Easy Vegan Fried Eggs

book recipes

We just love how realistic these vegan fried eggs are – and how easy to make too! Delight friends and family and have fun in the process, without the cholesterol of course! The recipe will make around 8 vegan fried eggs. Use any leftover yoke for dipping soldiers 🙂

Photograph by Rebel Recipes

Gluten free
Wheat free
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 4

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

15 min

Total time



  • mains
  • breakfasts
  • lunches





  • 200g/7 oz carrots, squash or pumpkin, peeled and sliced or cut into 2cm cubes
  • 1 tbsp olive oil plus extra for frying
  • 2 tbsp nutritional yeast
  • 2 tbsp cornflour
  • 1 tbsp unsweetened plant milk
  • ½ tsp black salt (Kala Namak)
  • ⅛ tsp regular salt
  • ⅛ tsp turmeric


  • 140ml/⅔ cup unsweetened plant milk
  • 90g/⅔ cup rice flour
  • ½ tsp salt
  • 1 tbsp water
  • 1 tbsp olive oil



  1. Boil or steam the butternut squash, carrots or pumpkin until soft. Drain any excess water.
  2. Place the steamed vegetables along with all of the other ‘yolk’ ingredients into a high-speed blender and blend until very smooth. The consistency needs to be thick and gloopy. Set aside until needed.


  1. Using a medium-sized bowl, whisk all of the ingredients together until very smooth. Set aside until needed.


  1. Using a large non-stick frying pan (with a lid), heat a little oil on medium then add 2 tablespoons of the egg white mixture. Fry for around 30 seconds.
  2. Place 1 level tablespoon of the yolk mixture neatly into the centre of the white. Place the lid on and then cook for 2-3 minutes but don’t flip half way through. Remove with a spatula and cook the rest of the ‘eggs’ using the same method (you might need to add a little more oil to the pan).
  3. After you’ve mastered the first one, you can try cooking multiple ‘eggs’ at the same time.


Serving suggestions: avocado, barbeque sauce, black pepper, breakfast muffins, brown sauce, full vegan breakfast, grilled tomatoes, rocket, toast with vegan butter, toasted bagels, wilted spinach

For use in additional recipes: in a breakfast muffin, on top of dirty fries, on top of fried rice, on top of nasi goreng and other street food dishes, on top of pizza, on top of smashed avocado on toast, to make vegan shakshuka


Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Easiest Energy Balls

The thing that everybody loves about these energy balls is that they are the easiest in the world to make! Full of healthy, protein-packed yumminess, they can be made in…

Cookie Dough Protein Bites

These moreish little bites make for the perfect protein-packed snack every time! Enjoy them post-workout, for a mid-morning munch or even as an after-dinner treat… who said healthy couldn’t be…