Vegan Egg Yolk with Butternut Squash
The perfect vegan eggs - a creamy vegan egg yolk emulsion made from butternut squash and smooth olive oil seasoned with sulfuric Kala Namak black salt for the ultimate eggy flavor. (It can also be made with yellow heirloom or cherry tomatoes when in season).
Servings 8 people
Calories 163kcal
Ingredients
- 1 lb butternut squash diced (frozen or fresh)
- 1/2 yellow onion diced
- 2 Tbsp nutritional yeast
- 1 tsp kala namak black salt + more to taste
- 1 Tbsp white miso
- 8 Tbsp extra virgin olive oil
- 1/4 tsp turmeric (optional for color)
Instructions
- Bring a medium pot of water to a boil. Add the butternut squash and simmer until tender, about 5 to 10 minutes. Using a spider ladle transfer the squash to the bowl of a powerful blender. (Do not add any water).1 lb butternut squash
- Meanwhile preheat a skillet over medium heat and sauté the onion until softened and translucent and begins to get a little golden around the edges. Transfer to the blender.1/2 yellow onion
- Add the spices and olive oil to the blender (nutritional yeast, miso, turmeric + black salt). Process until a silky smooth emulsion is achieved. (For a riches yolk you can add more olive oil but I found this ratio to be perfect )2 Tbsp nutritional yeast, 1 tsp kala namak black salt , 1 Tbsp white miso, 1/4 tsp turmeric, 8 Tbsp extra virgin olive oil, 1 lb butternut squash
- Serve with an extra sprinkling of black salt and crusty bread, bruschetta, toast or crostini for dipping.
Video
Notes
- About the Olive Oil - In order to achieve a rich silky emulsion similar to "chicken eggs" you'll need fat. I prefer a light floral extra virgin olive oil but any neutral vegetable oil will work. Yes you can make it oil-free and WFPB compliant by swapping the oil for some of the squash boiling water or veggie stock. It will be yummy, nutritious and healthy but that fatty rich defining element won't be there.
- Yellow Tomatoes Variation - If using cherry or larger heirloom tomatoes there's No need to blanch and peel them, just add them to the pan after sautéing the onion and cook until they release their juices. Blend with the rest of the ingredients as per recipe instructions.
- The Eggy Flavor - As perfect as the creamy emulsion is, the fact is that it wouldn't taste like eggs without Kala Namak salt. It's a Himalayan pungent sulphurous salt that comes in a range of colors from light pink, purple to black and brown. A little goes a long way but serve extra on the side.
Nutrition
Calories: 163kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 82mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6029IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg