vegantraveler
3 years ago5,000+ Views

Ingredients

2 eggs replacements
1 cup (140g) finely grated zucchini (~ 1 medium)
2 tablespoons chopped fresh parsley
Salt and pepper
¼ cup (20g) oat flour
2 tablespoons polenta (fine cornmeal)
1 tablespoon brown rice flour
1 tablespoon cornstarch (cornflour)
1 ½ teaspoons baking powder
¼ cup (40g) corn kernels, defrosted if frozen

Instructions

Get it here!
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3 comments
This sounds great for breakfast, lunch, and dinner!
3 years ago·Reply
Food porn alert! These photos are SO high quality!
3 years ago·Reply
Wow, this looks great! Though I'm trying to figure out which type of egg replacement I would use for this. Obviously something involving tofu and a binding agent.
3 years ago·Reply
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