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Bobotie is a classic and flavorful casserole from South Africa. In one bite, you can taste fruits, herbs, spices, and savory goodness. This plant-based recipe from Chef @Tariro Mashanda is packed with protein from lentils and #JUSTEgg . Best of all, this bobotie has no cholesterol, so go ahead and help yourself to more.
Ingredients
• 1/2 bottle (6 oz) JUST Egg
• 1 kg cooked red lentils
• 2 slices white bread, crusts removed
• 2 cups plant-based milk
• 1 onion, peeled and finely chopped
• 1 tbsp fruit chutney
• 3/4 tbsp apricot jam
• 3/4 cup raisins
• 3/4 cup blanched almonds
• 6 stalks fresh thyme, leaves removed
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp lemon juice
• 4 bay leaves
• 1/2 tbsp oil
• Salt and pepper
Directions
1. Make 1 kg of cooked lentils and drain out any water.
2. De-crust the bread slices and soak them in a bowl of plant-based milk. Squeeze out the milk using your hands and mix with the lentils.
3. In a large bowl, add cooked lentils, chopped onion, chutney, apricot jam, raisins, blanched almonds, thyme leaves, curry powder, cumin, turmeric, lemon juice and freshly ground salt and pepper. Mix until combined.
3. Heat oil in a large frying pan. Add the mixture and cook in the pan until lightly brown all over. Scrape into a casserole dish.
4. Pour half a bottle of JUST Egg evenly over the mixture in the casserole dish. Top with bay leaves and place in a preheated, 350º F / 180º C oven. Bake for 30-35 mins, or until set.
5. Serve on a bed of rice, ideally South African yellow rice.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #bobotie #southafrica #foodie #foodietiktok #breakfastideas #fyp
Music: It Could Be Better by Zach Schimpf
Ingredients
• 1/2 bottle (6 oz) JUST Egg
• 1 kg cooked red lentils
• 2 slices white bread, crusts removed
• 2 cups plant-based milk
• 1 onion, peeled and finely chopped
• 1 tbsp fruit chutney
• 3/4 tbsp apricot jam
• 3/4 cup raisins
• 3/4 cup blanched almonds
• 6 stalks fresh thyme, leaves removed
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp lemon juice
• 4 bay leaves
• 1/2 tbsp oil
• Salt and pepper
Directions
1. Make 1 kg of cooked lentils and drain out any water.
2. De-crust the bread slices and soak them in a bowl of plant-based milk. Squeeze out the milk using your hands and mix with the lentils.
3. In a large bowl, add cooked lentils, chopped onion, chutney, apricot jam, raisins, blanched almonds, thyme leaves, curry powder, cumin, turmeric, lemon juice and freshly ground salt and pepper. Mix until combined.
3. Heat oil in a large frying pan. Add the mixture and cook in the pan until lightly brown all over. Scrape into a casserole dish.
4. Pour half a bottle of JUST Egg evenly over the mixture in the casserole dish. Top with bay leaves and place in a preheated, 350º F / 180º C oven. Bake for 30-35 mins, or until set.
5. Serve on a bed of rice, ideally South African yellow rice.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #bobotie #southafrica #foodie #foodietiktok #breakfastideas #fyp
Music: It Could Be Better by Zach Schimpf
Bobotie is a classic and flavorful casserole from South Africa. In one bite, you can taste fruits, herbs, spices, and savory goodness. This plant-based recipe from Chef @Tariro Mashanda is packed with protein from lentils and #JUSTEgg . Best of all, this bobotie has no cholesterol, so go ahead and help yourself to more.
