Breakfast, recipe
Comments 2

Vegan Eggy Bread with Kala Namak

vegan eggy bread with kala namak, vegan french toast

Before I became vegan I used to love the taste of eggs, and although scrambled tofu is awesome in its own right, it used to sometimes miss that taste I believed you could only get from actual eggs. By no means was I about to start contributing once again to the suffering and enslavement of chickens again just so I could have some scrambled eggs for breakfast, instead I resigned myself to that fact that it was one flavour I would live without.

Then I discovered black salt!

To include salt in our diets is important, as it helps to maintain fluid balance in our cells, and having to little can also result in electrolyte deficiencies. The problem today is the majority of people have way too much salt, and the wrong type obtained from processed food. I think it’s important that the salts you do add to your diet are mineral rich, such as black salt and pink himalayan salt.

Black salt, also known as Kala Namak, has been used by Ayurvedic healers for centuries, who say it possesses many therapeutic qualities, including being able to cure flatulence, heartburn and to aid digestion. It is has a high iron content, and supposedly will not increase sodium content in the blood, therefor suitable for people on a low sodium diet or with high blood pressure.

Black salt has a strong sulfuric flavour, so I wouldn’t use it to replace other salts in everything, but it’s perfect to use when you want that eggy flavour, like in this recipe for veggy bread!

Serve this veggy bread with baked beans, grilled mushrooms, grilled tomatoes and a vegan sausage to make a perfect vegan english breakfast. This time I used a day old french baguette in place of the slices of bread.

Veggy Bread

 

  • 6 Tbsp plain flour
  • 2 Tbsp egg replacer or 4 Tbsp chickpea flour
  • 2 Tbsp nutritional yeast
  • 1 tsp black salt
  • 1 small pinch turmeric
  • 1¼ cup non-dairy milk
  • 6 slices of bread (slightly stale works best)
  • 2 Tbsp canola oil

 

  1. Place all dry ingredient in a medium sized bowl and stir to combine, then whisk in the milk.
  2. Heat oil in frying pan on a medium high heat. Submerge each slice of bread in the batter one at a time, and coat completely. Place bread in frying pan and cook for approximately 3-4 minutes each side, until browned.

 

Serves 6

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2 Comments

  1. I remember when I first discovered black salt, I was so freaking happy. I started making ‘eggy’ everything!

    Now it’s so simple to break up some firm tofu, mix with vegenaise and black salt and bam! ‘Egg mayo’ sandwiches! ‘Eggy’ tofu scramble, tofu omelettes… Such an amazing ingredient to have on hand.

    Like

    • I know I love it so much, when my friend anna first introduced it to me I could believe it! I was never that big on eggs but it’s such a nice flavour to incorporate in a vegan diet… mix things up a bit! x

      Like

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