Vegan egg yolk – BROUGHT TO YOU BY: http://airyway.blogspot.com/2010/07/ultimate-vegan-egg-yolk.html
makes 2 yolks
1/2 tbsp Veganaise
1/2 tbsp carrot juice (if you don’t have carrot juice, just finely grate a carrot and squeeze the juice out of it)
2 tbsp vegetable broth (or 2 tbsp water and 1/4 tsp nutritional yeast)
1 tbsp Earth Balance
1 tsp cornstarch
Put all the ingredients in a small bowl.
That’s the easy part. Now for the tricky part. Put the little bowl in the microwave for 20 seconds. Whisk the mixture up. Put it back in at 5 second increments (I can’t stress this enough; the egg at the top of this post was put in for an additional 10 seconds and it nearly separated). You should need at most 2 5-second increments to fully cook the egg yolk. It should be like a smooth, yellow-orange bechamel. If it separates–and you’ll know when this happens–it still tastes good but there’s nothing you can do to it to make it smooth and nice-looking; you’ll either have to start over or just do what I do and eat a delicious but not-so-great-looking egg.