Ingredients
• 1/2 bottle (6 oz) JUST Egg
• 1 kg cooked red lentils
• 2 slices white bread, crusts removed
• 2 cups plant-based milk
• 1 onion, peeled and finely chopped
• 1 tbsp fruit chutney
• 3/4 tbsp apricot jam
• 3/4 cup raisins
• 3/4 cup blanched almonds
• 6 stalks fresh thyme, leaves removed
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp lemon juice
• 4 bay leaves
• 1/2 tbsp oil
• Salt and pepper
Directions
1. Make 1 kg of cooked lentils and drain out any water.
2. De-crust the bread slices and soak them in a bowl of plant-based milk. Squeeze out the milk using your hands and mix with the lentils.
3. In a large bowl, add cooked lentils, chopped onion, chutney, apricot jam, raisins, blanched almonds, thyme leaves, curry powder, cumin, turmeric, lemon juice and freshly ground salt and pepper. Mix until combined.
3. Heat oil in a large frying pan. Add the mixture and cook in the pan until lightly brown all over. Scrape into a casserole dish.
4. Pour half a bottle of JUST Egg evenly over the mixture in the casserole dish. Top with bay leaves and place in a preheated, 350º F / 180º C oven. Bake for 30-35 mins, or until set.
5. Serve on a bed of rice, ideally South African yellow rice.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #bobotie #southafrica #foodie #foodietiktok #breakfastideas #fyp
Ingredients
• 1/2 bottle (6 oz) JUST Egg
• 1 kg cooked red lentils
• 2 slices white bread, crusts removed
• 2 cups plant-based milk
• 1 onion, peeled and finely chopped
• 1 tbsp fruit chutney
• 3/4 tbsp apricot jam
• 3/4 cup raisins
• 3/4 cup blanched almonds
• 6 stalks fresh thyme, leaves removed
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp lemon juice
• 4 bay leaves
• 1/2 tbsp oil
• Salt and pepper
Directions
1. Make 1 kg of cooked lentils and drain out any water.
2. De-crust the bread slices and soak them in a bowl of plant-based milk. Squeeze out the milk using your hands and mix with the lentils.
3. In a large bowl, add cooked lentils, chopped onion, chutney, apricot jam, raisins, blanched almonds, thyme leaves, curry powder, cumin, turmeric, lemon juice and freshly ground salt and pepper. Mix until combined.
3. Heat oil in a large frying pan. Add the mixture and cook in the pan until lightly brown all over. Scrape into a casserole dish.
4. Pour half a bottle of JUST Egg evenly over the mixture in the casserole dish. Top with bay leaves and place in a preheated, 350º F / 180º C oven. Bake for 30-35 mins, or until set.
5. Serve on a bed of rice, ideally South African yellow rice.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #bobotie #southafrica #foodie #foodietiktok #breakfastideas #fyp
Thai Crispy Fried Egg Salad (Yum Kai Dao) by Chef Leela
Who says you can't make a crispy egg with a plant-based egg? Making a crispy egg is a must in Thai cooking, and for this recipe, Chef Leela will show you how to achieve it using JUST Egg.
Note: You'll want to make the dressing first, and then fry the JUST E egg, so you can serve them while it's crispy and hot.
Egg Ingredients:
1 12-oz bottle JUST Egg
Neutral oil for frying
Dressing Ingredients:
½ cup Chinese celery
1 tomato
¼ cup shallot (thinly sliced)
½ onion (thinly sliced)
¼ cup chopped cilantro
5 Thai chilies (bird’s eye chili)
3 tbsp of lime (about two lime)
3 tbsp of plant-based fish sauce
1 tbsp palm sugar
Dressing Instructions:
1. Peel and thinly slice the shallot and onion. Chop Chinese celery, cilantro and tomato. Slice chilies into thin rings.
2. Measure the lime juice, fish sauce, and palm sugar into a bowl. Whisk until palm sugar is completely dissolved.
3. Add chili, shallot, onion, celery and cilantro, and whisk lightly. Set the dressing aside.
Egg Instructions:
4. Add oil to frying pan and preheat until bubbles form if you poke a chopstick in it.
5. Pour JUST Egg in pan and let it fry untouched until the edges are brown and crisped. You can check to see the underside if is turning brown.
