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Vegan Curried ‘Egg’ Sandwich

This creamy curried cauliflower is reminiscent of a traditional curried egg. Sensational between two slices of toasted Gluten Freedom Gluten-Free Sourdough, but can also be enjoyed in just lettuce cups for a lighter alternative.

Recipe by @fooddesignstudio

 

vegancurriedeggs2

Vegan | Gluten Free
Prep: 5 minutes | Cook: 15 minutes

Ingredients
  • Extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, peeled and minced
  • 1/2 Organic Cauliflower, washed and sliced thinly with a knife to resemble small florets and crumbs
  • 2 tablespoons non-dairy butter
  • 2 tablespoons Mingle Seasoning Curry In A Hurry
  • 1 tablespoon spelt flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3/4 cup oat milk
  • 8 lettuce leaves, washed
  • 8 slices Gluten Freedom Gluten-Free Sweet Potato Sourdough, toasted

 

vegancurriedeggs

 

Method
  1. Heat the oil in a medium to large frying pan over a low-medium heat on the stovetop.
  2. Cook the onion and garlic until softened. Set aside.
  3. Increase the temperature to a medium-high heat.
  4. Add the cauliflower florets / crumbs to the frying pan and allow to brown for 5 minutes, before stirring. Continue to allow the cauliflower to brown for 5 minutes each time before stirring. This will allow the cauliflower to crisp up, but cook down at the same time.
  5. Add the onion and garlic back to the frying pan with the cauliflower, add the butter, Mingle Curry Seasoning, flour, salt, pepper and stir to combine.
  6. Slowly pour in the milk, stirring constantly. The flour will help the milk thicken up.
  7. Reduce the temperature to a low simmer, and allow to simmer for 5-8 minutes.
  8. Toast the sourdough bread, lather with a layer of non-dairy butter, stack with fresh lettuce and the curried cauliflower mixture.

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