note – the original video for this recipe is “no longer available”, so I found an alternate video to take its place. Please note that ingredients and instructions in this video may vary slightly from the written version below.
Make a healthy and vegan version of the classic Hawaiian dish loco moco. This vegan loco moco consists of rice with veggie patty and a vegan replacement for a sunny-side-up egg. This recipe will make egg white with plant-based milk, rice flour, potato starch, and tofu. Egg yolk will be substituted by a mixture of vegan egg yolk replacer and calcium chloride.
• 2 scoops cooked brown rice
• veggie patty
• sriracha sauce
• 3 tbsp vegan butter
• 5 tbsp whole-wheat flour
• 2 cups veggie broth
• 1-2 tsp ketchup
• 1 tsp Worcestershire sauce
• soy sauce to taste
• ground black pepper to taste
Vegan Egg White:
• 2 cups plant-based milk
• 1/2 cup rice flour
• 1/2 cup potato starch
• a pinch of salt
• 3 oz extra firm silken tofu
Vegan Egg Yolk:
• 2-3 tbsp vegan egg yolk replacer
• some water
• 5 grams calcium chloride
• 500 ml filtered water
Set a pan over medium heat.
Add vegan butter and whole-wheat flour.
Stir to combine until color changes to tan.
Pour veggie broth.
Stir and let it simmer.
Add ketchup, Worcestershire sauce, and soy sauce.
Season with ground black pepper to taste.
Stir to combine.
Remove from the heat, then set aside.
Prepare a food processor.
Break the silken tofu into small pieces.
Add them to the processor.
Pour a cup of coconut milk.
Season with salt.
Push until smooth and well combined.
Set a frying pan over high heat.
Spray with olive oil.
Spread a thin layer of 2 tbsp of the tofu mixture in the pan.
Cook for 2-3 minutes or until set.
Flip on the other side and cook for another 2-3 minutes or until set.
Vegan Egg Yolk:
In a blender, add some water.
Add 1-2 tbsp of vegan egg yolk replacer.
Blend until well combined.
Mix 5 grams of calcium chloride and 500 ml of filtered water in a container.
Spoon some of the solution into a glass with a small diameter such as a wine glass.
Swirl the solution around the glass.
Pour the solution back into its container.
Pour a small amount of vegan egg yolk mixture into the glass.
Pour about 1-2 tbsp of the calcium chloride solution around the edges of the glass.
Gently swirl the glass for 30-40 seconds.
Pour out the vegan egg yolk and put it into a water bath for a few minutes.
On a plate, add 2 scoops of cooked brown rice.
Add a veggie patty, homemade or store-bought.
Drizzle with 2-3 tbsp of the gravy.
Add vegan egg white and vegan egg yolk.
Drizzle with sriracha sauce and more of the gravy.
Serve and enjoy!
Images – http://www.youtube.com/watch?v=fZWS-nkTyWo