Menu
Cart

przepisy

wegański omlet z warzywami

Vegan vegetable omelette

Fans of savory breakfasts are sure to enjoy our new recipe for a vegan omelette. It tastes best served warm with lightly melted plant-based cheese and vegetables such as broccoli and corn. If you prefer other flavor combinations, be sure to try the omelette with plant-based sausage and chives. You can pack such a vegan omelette in your lunchbox for school or work, as it is also a convenient and nutritious snack when cold.

Filling omelette without eggs

Both traditional and vegan omelette should be nutritious and satiate us for a long time. A high proportion of protein in the dish determines a longer feeling of satiety. By using the vegetable egg substitute myEgg in the recipe, we get a higher protein content in the omelette than if we use flaxseed or banana. You can read about egg substitutes in plant-based dishes in our post: What instead of eggs – or, how to replace eggs in vegan cooking?

Ingredients (recipe for 1 omelette):

  • 30g type 450 wheat flour

  • 100g myEgg

  • 3g baking powder

  • approx. 120g vegetables e.g. broccoli, onion, corn

  • salt, black pepper

  • canola oil – for frying

Recipe:

  1.  Shred the broccoli into small florets and blanch: put the broccoli florets in boiling water for about 3 minutes, then plunge them into ice cold water to cool.
    Finely chop the onion.
    Heat oil in a frying pan and fry the vegetables for about 10 minutes.
  2.  In a bowl, mix myEgg, whole wheat flour, baking powder and spices. Add the vegetables and mix again.
  3.  In a small frying pan, heat a teaspoon of canola oil. Pour in the batter, cover with a lid and fry for about 5 minutes, until browned on one side and “seared” on top. Flip the omelette and fry on the other side until browned.

Enjoy!

wegański omlet z myegg
wegańskie gofry

Crispy vegan waffles

Vegan waffles are a treat not only for children but for anyone who craves sweet debauchery. For many people, waffles are a must-have holiday treat, most often bought from a stall by the sea. With powdered sugar, whipped cream and seasonal fruit or jam, they will be perfect not only for dessert but also work well as a lavish weekend breakfast.

Perfect waffles with no milk or eggs

Is it possible to prepare vegan waffles without adding milk and eggs? It is super easy! The secret is to use a good binder for the batter – plant-based egg substitute myEgg. Thanks to it, waffles do not crumble, and at the same time, they are fluffy. If you want your waffles to be crispy, leave them to cool on the griddle after baking. Waffles can also be frozen, so if you have prepared more portions, go ahead and put them in a Ziploc bag and freeze them. That way, if you get the urge for something sweet, you can quickly reheat the waffles in the waffle iron without defrosting them first. Below is a simple and proven recipe for crispy vegan waffles.

Ingredients (for 5-6 portions):

  • 210g type 450 wheat flour
  • 150g plant-based egg substitute myEgg
  • 50g sugar
  • 8g baking powder
  • 170g plant-based drink e.g. soy milk
  • 85g canola oil
  • 10g vanilla extract
  • pinch of salt

Recipe:

  1. In a bowl, mix dry ingredients, i.e. wheat flour, sugar, baking powder and salt.

  2. In a smaller bowl, mix myEgg, vegetable drink, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix to a smooth batter using a mixer or kitchen whisk.
  3. Lightly grease the waffle iron plates with oil and preheat. Using a ladle, spoon portions of the batter onto the heated plates. Bake the waffles for about 4 minutes (depending on the power of the machine), until they turn golden brown.
  4. Put finished waffles away to cool slightly and become crispy.

Vegan waffles taste the best with fresh fruit, jam, whipped cream or other of your favourite ingredients.

Enjoy!

gofry-z-myegg
wegański mazurek brownie

Vegan shortcrust brownie tart

It looks beautiful and tastes delicious – vegan shortcrust tart. This baked product is not to be missed on the Easter table. The name might suggest that this cake comes from the Mazury region (shortcrust tart is mazurek in Polish), however, the recipe most likely came to our country from Turkey. Since the 17th century, shortcrust tarts have been baked in Poland and are an integral part of Easter dishes. Traditional shortcrust tarts are low, rectangular or square in shape and richly decorated, which also makes them serve a decorative function.

Easter shortcrust tart

Easter shortcrust tarts are traditionally made on a shortcrust, sponge cake or walnut base, while the top is coated with a sweet paste such as toffee, chocolate, orange or marmalade. Shortcrust tarts are characterized by a rich decoration of dried fruits and nuts. They are also often decorated with icing by placing Easter slogans such as. , “Hallelujah” or drawing spring catkins. Practically in every house they are prepared a little differently. Below is a unique recipe for a vegan shortcrust tart brownie – on a shortcrust bottom with an intensely chocolate brownie mix.

