- Soy Proteins
Beleaf Plant-based Egg, 7 Ounce
Enhance your breakfast menu with Beleaf's Plant-Based Egg, a perfect sunny side up alternative that delivers the look, taste, and texture of a traditional egg. Ideal for breakfast plates, sandwiches, and more, this versatile, allergen-safe option meets the growing demand for plant-based breakfast items, offering a delicious, cholesterol-free solution for health-conscious customers.
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Beleaf Plant-based Egg, 7 Ounce
Shelf Life
18 mos
Storage
Keep frozen.
Preparation
Fully cooked, simply reheat.
Cooking Method
Pan-fry, Grill
Dietary Preferences & Info
Plant-Based
Vegan
Gluten-Free
Nut-Free
No Added MSG
Non-GMO
No Trans Fat
No Artificial Flavors
No Preservatives
Vegan Plant-Based Product
Dairy-Free
Egg-Free
Fish-Free
Shellfish-Free
Allergen Information
Contains the following:
Soy
Shelf Life
18 mos
Storage
Keep frozen.
Preparation
Fully cooked, simply reheat.
Cooking Method
Pan-fry, Grill
Dietary Preferences & Info
Plant-Based
Vegan
Gluten-Free
Nut-Free
No Added MSG
Non-GMO
No Trans Fat
No Artificial Flavors
No Preservatives
Vegan Plant-Based Product
Dairy-Free
Egg-Free
Fish-Free
Shellfish-Free
Allergen Information
Manufactured in a facility that also handles soy and wheat
Contains the following:
Soy
Kimchi Flavor Kick
Egg Rice Bowl with Kimchi
Ingredients:
Yield: 1 Bowl
|
Beleaf Plant-Based Egg
|
1 Egg |
| cooked rice | 2 cups |
| soy sauce | 1 tbsp |
| vegan butter | ½ tbsp |
| sesame oil | ½ tsp |
| Nori, chopped | |
| Avocado Oil | 3 tbsp |
| Vegan kimchi | |
| Chopped green onion | To Top |
Step By Step
- Thaw the frozen Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add oil. Sauté egg for 1 minute, flipping midway. Remove from heat.
- Mix the hot cooked rice with the soy sauce, butter, and sesame oil.
- Spoon the rice into a serving bowl. Top with the nori, egg, kimchi, and green onion, and enjoy!
Egg Rice Bowl with Kimchi
Ingredients:
Yield: 1 Bowl
- Beleaf Plant-Based Egg 1 Egg
- cooked rice 2 cups
- soy sauce 1 tbsp
- vegan butter ½ tbsp
- sesame oil ½ tsp
- Nori, chopped
- Avocado Oil 3 tbsp
- Vegan kimchi
- Chopped green onion To Top
Step By Step
- Thaw the frozen Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add oil. Sauté egg for 1 minute, flipping midway. Remove from heat.
- Mix the hot cooked rice with the soy sauce, butter, and sesame oil.
- Spoon the rice into a serving bowl. Top with the nori, egg, kimchi, and green onion, and enjoy!
Dietary Preferences
Contains the following:
Nuts
Contains the following:
Nuts
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Connect, Share, and Thrive with Fellow Plant-Based Enthusiasts.
Join the BeLeaf Vegan Community Today!
Be part of the BeLeaf Vegan family and immerse yourself in a community that celebrates plant-based living. Share recipes, discover new vegan products, and be part of the growing movement for a sustainable and compassionate lifestyle.
