Recettes
Vinker Korean Crispy Chicken Burger Recipe
This Korean Crispy Chicken Burger is stacked with Vinker’s Crispy Korean Chick’n, their signature spicy Gochujang sauce, a vegan sunny-side-up egg, melty vegan cheddar, and a fresh slaw. It’s crispy, saucy, spicy 🤩🍳 Vinker is all about real-deal, crave-worthy plant-based comfort food you NEED to try to believe!Ingredients You'll Need: 8 pieces Vinker Crispy Korean Chick'n 2 Yo Egg The Sunny One 2 Pretzilla Soft Pretzel Burger Buns ½ cup red cabbage, finely shredded ½ cup carrots, finely shredded 2 slices vegan cheddar cheese 2 tbsp red wine vinegar 1 tbsp extra virgin olive oil 2 tsp vegetable oil 1 clove garlic, minced Vinker Gochujang sauce Toasted sesame seeds (for garnish) Chopped green onions (for garnish) Instructions1. Prep the Veggie SlawIn a bowl, mix shredded red cabbage and carrots. Add 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, toasted sesame seeds, and chopped green onion. Season with salt and pepper. Toss well and set aside. 2. Cook the ChickenPreheat the air fryer to 200°C (400°F) for 2 minutes. Place the Vinker crispy Korean chicken pieces evenly in the air fryer basket. Cook for 16 minutes, turning halfway through.3. Prepare the Egg & CheeseIn a large skillet, heat a drizzle of olive oil over medium heat. Cook the Yo Egg sunny-side-up. In the same pan, add a little olive oil or vegan butter and place the bottom halves of the burger buns cut-side down. Place the vegan cheddar slice on top of the buns and let it melt slightly. 4. Make the SauceHeat 2 teaspoons of vegetable oil in the same pan over medium-high heat. Add minced garlic and sauté until lightly golden (about 30 seconds). Stir in the Vinker Gochujang sauce until warmed through. 5. Assemble the Burgers and Sprinkle with extra sesame seeds and green onion.
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Vegan Eggs Benedict with Yo! Poached Egg Recipe
This Vegan Eggs Benedict variation, featuring vegan ham, and rich Hollandaise sauce, offers a sophisticated and plant-based twist on the classic brunch favorite. This plant-based take on the traditional dish replaces the poached egg with a deliciously crafted poached Yo Egg, maintaining the rich flavors and creamy textures that make Eggs Benedict so beloved. There are so many variations of eggs benny, the options are limitless! Some ideas for toppings: vegan ham, vegan smoked salmon, capers, vegan shrimp, vegan bacon, arugula, mushrooms, and more! Ingredients You'll Need: 2 vegan scones, challah bread slices, or English muffins 4 slices of vegan ham (or toppings of your choice) 4 tbsp vegan Hollandaise Sauce 2 Yo! Poached Eggs Chopped chives, for garnish Yo Egg proprietary black salt mix Instructions: Egg Poaching: Bring a pot of water to a gentle simmer. Lower Yo! Poached Eggs into the water and let them cook for 8-10 minutes. Bread Toasting: Toast your choice of vegan scone, challah bread, or English muffin until golden and crisp. Layering the Benedict: Place the toasted bread on a serving plate. Heap the vegan ham (or other toppings of your choice) evenly atop the bread. Egg Placement: Carefully place a poached Yo! Egg over the bed of kale. Sprinkle a dash of Yo Egg proprietary black salt mix over the egg for an enhanced flavor profile. Hollandaise Drizzle: Lavishly top each egg with 2 tablespoons of vegan Hollandaise Sauce, ensuring a rich and creamy coverage. Garnish and Serve: Finish with a sprinkle of freshly chopped chives for a burst of color and flavor.
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Avocado Toast with Vegan Eggs
This avocado toast is anything but basic. In this vegan-friendly version, we'll be creating a delicious combination of creamy smashed avocado and perfectly cooked vegan poached or sunny-side-up eggs. Great for a hearty breakfast, a light lunch, or a satisfying snack, this elevated avocado toast is bursting with flavours, leaving you feeling nourished and satisfied! Ingredients You'll Need: 2 slices of sourdough bread 1 ripe avocado ¼ cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon lime juice 2 small tomatoes, sliced 1/4 teaspoon chili flakes 2 Yo! Poached or Sunny Side Up Eggs 1 gram Yo Egg Proprietary black salt mix Instructions: Perfect Toast: Begin by toasting the sourdough bread slices to your desired level of crispiness. Guacamole Creation: In a small bowl, mash the avocado with a fork until it's smooth. Blend in cilantro, salt, black pepper, and lime juice. Spread the Green: Distribute the guacamole evenly over the toasted bread slices. Prepare the Eggs: For Poached: Gently cook the Yo! Poached Eggs in boiling water for 8-10 minutes. For Sunny: Fry the Yo! Sunny Eggs in a medium-heated pan with 1 tbsp of olive oil for 4-5 minutes, lid on. Egg-topping: Place one egg atop each slice of guacamole-covered toast. Final Seasoning: Sprinkle Yo Egg proprietary black salt mix, additional black pepper, and dried chili flakes over the eggs. Ready to Serve: Enjoy this delightful Avocado Toast with Yo! Eggs - a simple yet sophisticated breakfast or snack!