6. Flip it with spatula and continue frying until other side is brown and crispy. Then, take it out and place on a paper towel to absorb moisture and oil.
7. Cut the egg into small pieces. Mix the egg and dressing together in a bowl.
8. Arrange onto a plate and serve your yum kai dao.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #thairecipe #breakfastideas
Who says you can't make a crispy egg with a plant-based egg? Making a crispy egg is a must in Thai cooking, and for this recipe, Chef Leela will show you how to achieve it using JUST Egg.
Note: You'll want to make the dressing first, and then fry the JUST E egg, so you can serve them while it's crispy and hot.
Egg Ingredients:
1 12-oz bottle JUST Egg
Neutral oil for frying
Dressing Ingredients:
½ cup Chinese celery
1 tomato
¼ cup shallot (thinly sliced)
½ onion (thinly sliced)
¼ cup chopped cilantro
5 Thai chilies (bird’s eye chili)
3 tbsp of lime (about two lime)
3 tbsp of plant-based fish sauce
1 tbsp palm sugar
Dressing Instructions:
1. Peel and thinly slice the shallot and onion. Chop Chinese celery, cilantro and tomato. Slice chilies into thin rings.
2. Measure the lime juice, fish sauce, and palm sugar into a bowl. Whisk until palm sugar is completely dissolved.
3. Add chili, shallot, onion, celery and cilantro, and whisk lightly. Set the dressing aside.
Egg Instructions:
4. Add oil to frying pan and preheat until bubbles form if you poke a chopstick in it.
5. Pour JUST Egg in pan and let it fry untouched until the edges are brown and crisped. You can check to see the underside if is turning brown.
6. Flip it with spatula and continue frying until other side is brown and crispy. Then, take it out and place on a paper towel to absorb moisture and oil.
7. Cut the egg into small pieces. Mix the egg and dressing together in a bowl.
8. Arrange onto a plate and serve your yum kai dao.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #thairecipe #breakfastideas
Thai Crispy Fried Egg Salad (Yum Kai Dao) by Chef Leela
Who says you can't make a crispy egg with a plant-based egg? Making a crispy egg is a must in Thai cooking, and for this recipe, Chef Leela will show you how to achieve it using JUST Egg.
Note: You'll want to make the dressing first, and then fry the JUST E egg, so you can serve them while it's crispy and hot.
Egg Ingredients:
1 12-oz bottle JUST Egg
Neutral oil for frying
Dressing Ingredients:
½ cup Chinese celery
1 tomato
¼ cup shallot (thinly sliced)
½ onion (thinly sliced)
¼ cup chopped cilantro
5 Thai chilies (bird’s eye chili)
3 tbsp of lime (about two lime)
3 tbsp of plant-based fish sauce
1 tbsp palm sugar
Dressing Instructions:
1. Peel and thinly slice the shallot and onion. Chop Chinese celery, cilantro and tomato. Slice chilies into thin rings.
2. Measure the lime juice, fish sauce, and palm sugar into a bowl. Whisk until palm sugar is completely dissolved.
3. Add chili, shallot, onion, celery and cilantro, and whisk lightly. Set the dressing aside.
Egg Instructions:
4. Add oil to frying pan and preheat until bubbles form if you poke a chopstick in it.
5. Pour JUST Egg in pan and let it fry untouched until the edges are brown and crisped. You can check to see the underside if is turning brown.
6. Flip it with spatula and continue frying until other side is brown and crispy. Then, take it out and place on a paper towel to absorb moisture and oil.
7. Cut the egg into small pieces. Mix the egg and dressing together in a bowl.
8. Arrange onto a plate and serve your yum kai dao.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #thairecipe #breakfastideas
Who says you can't make a crispy egg with a plant-based egg? Making a crispy egg is a must in Thai cooking, and for this recipe, Chef Leela will show you how to achieve it using JUST Egg.
Note: You'll want to make the dressing first, and then fry the JUST E egg, so you can serve them while it's crispy and hot.
