It started as a fun idea for a dinner meal. I had never tried making this before but it sounded pretty simple and easy so I thought we would give it a shot. I first tried to track down a recipe online but strangely enough couldn't find anything that uses JUST egg brand in the recipe. Not even on the JUST egg website! I used a Minimalist Baker recipe as a starter and she actually makes one with mung bean from scratch so I imagine that one is close to how this came out. Anyway, I enjoyed this so much that I thought I'd throw up a quick blog post with the recipe so you guys can try it out.
You can catch my full process live in the making that I saved on my Instagram Story Highlight here.
The pictures are not the best quality because I did this on the fly and the recipe needed editing but I made those adjustments for you below. I also included the recipe for the Tomato Soup because it was also very good and easy to do.
*Disclaimer: This is not an inexpensive recipe, the JUST egg goes for $8 for one bottle and I recommend you use two for this. Of course you can make this with tofu or chickpea flour or something cheaper but this was the most convenient. I used another specialty product for the feta cheese which is by Violife so it's a bit pricey but worth it! Also, just want to say this is not sponsored.
(Makes 8 slices)
2 bottles JUST egg
1 head of broccoli (chopped small)
1/2 red onion (sliced thin, chopped)
12 baby tomatoes (sliced in half)
1/4 inch piece of VioLife Feta Cheese Block
handful of fresh dill (chopped)
2 sprigs of green onion (chopped)
1 tbsp chives (chopped)
Sprinkle of salt & pepper
Heat oven to 375 degrees. Use a 8" cast iron skillet, heat up on med heat with 1 tsp coconut oil. Once hot add in the onion, sauté until translucent.
Add in tomatoes and cook for 2 minutes. Then add in broccoli. Cook for another 2 minutes or so until slightly soft.
Pour in JUST egg bottles. (You will get a nice browned sear on the bottom)
Sprinkle in your salt and pepper. Add in a sprinkle of the dill but reserve some for later. Move around veggies until evenly distributed.
Turn off heat and place the skillet into the oven.
Bake for 2 minutes. Remove from oven and break up the feta with your hand. Place on top of mixture evenly. Don't put too much, leave some room around the mixture.
Place back in oven and bake for 10 more minutes.
Remove from oven and let sit for about 5-8 minutes to settle.
Slice with knife and use a small spatula to remove from skillet. Top with dill, chives, green onions. Serve.
I had an idea to add in Tofurky Ham or Turkey slices chopped up to this. There's actually a lot of combinations you can use for this. Let me know if you end up trying any out and comment below!
Simple Tomato Soup
I found this recipe online and modified it.
1 tbsp vegan butter
1/2 yellow onion (rough chopped)
1 (28 oz) can whole peeled tomatoes
1 1/2 cups veg broth
1/2 tsp sea salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp parsley
In a medium sauce pan add in some veg broth and sauté the onion until translucent. Add in broth and can of tomatoes with all seasonings. Add in butter. Stir. Bring to simmer and cook for 30 minutes. Add soup to blender and blend on low until smooth. Serve.
We topped ours with popcorn. I know that sounds weird because I thought the same thing but my girlfriend suggested it and said that's how you should eat tomato soup and she was right, it was actually really good!
Hope you guys enjoy this!