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Carbonara with Yo! Egg Yolks Recipe
Indulge in this exquisite rendition of Carbonara, where traditional Italian technique meets modern plant-based innovation for a dish that's as elegant as it is delicious. Ingredients You'll Need: 8 ounces (225g) artisanal spaghetti 2 tbsp extra-virgin olive oil 2 cloves garlic, finely minced 2 Yo! Egg yolks 1/2 cup plant-based pancetta-style ham, finely diced 1/2 cup vegan Parmesan, finely grated, plus more for service Freshly cracked black pepper, to taste Chopped fresh chives, for garnish Yo Egg proprietary black salt mix Instructions: Render the Plant-Based Pancetta: In a large sauté pan, warm extra-virgin olive oil over medium flame. Add plant-based ham and sauté until it achieves a golden-brown crispness. Transfer to a paper towel-lined plate. Emulsification Prep: In a mixing bowl, vigorously whisk together Yo! Egg yolks and vegan Parmesan until a smooth emulsion forms. Season with freshly cracked black pepper. Aromatic Infusion: In the same sauté pan, gently sweat minced garlic until fragrant, ensuring not to brown, about 1 minute. Al Dente Pasta: Cook spaghetti in salted boiling water until al dente, following the artisanal pasta’s guidelines. Tossing and Coating: Lower the flame to a gentle simmer. Add the al dente spaghetti and rendered plant-based pancetta to the pan, tossing with the garlic-infused oil. Sauce Creation: Off the heat, swiftly drizzle in the egg yolk and Parmesan emulsion, tossing continuously to coat the pasta and create a glossy, velvety sauce. Garnishing: Nestle a Yo! Egg yolk atop each serving. Dust with a pinch of Yo Egg proprietary black salt mix for enhanced flavour. Plating: Serve immediately, garnished with extra grated vegan Parmesan, a grind of black pepper, and a sprinkle of fresh chives.
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Vegan Ramen with Yo! Poached Egg Recipe
This vegan ramen recipe brings together the soul-warming comfort of ramen with a creative twist—a vegan poached egg that mimics the creamy texture of its traditional counterpart. Whether you're a longtime vegan or simply looking to explore plant-based alternatives, this dish promises to satisfy your taste buds and leave you craving more. This combines a savory broth, slurp-worthy noodles, and a vegan poached egg that's as beautiful as it is delicious! Get creative with your toppings, it's your dish after all! Ingredients You'll Need: Broth: Thumb-sized piece of ginger 4-inch piece of kombu seaweed 0.4 gallons of water 0.9 ounce dried shiitake mushrooms 3 tbsp soy sauce Additional Ingredients: 7 ounces firm tofu, cut into chunky cubes 1 tbsp corn starch 1 tbsp sunflower oil 3.5 ounces ramen noodles 1 head pak choi, quartered 2 spring onions, finely sliced (white and green parts separated) 25g mixed beansprouts (basil, sunflower, broccoli) 2 radishes, thinly sliced 1 tbsp fried garlic 2 Yo! Poached Eggs Sesame oil, coriander leaves, crushed peanuts, crumbled nori or dried chili, Yo Egg proprietary black salt mix (for enhanced flavour) 1/2 cup soy sauce (for marinating) Instructions: Marinate the Poached Eggs: Submerge the Yo! Poached Eggs in 1/2 cup of soy sauce for an hour. Prepare the Broth: In a large saucepan, combine water, ginger, kombu seaweed, dried shiitake mushrooms, and soy sauce. Bring to a gentle simmer, cover, and let cook for 50 minutes. Cook the Tofu: Coat tofu cubes in corn starch. Heat sunflower oil in a frying pan and fry tofu until golden on each side. Noodle Time: Cook ramen noodles one minute less than the package instructions. Drain, keeping some cooking water. Assemble the Bowls: Pour cooked broth into two bowls. Add pak choi and white parts of spring onions. Reheat for 1-2 minutes. Add the Goodies: Add noodles, tofu, beansprouts, green spring onions, radish slices, and a drizzle of sesame oil to each bowl. Add other toppings as desired. Finish with a Yo! Touch: Drain and halve the marinated eggs, season with Yo Egg proprietary black salt mix , and place into bowls. Serve and Enjoy!
