mushroom and red pepper vegan egg bites
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Prep time: 
Cook time: 
Total time: 
Serves: 21
 
Ingredients
  • 8 oz crimini mushrooms
  • coconut oil
  • 4 T Follow your heart VeganEgg powder
  • 2 cups ice cold water
  • ¼ plain, unsweetened almond milk (or any non dairy milk)
  • 8oz firm tofu
  • 1.5 cups shredded cheddar "cheese" (I used Daiya)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion salt
  • 2-3 dashes of hot sauce
  • 1 red bell pepper, roasted and then skin removed
  • handful of cherry tomatoes
Instructions
  1. Add 1 cup of water in the bottom of your Instant Pot, followed by the trivet that came with the instant pot.
  2. In a large pan, heat some coconut oil, and sauté the mushroom until lightly brown and fragrant, about 5 minutes. Set aside.
  3. Use coconut oil to generously grease the egg bite mold. Place one mushroom at the bottom of each cavity. Set aside. (If you have more than 21 mushroom pieces, add the rest of them to the blender in the next step)
  4. Using a large bowl, add the VeganEgg powder and 2 cups of ice cold water. The water must be below 41 degrees. Whisk vigorously, then pour into blender with remaining ingredients. Blend until smooth.
  5. Pour into egg bite molds, filling about ¾ of the way to the top.
  6. Gently place the egg bite mold on top of the trivet. Place the cover on the Instant pot (make sure the pressure release valve is closed) and select "steam" for 8 minutes.
  7. Natural pressure release for 10 minutes, and then quick release the rest.
  8. Carefully remove the egg bite mold from the pot (I use tongs) and allow to cool for a few minutes.
  9. Place a plate on top of the egg bite mold, and quickly flip it over to pop the egg bites out of the mold.
  10. Enjoy right away, or refrigerate for up to a week!
Recipe by the modern barista at https://themodernbarista.com/index.php/2018/06/06/sumatra-with-vegan-egg-bites/