Ah, the farmers’ market! Fresh local peaches, tomatoes, corn, tons of produce! But a vegan fried egg wasn’t on my bingo card. Of course I had to try it.
Now, to clarify, pastured hens’ eggs stuffed into hefty burritos are a standard feature at the St. Matthews Farmers Market and many more of the metro’s two dozen-plus farmers’ markets.
But a vegan fried egg, sunnyside up with a bright yellow yolk looking up at us from its shiny white nest, all of it based entirely on plants without an animal-sourced molecule in sight? How can such a thing even be?
Scrambled vegan eggs are pretty simple, from home-built tofu scramble to the widely available brand Just Egg. But it turns out that vegan fried eggs really are a thing, too.
They’re available in pre-made form from companies with names like Be Leaf and Yo Egg. There are also lots of do-it-yourself recipes that, if not quick and easy, are at least doable by home cooks and restaurant chefs.
Methods vary, but they typically start with a protein source like silken tofu, chickpea aquafaba, or pea protein to create the white; put together a mix of texture and color ingredients like turmeric, cornstarch, plant milk or vegan yogurt, and other creative options to add a “yolk” on top; and finish with a Himalayan black salt called Kala Namak that adds a sulfury, eggy flavor.
It should come as no surprise to discover that this farmers’ market effort comes from Chef Kristina Addington, longtime plant-based chef and owner of V-Grits, the beloved vegan food truck-turned-restaurant that sadly closed its last incarnation at Logan Street Market last year.
Addington is now executive director of VegKentucky, a nonprofit organization “dedicated to inspiring and empowering individuals to embrace the benefits of plant-based living.”
VegKentucky’s website adds, “As a nonprofit organization, our mission is to promote personal wellness, environmental sustainability, and compassion for animals by making plant-based options accessible and appealing to everyone in Kentucky.”
To learn more about VegKentucky, its purpose and goals, and programs like workshops and ready-to-eat meals, visit the organization’s website at https://vegkentucky.org/
One very good way to achieve that goal, it seems, is to go to farmers’ markets and other public events offering tasty plant-based treats that look a lot like hot, juicy, drippy egg, cheese, and sausage muffins and tasty burritos (both $9), made without any animals being harmed.
But one question has to be asked: How does it taste?
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VegKentucky
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