Vegan Breakfast Bowl with Runny "Yolks"
This recipe is the vegan, soy-free version of an easy Korean dish: the Eggy Breakfast Bowl! The original, non-vegan dish was one of my favorite childhood meals and Mommy Oh grew up eating it as well.
Instead of using real eggs, we will use the Vegg Vegan Egg Yolk. It requires zero frying. Just add water to the powder, which is mostly made of nutritional yeast. The vegan yolk will not have the shape of a normal, unpopped egg yolk; it will be like a popped yolk. Color and texture looks the same! Just be sure to stick with the instructed water and powder ratio on packaging.
For those with other dietary restrictions, we are using coconut aminos instead of soy sauce. Coconut aminos are soy-free, non-GMO, and ketogenic. We also substitute white rice with quinoa.
Scroll down for the recipe or watch the cooking video below. There are two parts. Part I is the original recipe. Part II is the vegan version, which begins at 5:21:
INGREDIENTS
bowl of cooked quinoa
1 teaspoon of Vegg Vegan Egg Yolk (gluten-free)
coconut aminos (to taste)
sesame oil (to taste)
Serves 1 person. However if you use more quinoa, you might want to make another batch of vegan yolk to feel the runniness.
About the quinoa
There are a couple ways to make quinoa. As for me, I rinse 1 cup of quinoa. Then put it in a pot with 2 cups of water. Put stove on high heat. Once water boils, bring down the heat and let quinoa simmer for about 15 minutes with lid on. Try not to lift lid up during the 15 minutes as moisture will escape.
You’ll know quinoa is done when the spirals (called the germ) pull away from the seeds.
About the vegan egg
Got this on Amazon. Texture and appearance is like a real egg yolk! Turned out to be a great replacement for this recipe.
Step 1
Make the vegan yolk. Blend 1/4 cup water with 1 teaspoon of the Vegg Vegan Egg Yolk powder. Mix until smooth, even consistency.
Note: In the photo, we doubled up to make more servings.
Step 2
Place spoonfuls of the runny vegan yolk on your bowl of quinoa.
Step 3
Add in coconut aminos and sesame oil to taste. Mix thoroughly. Then enjoy!
You can eat your bowl as is or enjoy with side dishes. As a kid, I loved wrapping the eggy rice with seaweed sheets :)
Hope you enjoy this easy and eggy dish! For the original, non-vegan version of this Korean Breakfast Bowl (with real runny yolks), check out the recipe here.