Pepper And Egg. The good old fashioned lenten special. Fortunately this is an all vegan food blog, so if you or someone you love is giving up meat for the season, send them my way and show them the light. Up the ante and leave eggs out of the equation and boom — full blown plant based pepper and egg.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and keep on rocking in the free world.

Vegan Pepper and Egg. Just like, with no actual eggs.

VEGAN PEPPER AND EGG

prep time: 5 minutes
cook time: 10 minutes

Pep pep.

This recipe requires you to cook a thing of Just Egg with peppers and onion. Then throw it on a toasted roll…with vegan cheese.

To start, you’re going to cook your egg substitute. You can totally make a tofu scram in place of Just Egg too.

What you’ll need:

just egg
olive oil
vegan butter
salt
pepper
kala namak (black salt)

Throw a splash of oil into the pan and bring it up to medium heat. Once it’s to temperature, add a knob of vegan butter and swirl it around. Shake up the container of egg substitute and add it to the pan. Before messing with it, let it cook for about 20 seconds. Add salt and pepper to taste and a pinch of black salt. This will bring a sulfuric eggy taste to your dish.

Stir the egg around the pan and try to keep it fluffy. Get it out of the pan and set aside once it’s done cooking.

Next, you’re going to dice up some green pepper, some red pepper and a little bit of red onion. Preheat your oven to 350°.

What you’ll need:

red pepper
green pepper
red onion
olive oil
salt
pepper
french roll
vegan cheese
hot sauce (optional, but like not optional)

Dice up the red pepper and green pepper into chunks. They don’t have to be super duper diced down. Cut up half a red onion too.

This yields about two sandwiches and some change.

Add some oil into a pan and bring the flame up to medium high. You’re going to want to cook on a higher flame so the peppers don’t get soft. You’ll get some char without being left with squishy peppers.

When the pan is up to temperature, add all three of the aforementioned and let them char up all nice. Take them out and set aside for now.

Take two rolls and set them directly on the rack in your oven. You want the sandwich itself to be somewhat crispy to contrast the texture of its contents. In five minutes, take them out and add a few slices of vegan cheese. You can microwave them for about 45 seconds or put them back on the rack for a couple more minutes.

When your rolls are toasted, add your egg along with your pepper-onion mess. Then add hot sauce. Or don’t.

But it’s better that you do.

Eat it for breakfast, lunch, dinner, lent, not-lent, whenever!