Mamma’s Omelettes, Truffle Scrambles and Making the World’s Best Egg Free Breakfasts

What makes a truly wonderful egg-free breakfast? If you've ever said the words "I'd love to be vegan but I can't live without eggs!", you were me and I was you.

I hear you. Eggs are protein-rich, inexpensive, practical, but if you've been wanting to go vegan or make more plant-based choices, I'm here to tell you you don't have to say goodbye to the flavors, textures and breakfasts you love.

In this episode of More Plants, I share stories of my mother’s incomparable omelettes and my uncle’s luxurious scrambles. Then I make you travel with me through the history of eggs at breakfast and share how to reimagine omelettes, shakshuka, eggs Benedict, tortilla de patatas, and more using vegan ingredients like tofu, chickpea flour, a one of a kind salt, and today’s plant-based egg alternatives. The episode ends with a tender chickpea-flour vegan cheese omelette recipe that is so easy and quick to make.

In this episode you'll hear:

• The story behind my mom's one-of-a-kind omelettes
• What my uncle taught me through his slow-cooked truffle scrambles
• A brief history of tortilla de patatas, shakshouka, and eggs Benedict, a few world favorites you might be very attached to and you don't have to say goodbye to
• How to turn tofu, chickpea flour, aquafaba, and liquid vegan egg replacers (both homemade and store-bought) into delicious egg-free breakfast recipes
• Ideas for vegan shakshouka, eggs Benedict, tortilla, omelettes, scrambles, vegan sunny side up eggs and more
• Store-bought options including UOBO, Biográ Vegg, JUST Egg, Crackd, Neggst, Aquafaba, and Yo Egg
• Plus a plant-based recipe for a chickpea-flour omelette with a cheesy mushroom filling

For all the recipes, videos and links mentioned in the episode, click here or visit https://www.brownbleprograms.com/blog