Step 1

Blend together all ingredients until completely smooth. The batter should be relatively thin and easily pour out of the blender without sticking much. If your batter is too thick, add more water one tablespoon at a time until you get the desired consistency.

Step 2

Heat some oil in a large non-stick pan** over medium heat. Once the pan is fully heated, slowly pour the egg batter into a very thin layer, covering the base of the pan. Cover the pan with a lid and cook for 2 minutes. After 2 minutes, the top of the egg should no longer be shiny.

Step 3

With a spatula, carefully fold in the four sides of the egg to make a square. Cover the pan with the lid, and cook for 1 more minute.

Step 4

Flip, then cook uncovered for 2 minutes, or until cooked through. The vegan egg should have a soft, spongy texture and be lightly golden on both sides.

Step 5

Enjoy this egg on it’s own or in a breakfast sandwich! I love eating it on a toasted english muffin with a vegan sausage patty and ketchup. This vegan egg is best eaten immediately but will keep in the fridge for 1-2 days and is freezer-friendly.