It’s been a rough few days because Poppy has been sick and needing to go out several times in the middle of the night, so we’ve been kind of muddling through our sleep-deprived days. Now, I love living in a condo, but when your dog has digestive issues and you can’t just open the back door and let her out, it can get a bit…wearing. The odd part is that Poppy remains her feisty self, attacking poor old Shelby at any tiny provocation and stealing shoes and tea towels with her usual vigour.

That said, I’m very excited about today’s dish, which is a conflation of two great recipes from two different vegan chefs–Itslizmiu‘s folded eggs and thegentlechef‘s eggy seasoning mix.

I adapted Liz Miu’s recipe for folded eggs by replacing silken tofu with regular tofu and her seasonings with a teaspoon of Sky Michael Conroy’s seasoning mix, which I adapted by adding some vegan chick’n broth powder. The result is so good! I like it even more than the Just Eggs Folded Eggs!

If you’d like to see the great Liz Miu’s video/method, here you go!

And the Just Eggs version of folded eggs is almost $10 for only four folded eggs!! I’ll calculate the cost of mine by the time I finish this post.

So first make the eggy flavouring mix. This should be enough for several batches of the folded eggs:

Eggy Seasoning Mix

This makes a very big batch, so feel free to half or quarter the recipe!

Blend in the Magic Bullet until fine and powdery:

• 1 cup nutritional yeast
• 2 T onion powder
• 2 TBS vegan chicken broth powder
• 2 TBS T kala namak
• 2 tsp paprika
• 2 tsp turmeric

Next, make the eggs!

Sideways Cottage Vegan Folded Eggs

Blend in a high-speed blender until smooth:

• 125 grams tofu–you can use any type
• 40 grams chickpea flour
• 1/2 cup water
• 1/8 tsp bakingpowder
• 1 tsp of Eggy Seasoning Mix

Heat a non-stick frying pan, spray with oil and pour half the mixture in the pan, spread out until even, then cover.

When the top is dry, fold the edges in, then fold into a rectangle and flip. When both sides are golden and slightly brown, you are done! Cut in half for one egg for a sammie…

…or leave in a rectangle for a two-egg omelette!

Now make yourself a little vegan egg McMuffin!

With a slice of Violife vegan smoked provalone and a slice of Yves vegan ham, it tastes almost like the real thing (if only I could remember–haha):

And today I made some cornbread and had some leftover folded vegan eggs from a few days ago, so I heated a couple up and slapped them on cornbread with tomatoes, vegan ham, and a little drizzle of vegan yum-yum sauce–DELICIOUS!

Oh–and the vegan yum yum sauce is easy-peasy:

Vegan Yum Yum Sauce

Whisk together and refrigerate for a couple of hours before using:

• 1 ¼ cups veganaise (homemade or commercial)
• ¼ cup water
• 1 TBS vegan melted butter
• 1 tsp tomato paste
• 1 scant tsp sugar
• ½ tsp garlic powder
• ¼ tsp paprika
• 1 pinch cayenne

Now, as for the cost comparison for the commercial folded eggs vs. homemade…

My Costco organic tofu is $15 for five 350-gram packages, so $3/package. For 125 grams, that’s $1.07.

I buy Suraj dried chickpeas and grind them in the Vitamix for chickpea flour (much cheaper than buying chickpea flour!). The 1.8 Kg. package is $6.50, so 40 grams is 14 cents.

As for the seasoning mix, well, I’m (surprisingly) not willing to cost out what one teaspoon costs, but the eggy seasoning recipe makes 74 teaspoons, and a batch uses only one teaspoon, so I’d say the cost is negligible. Let’s say it’s 19 cents.

Add that together, and the cost of four folded vegan eggs is about $1.40 in constrast to Just Eggs Folded Eggs at $10!

That’s even cheaper than real eggs, which, based on Denman Island prices ($7/dozen) would be $2.30 for four eggs.

Next, I’m going to try making a little vegan frittata! Stay tuned!

And the song of the day is Hozier’s “Wildflower and Barley” because on our thrice daily walks with the dogs, we are enjoying the amazing blossoming of Vancouver in early spring.