What happened in my kitchen for the past 2 days - VEGAN EGGS BENEDICT! Exhausted. Satisfied. And a bit freaked out that this tastes like Eggs Benedict. Steps involved: 1. Make chickpea + split yellow pea tempeh (Oh, you can take my online course “How To Make Tempeh From Scratch” to discover how to make your own beautiful tempeh) 2. Make marinade for tempeh. Marinade overnight. Dehydrate into tempeh bacon. 3. Make English Muffins. Proof. Proof. Proof. No stove so toast. 4. Make vinegar reduction. 5. Make hollandaise. 6. Make vegan egg yolk. Freeze. 7. Make vegan egg white. Chill. Not me, just the egg white. 8. Mince veggies. 9. Assemble. 10. Take photos and watch vegan egg collapse. 11. Eat. Freak out coz it’s like EGGGGGGG. OMG. Thanks @foodfutureinstitute #veganegg #veganeggyolk #veganeggsbenedict (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CL4QASXpOpZ/?igshid=1lxxfznez3e6h
