The vegetarian recipe for Vegan Fried Egg:

servings – 15 vegan fried eggs


  • 1 1/2 cups pumpkin flesh (steam till soft)
  • 1/2 cup golden flax seeds (wash and soak in 3 1/2 cups water overnight)
  • 1/2 cup soaked kombu/kelp (soak kombu in water for 1/2 hour)
  • 3/4 cup roasted cashew nuts
  • 3 tbsp coconut milk
  • 1/2 cup potato starch
  • 4 tbsp extra virgin olive oil


  • 1 tbsp nutritional yeast flakes
  • 1 tsp salt


Vegan Egg White

  1. Place golden fax seeds (with water), kombu and salt (1/2 tsp) in the blender; pulse until smooth.
  2. Gradually add in potato starch (5 tbsp) and pulse until well mixed.
  3. Transfer 3 1/2 cups of the above Vegan Egg White into a bowl.

Vegan Egg Yolk

  1. In the remaining Vegan Egg White, add pumpkin, cashew nuts, coconut milk, nutritional yeast flakes, potato starch (3 tbsp) and salt (1/2 tsp); pulse until fine.
  2. Switch to low speed, pulse, add olive oil gradually; blend until the mixture thickens and becomes smooth.
  3. Transfer the above Vegan Egg Yolk into a bowl.

Vegan Fried Egg

  1. Preheat a non-stick pan over low heat.
  2. Coat the pan surface with some olive oil.
  3. Ladle 1/4 cup of the Vegan Egg White into the pan and spread it evenly.
  4. Take a spoon full of Vegan Egg Yolk and place it in the center.
  5. When the edges of the Vegan Egg White turns crispy, remove and place it on a serving plate.
  6. Repeat the above steps (2 – 5) as necessary.
  7. Should there be any surplus mixtures, keep them in the fridge for future frying and serving.