Egg Ingredients:
1 12-oz bottle JUST Egg
Neutral oil for frying
Dressing Ingredients:
½ cup Chinese celery
1 tomato
¼ cup shallot (thinly sliced)
½ onion (thinly sliced)
¼ cup chopped cilantro
5 Thai chilies (bird’s eye chili)
3 tbsp of lime (about two lime)
3 tbsp of plant-based fish sauce
1 tbsp palm sugar
Dressing Instructions:
1. Peel and thinly slice the shallot and onion. Chop Chinese celery, cilantro and tomato. Slice chilies into thin rings.
2. Measure the lime juice, fish sauce, and palm sugar into a bowl. Whisk until palm sugar is completely dissolved.
3. Add chili, shallot, onion, celery and cilantro, and whisk lightly. Set the dressing aside.
Egg Instructions:
4. Add oil to frying pan and preheat until bubbles form if you poke a chopstick in it.
5. Pour JUST Egg in pan and let it fry untouched until the edges are brown and crisped. You can check to see the underside if is turning brown.
6. Flip it with spatula and continue frying until other side is brown and crispy. Then, take it out and place on a paper towel to absorb moisture and oil.
7. Cut the egg into small pieces. Mix the egg and dressing together in a bowl.
8. Arrange onto a plate and serve your yum kai dao.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #thairecipe #breakfastideas
Thai Crispy Fried Egg Salad (Yum Kai Dao) by Chef Leela
Who says you can't make a crispy egg with a plant-based egg? Making a crispy egg is a must in Thai cooking, and for this recipe, Chef Leela will show you how to achieve it using JUST Egg.
Note: You'll want to make the dressing first, and then fry the JUST E egg, so you can serve them while it's crispy and hot.
Egg Ingredients:
1 12-oz bottle JUST Egg
Neutral oil for frying
Dressing Ingredients:
½ cup Chinese celery
1 tomato
¼ cup shallot (thinly sliced)
½ onion (thinly sliced)
¼ cup chopped cilantro
5 Thai chilies (bird’s eye chili)
3 tbsp of lime (about two lime)
3 tbsp of plant-based fish sauce
1 tbsp palm sugar
Dressing Instructions:
1. Peel and thinly slice the shallot and onion. Chop Chinese celery, cilantro and tomato. Slice chilies into thin rings.
2. Measure the lime juice, fish sauce, and palm sugar into a bowl. Whisk until palm sugar is completely dissolved.
3. Add chili, shallot, onion, celery and cilantro, and whisk lightly. Set the dressing aside.
Egg Instructions:
4. Add oil to frying pan and preheat until bubbles form if you poke a chopstick in it.
5. Pour JUST Egg in pan and let it fry untouched until the edges are brown and crisped. You can check to see the underside if is turning brown.
6. Flip it with spatula and continue frying until other side is brown and crispy. Then, take it out and place on a paper towel to absorb moisture and oil.
7. Cut the egg into small pieces. Mix the egg and dressing together in a bowl.
8. Arrange onto a plate and serve your yum kai dao.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #thairecipe #breakfastideas
Music: takin’ my own advice by Zach Schimpf
Who says you can't make a crispy egg with a plant-based egg? Making a crispy egg is a must in Thai cooking, and for this recipe, Chef Leela will show you how to achieve it using JUST Egg.
Note: You'll want to make the dressing first, and then fry the JUST E egg, so you can serve them while it's crispy and hot.
