Eggy Spice
Add an eggy flavor to vegan "egg" dishes with this eggy spice blend. This blend combines kala namak, a sulfurous black salt, with nutritional yeast and some other umami-generating spices. Add this spice to tofu scrambles, tofu omlettes, eygg salad, or other "egg" dishes to create an eggy flavor.
Yield: 15 servings of 1 teaspoon (3g) each, totaling 5 tablespoons (46g)
Macros (per serving): 10 calories | 1g protein | 0.1g fat | 0.5g net carbs
Prep: 5 minutes
Storage: for the remaining shelf life of any included ingredients.
Macros (per serving): 10 calories | 1g protein | 0.1g fat | 0.5g net carbs
Prep: 5 minutes
Storage: for the remaining shelf life of any included ingredients.
Ingredients:
- 6 tablespoons (30g) nutritional yeast flakes
- 2 teaspoons kala namak ✎
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground mustard (optional)
Directions:
- Put all ingredients together in a coffee/spice grinder and whizz to a powder. This could also be done in a bullet blender if a double or triple batch is made at once. Conversely, you could just shake all of the ingredients together in a small jar and use a half tablespoon as a serving.
- Add to tofu scrambles, tofu omlettes, eygg salad, or other "egg" dishes to create an eggy flavor.
✎ Notes:
- Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from the nutritional yeast flakes (a mixture of Bob's Redmill and Foods Alive unfortified).
- Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.
