chives and mix well.
    • Combine sambal and vegan mayo to make an easy sambal mayo.
    • Layer the bagel with avocado first, followed by tofu scramble, hashbrowns, sambal mayo and more avocado. Slice into half and serve!

  • Spicy Toasted Coconut Upma

    Spicy Toasted Coconut Upma

    This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!

    Traditional Indian South Indian breakfast

    Upma is a popular South Indian breakfast made with semolina flour (also known as Rava). It’s loaded with veggies, spices and herbs, but semolina flour itself is made from ground durum wheat. 

    The traditional version involves cooking roasted rava in water that is gradually added and has been flavoured by spices and fresh vegetables like carrots and peas. My recipe’s cooking method is slightly different to make the process quicker but still retaining the same taste.

    Savoury breakfasts are also beneficial for health by making us feel fuller for a longer period of time and ultimately, it can cause us to snack less and increase energy levels. A hot plate of Upma is my ideal breakfast on many days and sometimes I even have it for a light dinner as it can be easily digested.

    What makes Upma taste so much better are tempering fresh spices in a generous amount of oil (we’ll be using olive oil) that gives the dish its aroma. Pair with my 5-min Coconut Chutney for the perfect breakfast!

    What Do I Need?

    Here’s a simple list of ingredients you need for this recipe:

    • semolina flour – this is ground durum wheat. For a gluten free version, you can use millet or cooked oatmeal instead.
    • spices – cumin and mustard seeds are a MUST! Curry leaves, ginger and green chillies are other ingredients you need for this recipe.
    • vegetables – I like to add finely chopped carrots and peas. Finely chopping them makes them easier to eat.
    • grated coconut – I use frozen grated coconut that I just microwave for 30 seconds before toasting them and mixing them with the dish. It elevates the flavour profiles so much!
    Print Recipe

    Spicy Toasted Coconut Upma

    This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Breakfast, Main Course
    Cuisine: Indian
    Servings: 2

    Ingredients

    • 1 cup semolina flour
    • 3 cups hot water
    • 2 tbsp olive oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 green chilli or 2 small green chillies
    • pinch hing
    • 1 tsp ginger paste
    • 10 curry leaves
    • 1/4 cup chopped carrots
    • 1/4 cup green peas
    • 1 tsp salt
    • 1/4 cup grated coconut
    • 6 cashews
    • handful coriander

    Instructions

    • Boil 3 cups of water. Microwave frozen grated coconut for 30 seconds.
    • Heat oil in a pan. Add mustard seeds and wait for it start popping. Then add cumin seeds and saute for a few seconds.
    • Add ginger paste, chopped green chilli and saute until fragrant. Add a pinch of hing.
    • Add chopped carrots and saute for 3 minutes until they are cooked. Add frozen peas, mix and add in semolina flour.
    • Add in 1/2 cup water, mix and repeat the process until you have finished the water.
    • Close the lid and let it remain in the steam for 5 minutes. Meanwhile, toast your cashews and toast your grated coconut in some oil until it browns.
    • Mix in the coconut and serve Upma with more toasted coconut, cashews and chopped cilantrol

  • Vegan Spicy Pork Floss Sandwich

    Vegan Spicy Pork Floss Sandwich

    This vegan Moo Yong Sandwich is a traditional thai sandwich made with vegan pork floss, smeared with mayo and a generous amount of chili oil.

    My sandwich series is the perfect way to explore veganized versions of sandwiches around the world. Moo Yong Sandwich – also known as Pork Floss Sandwich – is a popular one in Thailand. Pork floss is a common topping in many asian dishes, including the famous rice porridge dish called Congee.

    It’s spongey and will remind you of cotton candy. It’s salty, savoury and packs a nice flavour in fresh asian bakeries. It’s super delicious, to say the least but a vegan version might be a little difficult to find in physical stores but you should be able to get them on Amazon.

    This sandwich may look simple but actually consists of many layers: it uses white bread with a bologna-style meat (I used smoked tofu for this) and layers of vegan mayo, pork gloss and chili oil.

    What You Need

    • white bread – or any type of bread should work, as long as they are regular square slices of bread.
    • extra firm tofu – to imitate the meat
    • vegan pork floss – you can find this on amazon.
    • chili oil – find my homemade version here.
    • vegan mayo
    Print Recipe

    Vegan Spicy Pork Floss Sandwich

    This vegan Moo Yong Sandwich is a traditional thai sandwich made with vegan pork floss, smeared with mayo and a generous amount of chili oil.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Side Dish, Snack
    Cuisine: Asian, Fusion, Thai
    Keyword: chili oil, sandwich
    Servings: 1

    Ingredients

    • 4 slices white bread
    • 3 tbsp vegan mayo
    • 150 g extra firm tofu
    • 1/4 tsp liquid smoke
    • 1/2 tbsp rice wine vinegar
    • 1/2 tbsp soy sauce
    • pinch beetroot powder (optional)
    • 2 tbsp chili oil (more if you want it spicier)
    • vegan pork floss (as much as you'd like!)