Egg Ingredients:
1 12-oz bottle JUST Egg
Neutral oil for frying
Dressing Ingredients:
½ cup Chinese celery
1 tomato
¼ cup shallot (thinly sliced)
½ onion (thinly sliced)
¼ cup chopped cilantro
5 Thai chilies (bird’s eye chili)
3 tbsp of lime (about two lime)
3 tbsp of plant-based fish sauce
1 tbsp palm sugar
Dressing Instructions:
1. Peel and thinly slice the shallot and onion. Chop Chinese celery, cilantro and tomato. Slice chilies into thin rings.
2. Measure the lime juice, fish sauce, and palm sugar into a bowl. Whisk until palm sugar is completely dissolved.
3. Add chili, shallot, onion, celery and cilantro, and whisk lightly. Set the dressing aside.
Egg Instructions:
4. Add oil to frying pan and preheat until bubbles form if you poke a chopstick in it.
5. Pour JUST Egg in pan and let it fry untouched until the edges are brown and crisped. You can check to see the underside if is turning brown.
6. Flip it with spatula and continue frying until other side is brown and crispy. Then, take it out and place on a paper towel to absorb moisture and oil.
7. Cut the egg into small pieces. Mix the egg and dressing together in a bowl.
8. Arrange onto a plate and serve your yum kai dao.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #thairecipe #breakfastideas
Music: takin’ my own advice by Zach Schimpf
How to Eat a Giant Burger in 3 Ways, a film that may or may not be by #WesAnderson .
Take these trusty tips to @nextlevelburger to try their new Brunch Burger with JUST Egg Folded.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #breakfastburger #brunchburger #portlandbrunch #seattlebrunch #sfbrunch #burgerhack
Take these trusty tips to @nextlevelburger to try their new Brunch Burger with JUST Egg Folded.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #breakfastburger #brunchburger #portlandbrunch #seattlebrunch #sfbrunch #burgerhack
We’ll be eating a lot of burgers this month since @nextlevelburger has a new, plant-based Brunch Burger on their menu for the month of May.
Here’s the stack: JUST Egg Folded, NLB’s signature smash patty, organic tempeh bacon, melted cheese, organic tomato, roasted garlic thyme mayo and tater tots.
Get yours at any Next Level Burger location for a limited time only.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #breakfastburger #brunchburger #portlandbrunch #seattlebrunch #sfbrunch #foodietiktok
Here’s the stack: JUST Egg Folded, NLB’s signature smash patty, organic tempeh bacon, melted cheese, organic tomato, roasted garlic thyme mayo and tater tots.
Get yours at any Next Level Burger location for a limited time only.
#JUSTEgg #ReallyGoodEggs #plantbased #egg #breakfastburger #brunchburger #portlandbrunch #seattlebrunch #sfbrunch #foodietiktok
📚☕️ Main character moment at Barnes & Noble Café with the new and completely plant-based JUST Egg Sandwich.
Featuring JUST Egg Folded, melty provolone, aioli and a garlic ciabatta bun. Available at 500+ Barnes & Noble Café locations.
@bnbuzz #JUSTEgg #ReallyGoodEggs #plantbased #egg #barnesandnoble #barnesandnobletrip #romanticizeyourlife #romanticizestudying #coffeedate #booktok
Featuring JUST Egg Folded, melty provolone, aioli and a garlic ciabatta bun. Available at 500+ Barnes & Noble Café locations.
@bnbuzz #JUSTEgg #ReallyGoodEggs #plantbased #egg #barnesandnoble #barnesandnobletrip #romanticizeyourlife #romanticizestudying #coffeedate #booktok
Between all these books, there’s a sandwich to die for.
Come and find us at every Barnes & Noble Café. They’ve got a new plant-based sandwich with JUST Egg Folded, Violife provolone and aioli sauce all inside a hot garlic ciabatta bun.
We can’t wait to see you there.
@bnbuzz #JUSTEgg #ReallyGoodEggs #plantbased #egg #barnesandnoble #barnesandnobletrip #booktok #fyp
Come and find us at every Barnes & Noble Café. They’ve got a new plant-based sandwich with JUST Egg Folded, Violife provolone and aioli sauce all inside a hot garlic ciabatta bun.
We can’t wait to see you there.
@bnbuzz #JUSTEgg #ReallyGoodEggs #plantbased #egg #barnesandnoble #barnesandnobletrip #booktok #fyp