Ingredients:
– 2 cups potato flakes (using @bobsredmill )
– 1 cup veg broth
– seasoning to taste: garlic powder, salt, dash coconut aminos, gochugaru, turmeric (for color so not a lot), kala namak (black salt).
– lacinato kale torn into pieces
– green onion thinly sliced
– sesame seeds for garnish
– couple drops sesame oil (optional)
Directions:
1. Put pan over medium heat. Then add potato flakes, garlic powder, turmeric, salt (bare in mind we add black salt as well at the very end for eggy flavor), gochugaru, coconut aminos. Stir then add in broth.
2. With a spatula, flip the mixture around to combine rather than stirring. This will come together in small little “egg” clumps. Cool until heated through, just a few minutes. Bring off heat and sprinkle with black salt, don’t need too much. Set aside “eggs”.
3. Bring pan back over medium heat, adding in kale. Season with a little salt, coconut aminos, and a splash of veg broth to help steam. Cover for a few minutes until soft. Turn off heat and add a few drops of sesame oil and sprinkle with sesame seeds.
4. Add kale to “eggs” along with green onions. Add whatever else toppings and enjoy!! Ya girl likes a drizzle of homemade mayo but not oil free of course!
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Recipe link: [here](https://www.instagram.com/reel/C4WT1PspyPs/?igsh=dWNweGdyM2FuZ253)
Ingredients:
– 2 cups potato flakes (using @bobsredmill )
– 1 cup veg broth
– seasoning to taste: garlic powder, salt, dash coconut aminos, gochugaru, turmeric (for color so not a lot), kala namak (black salt).
– lacinato kale torn into pieces
– green onion thinly sliced
– sesame seeds for garnish
– couple drops sesame oil (optional)
Directions:
1. Put pan over medium heat. Then add potato flakes, garlic powder, turmeric, salt (bare in mind we add black salt as well at the very end for eggy flavor), gochugaru, coconut aminos. Stir then add in broth.
2. With a spatula, flip the mixture around to combine rather than stirring. This will come together in small little “egg” clumps. Cool until heated through, just a few minutes. Bring off heat and sprinkle with black salt, don’t need too much. Set aside “eggs”.
3. Bring pan back over medium heat, adding in kale. Season with a little salt, coconut aminos, and a splash of veg broth to help steam. Cover for a few minutes until soft. Turn off heat and add a few drops of sesame oil and sprinkle with sesame seeds.
4. Add kale to “eggs” along with green onions. Add whatever else toppings and enjoy!! Ya girl likes a drizzle of homemade mayo but not oil free of course!