Zucchini Vegan Egg Nest
Ingredients
- 2 (230g each) zucchinis
- 1 (200g) small sweet potato
- olive oil to spray
Egg whites sauce
- 1/2 cup (75g) raw cashews soaked overnight
- 2 tbsp (13g) nutritional yeast
- 3 cloves garlic
- 1 lemon juiced (approx. 2 tbsp)
- 1/2 cup (120ml) water plus more if needed
- 1/2 tsp onion powder optional
- pinch salt
Preparation
Turn oven to 400F/200C. Using a fork, poke small holes in sweet potato going all the way round, about 1-inch apart. Line baking tray with tin foil and place sweet potato on top. Bake for 30 minutes, or until cooked through. Place to the side.
Spiralize zucchinis into noodles and spread onto sheets of paper towel. Place more paper towel on top and gently press the water out of zucchini as best you can.
In a blender add 'egg whites' ingredients: soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
Line a baking tray with tin foil and lightly spray with olive oil. Build 'egg nests' onto tray by bunching the noodles tightly together to look like a nest. Pour 3 tbsp 'egg whites' sauce into the centre of each egg nest. Bake nests in the oven for 10-12 minutes, or until zucchini is lightly browned.
Slice open sweet potato. Using a melon baller scoop the insides to form a ball. This will be your 'egg yolk.' Place a ball of sweet potato into the centre of each cooked nest.
Serve zucchini egg nests with more 'egg white' sauce to drizzle.
