Description
This Egg Loaf Vegen Recipe is a fluffy, egg-free alternative made with chickpea flour, black salt, and plant-based milk. It’s packed with flavor, easy to make, and perfect for breakfast, snacks, or even as a sandwich base.
Ingredients
Chickpea flour
Black salt (Kala Namak)
Baking powder
Turmeric
Nutritional yeast
Garlic powder
Onion powder
Plant-based milk (almond oat or soy)
Olive oil or melted vegan butter
Apple cider vinegar
Optional add-ins: sautéed mushrooms sun-dried tomatoes green onions red pepper flakes
Instructions
Preheat the oven to 375°F (190°C) and grease a small loaf pan or line it with parchment paper
In a large mixing bowl whisk together the chickpea flour black salt turmeric baking powder and nutritional yeast
Slowly add plant-based milk olive oil and apple cider vinegar whisking until smooth and lump-free
Stir in garlic powder onion powder and any additional add-ins like mushrooms or tomatoes for extra flavor
Pour the batter into the prepared loaf pan spreading it evenly
Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean
Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing
Notes
For a richer texture use blended silken tofu instead of chickpea flour
To make it spicy add cayenne pepper or chili flakes
For a sweeter version replace black salt with sea salt and add cinnamon and maple syrup
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast Snack
- Method: Baking
- Cuisine: Vegan Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Egg loaf vegen recipe vegan egg loaf plant-based breakfast dairy-free egg alternative healthy egg-free loaf