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Huevos Rancheros with YO! Sunny Side Up Egg Recipe
A delightful twist on a classic Mexican favorite – Vegan Huevos Rancheros using Yo Egg Sunny Side Up Eggs! This plant-based version maintains all the vibrant flavors and textures of the traditional dish while celebrating the goodness of cruelty-free ingredients. Whether you're a vegan aficionado or simply looking to explore new culinary horizons, this recipe promises a savory, satisfying experience that's perfect for any meal of the day. Ingredients You'll Need: 3 Yo! Sunny Side Up Eggs 3 corn tortillas 1 cup refried beans 1/2 cup salsa (homemade or store-bought) 1/2 cup shredded vegan cheese 2 tablespoons olive oil Yo Egg Proprietary black salt mix Optional toppings: avocado slices, chopped cilantro, sliced jalapeños, and diced tomatoes Instructions: Bean Prep: In a skillet, heat the refried beans over medium heat for 2-3 minutes until they are thoroughly warmed. Season with salt and pepper to taste. Tortilla Layer: Spread the warm refried beans evenly over the corn tortillas. Egg Excellence: Fry the Yo! Sunny Side Up Eggs as per the instructions (usually about 4-5 minutes in a medium-heated pan with a tablespoon of olive oil, lid on). Assembly Time: Place the cooked eggs on top of the refried beans-laden tortillas. Sprinkle the Yo Egg Proprietary black salt mix over the eggs for added flavor. Salsa and Cheese: Layer the salsa over the eggs and sprinkle shredded vegan cheese on top. Garnish Galore: Add optional toppings like avocado slices, chopped cilantro, sliced jalapeños, and diced tomatoes to bring extra freshness and flavor to the dish. Ready to Serve: Your Huevos Rancheros with Yo! Sunny Side Up Egg is now ready to be savored. Dive into this vibrant and hearty meal and enjoy!
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Vegan Sunny Side Up Burger Recipe
Indulge in this gastronomic masterpiece, where the classic burger meets modern, plant-based finesse, creating a culinary experience that's both familiar and thrilling. The runny egg yolk creates a rich mouth-feel that brings together this dish! Ingredients You'll Need: For the Burger Patty: 1 lb. plant-based meat substitute 1/4 cup onion, finely chopped 1 tbsp fine smooth mustard Salt and freshly ground pepper to taste For the Burger Toppings: Artisanal burger buns 4-6 Yo! SSU (Sunnyside-Up) fried eggs, seasoned with black salt Sliced pickled cucumber Fresh lettuce leaves Sliced ripe tomato Thinly sliced red onion Plant-based cheddar cheese slices (optional) Ketchup, mustard, or gourmet sauce of choice Yo Egg Proprietary black salt mix Instructions: Patty Formation: In a large mixing bowl, amalgamate plant-based meat substitute, finely chopped onion, smooth mustard, and seasonings. Knead well using your hands or a wooden spatula. Form the mixture into evenly sized patties, ensuring consistent thickness for even cooking. Sauté the Patties: In a non-stick skillet over a medium-high flame, warm a splash of vegetable oil. Gently place the patties in the skillet. Sear each side for 3-4 minutes. If using cheese, add it atop the patties midway through cooking to allow it to melt. Sunnyside-Up Mastery: While patties cook, prepare Yo! SSU eggs according to package instructions. In a separate non-stick skillet over medium heat, add the eggs. Cover and cook for 4-5 minutes until the whites are set but yolks remain runny. Sprinkle with black salt upon completion. Burger Assembly: Begin with a toasted artisanal bun. Smear your choice of gourmet sauce on each half. Layer with crisp lettuce, tomato slices, pickled cucumber, and red onion. Place the cooked patty next, followed by the glistening Yo! SSU egg atop. Season with Yo Egg Proprietary black salt mix Serve and Savor: Present the burger sandwich immediately, ensuring a delightful contrast of the warm, juicy patty and the cool, crisp freshness of the vegetables, all crowned with the rich, runny yolk of the Yo! Sunny Side Up Egg.
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