Recipe for a vegan shortcrust brownie tart

Ingredients:

Shortcrust:

  • 200g type 450 wheat flour
  • 100g margarine
  • 100g powdered sugar
  • 50g myEgg
  • 3g baking powder

Brownie mix:

  • 200g myEgg
  • 250g sugar
  • 250g dark chocolate
  • 120g type 450 wheat flour
  • 120g minced almonds

Additionally: nuts and dried fruit for decoration

Recipe:

Shortcrust:

In a bowl, mix all the ingredients for the shortcrust and quickly knead. Wrap the kneaded dough in cling film and put it in the refrigerator for 1 hour. After this time, take it out of the refrigerator, roll it out and give it the desired shape, for example, rectangular or oval in the shape of an egg. The dough should be about 1-1.5cm thick. Place the dough on a baking tray lined with baking paper and bake for 10 minutes at 180°C.

Brownie mix:

Break the chocolate, melt it completely in a water bath and cool. In a bowl, whisk 200g myEgg with sugar, add the melted chocolate and mix.

Slowly add flour and minced almonds to the mixture, whisking all the time.

Spread the chocolate mixture on the pre-baked shortbread bottom and put it back in the oven for 10 minutes (180°C).

Once the shortcrust tart is baked, decorate it with nuts and leave it to cool.

Enjoy!

wegański mazurek z myegg
wegańska babka wielkanocna

Vegan Easter babka

A yeasty, vegan Easter cupcake is a must-have cake on the holiday table. Usually sprinkled with powdered sugar or covered with lemon icing. Baked in a traditional round mould with a chimney and grooves, which give it a distinctive pattern. Decorated with sprigs of boxwood or catkins, it looks beautiful in an Easter basket. It is the culmination of a traditional Easter breakfast and goes outstandingly well with freshly brewed coffee.

Traditional Easter babka

In Poland, this baked product has been known since the 15th century. It is traditionally baked on Good Friday and eaten on Easter after the end of Lent. Nowadays, in addition to yeast babka, sand babka is often baked. Sand babka is prepared from 4 ingredients: flour, butter, eggs and sugar in the same proportions, without the use of yeast. Also noteworthy is the marbled babka, part of whose batter contains the addition of cocoa. The light and dark batter are poured alternately into the mould, so that when the cake is baked, beautiful black-and-white patterns resembling marble are created. A vegan Easter babka based on a traditional recipe is easy to prepare. Below is the recipe for a plant-based version of the yeast babka.

Recipe – vegan Easter babka

Ingredients (for 1 mould):

  • 220g type 450 wheat flour
  • 12g yeast (fresh)
  • 60g white sugar
  • 140g plant-based milk e.g. soy milk
  • 100 g myEgg
  • 40g rapeseed oil
  • 50g raisins

Additionally: powdered sugar or lemon icing for decoration.

Recipe:

Prepare the yeast leaven. In a small bowl, add 10g of sugar, 40g of slightly warm plant-based milk and a tablespoon of flour. Mix and set aside for 10-15 minutes.

In a large bowl, mix the flour, the remaining sugar, the prepared leaven, the rest of the plant-based milk and start kneading the dough. Once it is smooth, add oil and raisins. Knead the dough for 10 minutes.

Set aside covered to rise for 1 hour. After this time, transfer to a muffin mould and again leave to rise.

Bake the risen dough for 30 minutes at 180°C (in up – down setting).

When ready and cooled, sprinkle the cake with powdered sugar or pour lemon icing.

Enjoy!

baba-wielkanocna-z-myegg
makaron bez jajek

Italian eggless pasta

Italian cuisine has a great number of fans and for many, Italian pasta without eggs is a dream. It is one of the essential elements of this cuisine. Pasta-based dishes are valued not only for their taste but also for the simplicity of their preparation. In stores, shelves overflow with various shapes and types of pasta. For lovers of home cooking, we recommend preparing Italian pasta from scratch.

Homemade pasta

To prepare pasta yourself, a pasta-cutting machine will be useful. With it, you can very easily obtain pasta dough of the desired thickness. Using the right slicer, you can produce pasta of the desired shape, such as tagliatelle or spaghetti. On the market, you can find automatic ones and at a slightly lower price – manual pasta machines.

Homemade pasta can also be prepared without using dedicated equipment. All you need to do is roll out the finished dough thinly on a pastry board and then use a knife to cut out the noodle shape of your dreams. Hand-cut noodles will go well with soups such as broth, tomato soup, or even fruit soup.

The finished homemade noodles can be dried, for example, in a mushroom dryer or oven or spread out on a pastry board. This is a great way to store leftover pasta. You can reach for it when hunger strikes and cook it just like classic pasta from the store.

Recipe for homemade Italian pasta without eggs

Ingredients:

  • 100g type 00 wheat flour
  • 2,5g salt
  • 60g myEgg

The most important rule when making Italian pasta is that for every 100g of flour you need 1 egg (which equals 50-60g of myEgg).

Recipe:

  1. Mix all the ingredients in a bowl. Then knead the mixture for about 15 minutes on a pastry board. Wrap the dough in plastic and put it in the refrigerator for 24 hours.
  2. After this time, remove the dough and knead for about 5 minutes. Using a pasta machine, roll out the dough to the desired thickness and then cut out shapes, such as tagliatelle.
  3. Cook the pasta for 2 minutes in salted boiling water. Serve the finished pasta with pesto, olive oil, such as aglio e olio or other sauce.

Enjoy!

MG_2552