- Soy Proteins
Beleaf Plant-based Egg, 7 Ounce
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Eliminating animal products for health, ethics, sustainability, or economic reasons while still maintaining an ample protein supply is a priority for many consumers. Delight the taste buds of your vegetarian and vegan patrons with this Beleaf vegan fried egg that is sure to satisfy cravings! With the tender appearance and mouthfeel of a sunny-side-up egg, this egg alternative mirrors the texture and flavor of traditional fried eggs without the need for a chicken, making this the perfect substitute for animal-based protein.
This vegan fried egg is made with soybeans for an impressive source of wholesome, vegan protein. The egg substitute is perfectly seasoned, precisely prepared, and meticulously shaped before being cooked into a vegan egg that serves as the perfect alternative to the original. To prepare, remove the paper divider and simply reheat by searing in oil on both sides for 2 minutes until golden brown and warmed through. Serve on top of a steaming buttermilk biscuit, pile on a juicy veggie burger, or plate with vegan bacon and fresh fruit for a satisfying breakfast platter. Fuel cravings with a clean conscience by offering Beleaf vegan eggs to vegetarians, vegans, and meat-eaters alike.
Beleaf Plant-based Egg, 7 Ounce
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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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.
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.