    Instructions

    • Shave your tofu and toss them on a pan. Add liquid smoke, vinegar and soy sauce and give it a good mix.
    • Slather a slice of white bread with vegan mayo and top with half of the smoked tofu.
    • Layer with another slice of bread and add 1 tbsp chili oil – spread it across. Top with vegan floss.
    • Add chili oil to the other slice of your bread and place it on top. Add vegan mayo to the upper side, more smoked tofu and cover with the last slice of bread.
    • Slice it diagonally and serve!
  • Vegan Eggless Kaya Toast

    Vegan Eggless Kaya Toast

    This crispy toast slathered with homemade vegan kaya jam and butter is a famous Singaporean breakfast food and once you try it, you will get why!

    I used to regularly frequent Toast Box or Ya Kun Kaya Toast in Singapore during weekends and the breakfast queues are snaking long. You can also find other variations like – pork floss toast, thick peanut butter toast, butter sugar toast or plain kaya toast without the butter. They are traditional served with runny half boiled eggs which you can mix and add some soy sauce to turn it into a dip. This may sound gross, but it surprisingly goes well together!

    Print Recipe

    Vegan Eggless Kaya Toast

    This crispy toast slathered with homemade vegan kaya jam and butter is a famous Singaporean breakfast food and once you try it, you will get why!
    Prep Time25 minutes
    Cook Time5 minutes
    Total Time30 minutes
    Course: Breakfast, Snack
    Cuisine: Asian, Fusion
    Keyword: kaya jam, toast
    Servings: 15 toasts

    Ingredients

    Homemade Kaya Jam

    • 2 medium sweet potatoes (about 2 cups)
    • 1 cup coconut cream
    • 1/2 cup coconut sugar
    • 3 pandan leaves (sub 1/2 tsp pandan extract)
    • 1/4 tsp vanilla extract (optional)

    Kaya Toast

    • white bread (or wholemeal bread)
    • vegan butter
    • vegan homemade kaya

    Instructions

    • Blend sweet potatoes, coconut cream and sugar until it forms a smooth paste.
    • Add the paste to pan on low heat. Tie together the pandan leaves and add to the mixture. If you don't have pandan leaves, you can add pandan extract.
    • Stir until the mixture thickens. Remove the pandan leaves.
    • Wait for it to cool. Transfer to a glass container and refrigerate for up to 2 weeks*.

    Notes

    *The earlier you consume your kaya, the fresher and less sour it tastes. Do not keep for more than 2 weeks as the kaya is fresh and will have a high tendency to spoil. 
  • Vegan Japanese Egg Sandwich

    Vegan Japanese Egg Sandwich

    This egg-free Japanese Tamago (egg) Sandwich tastes like the real thing and might be even simpler to make than the traditional version!

    With just a handful of ingredients, try making this Japanese Tamago Sando (egg sandwich) which is basically an egg salad tucked in between slices of white milk bread (vegan of course). The filling is super creamy and is rich in that egg-yolk flavour. It can also be easily found in any convenience store in Japan.

    I actually don’t like the egg yolk taste and texture of the actual Tamago Sando but this tastes really flavourful but also has that eggy taste at the same time.

    Ingredients You Need

    • Japanese milk bread – a vegan version is really hard to find so you can either make it at home or substitute with any soft white bread!
    • Vegan butter – any brand works.
    • Extra firm tofu – this is going to be our egg substitute but it’s all in how you season it!
    • Mayo – vegan kewpie egg-free mayonnaise is the best for this but you can use any brand.
    • Chives – really brings this dish to the next level!
    • Seasonings – black salt is crucial to add that eggy flavour. Turmeric is needed for the colour too!

    Gluten Free Option

    Luckily, this egg-salad recipe is entirely gluten free (just make your vegan mayo/butter doesn’t contain any gluten). Substitute your white bread with soft gluten-free slices of bread of your choice.

    Print Recipe

    Vegan Japanese Egg Sandwich

    This egg-free Japanese Tamago Sandwich tastes like the real thing and might be even simpler to make than the traditional version with just a handful of ingredients.
    Servings: 3 sandwiches

    Ingredients

    • 450 g extra firm tofu
    • 1/3 cup chopped chives or spring onions
    • 4 tbsp vegan mayo
    • 1 tsp black salt
    • 1/2 tsp turmeric
    • 1/4 tsp black pepper
    • 2 tbsp nutritional yeast
    • 2 tsp garlic powder
    • vegan butter
    • 4-6 slices white bread

    Instructions

    • Crumbled or mash the tofu with a fork until you get a 'mince' like texture.
    • Add all the ingredients – vegan mayo, black salt, turmeric, black pepper, nutritional yeast and give them a good mix.
    • Slice the crust of the bread – you can toast the crust and blend them to make homemade breadcrumbs!
    • Butter both sides of the bread and fill one side with around 2 scoops of the 'egg salad' mixture. Cover with the other slice.
    • Slice them into half and serve!