I would say that this class was about egg alternatives. We had a savory option and one that could be used for baking. In short, if you are wanting to bake, use the “flax eggs” method; for a breaded item, dredge with Vegenaise! These two revelations have changed our world over here! I will explain more below.
Flax Eggs (for ONE egg….)
- 1 Tbsp Ground Flax (if possible, it is best to grind your own for each use because the oil is very sensitive and can turn rancid if let sitting unused for too long)
- 3 Tbsp boiling water
Combine and whisk thoroughly. Let it sit for 5-10 minutes (in the refrigerator will quicken the process as well). The end result is very much like beaten eggs! Amazing.
Quinoa & Veggie Patties
- 2 cups prepared Quinoa
- 1 cup prepared veggies of choice, finely chopped (spinach or kale, mushrooms, zucchini, corn…ANYTHING you want to use)
- 4 flax eggs
- 1 cup cereal crumbs
- 1/2 cup veggie parmesan cheese (the powdery kind) *optional*
Preheat oven to 450°F and prepare a cookie sheet with a piece of parchment paper (to prevent sticking). You could also pan-fry these in some olive oil but we found this method to bee too oily to suit us. Combine all of the ingredients in a mixing bowl. You want the mixture to be moist enough to stay together but not be soggy. If you find it is too “wet”, add a bit more breadcrumbs until you get the right texture. Form them into balls, place on the cookie sheet and gently press with your palm to flatten them slightly. Bake for 10-15 minutes until they are golden, turning once if you would like. Cooking time somewhat depends on how large you make your patties. Since we aren’t really using eggs, there is no harm done if you “undercook” it. It just might fall apart and that would just be a bummer.
“Fried” Tofu Nuggets (Slabs, really) These are great over a stir-fry or pasta or even just as a nugget on their own. We have also used the cubed tofu….we call it “Popcorn Tofu”!
- 1 package EXTRA FIRM tofu
- 1 cup of Veganaise (more or less. honestly, i never measure this)
- 1.5 cups cereal crumbs or GF bread crumbs of choice (we use a Rice Chex type cereal)
- Kosher Salt & Black Pepper to taste
Pre-heat oven to 450°F. Prepare the tofu and cereal crumbs (see below). Set aside a bowl with the Veganaise and another with the cereal crumbs. Coat each piece of tufu with the Veganaise and then coat with the cereal crumbs. Place the pieces on a greased cookie sheet and bake for 15 minutes, turn once, and bake for another 15 minutes or until desired crispyness and golden in color.
Prepare your tofu- drain the water from the package and wrap the tofu in towels or paper towels. Squeeze gently to extract what water you can (while not crushing it like The Hulk) and then wrap in towels or paper towels, set a heavy object on top to press more liquid out and let it sit while you prepare your cereal crumbs.
Prepare your cereal crumbs- place cereal and seasonings of choice (salt, pepper, sesame seeds, curry, etc.) into a blender or food processor (we use our Ninja) and pulse until you reach your desired crumb consistency. I have found that approximately 3 cups of un-crushed cereal makes about 1-1.5 cups of crumbs.
PLEASE….EXPERIMENT with what type of cereal crumbs you use (we love some “Enviro Kids Amazon Flakes” right now. It’s like frosted flakes but not “bad”.) Experiment with seasonings. Experiment with your vegetable choices and even how much you use in the patties. Let us know what works for you!