Monday 30 January 2017

vegan fried egg

vegan, sugar free

It always seems impossible until it's done.” – Nelson Mandela.


1 sheet of vegan puff pastry
12 tablespoon soy yoghurt
4 large peaches (skinned)  
orange juice from ½ orange


Preheat the oven to 180C. Cut the puff pastry into 12 equal squares.

Place 1 tablespoon soy yoghurt in the middle of each square and spread it only little. Fold the edges and make a little basket or package, leaving a space for the peaches – these are added after baking.

Place the pastry on a baking sheet bake for about 10-15 minutes, until golden.

Cut out from pinches circle and place in the middle each of the baked puff pastry baskets. Spread more soy yoghurt around peaches and drizzle with orange juice. Let them cool off completely before eating.

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recipe inspired by: 
Vegan Food & Living
January 2017
Fruity egg baskets 

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