How delightful are these Sweet Vegan Eggs? They’re just so… egg-like! The ‘yolk’ is formed by making a puree of oob organic frozen mango and a touch of cornflour, and you can choose your favourite plant-based milk - almond, soy or coconut - to go into the ‘white’. Quarter them onto waffles with a drizzle of maple syrup for a Sunday morning treat, or let your imagination go a little wild and confuse everyone by serving them on a cake or dessert. We'd love to see a pic of your creation! 😍 #organic #ooborganic #certifiedorganic #natural #yum #surprise #mango #interesting #alittleimagination
Ingredients:
Egg yolk
1/2 cup oob organic frozen mango
1/2 tsp cornflour
Egg white
2 cups plant-based milk, such as almond, soy or coconut
2 tbs cornflour
2 tsp agar agar powder
Dash of maple syrup, to taste
Instructions:
Defrost the frozen mango in the fridge for at least 2 hours.
Place a silicone egg mold on a sturdy tray.
To make the 'egg white': Add all ingredients to a medium-size pot and bring to a gentle boil. Set aside to cool for 10 minutes.
Pour the 'egg white' mixture into the silicone egg mold. Place the mould in the fridge to set for around 30 minutes.
When the egg white mixture is firm to the touch, use a melon baller or small round spoon to scoop out the space for the 'egg yolk.'
To make the 'egg yolk': Add all ingredients to a small pot and puree with a stick blender. Heat the ingredients until thickened.
Spoon the mango mixture into the hollows of the egg whites. Set aside in the fridge for 10 minutes or until set.
Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
