A simple and nutritious vegan egg recipe made with dried split peas or lentils, blended with nondairy milk and spices, and baked to perfection. Ideal for meal prep to keep energy levels up, especially for expectant mothers.
1: Soak the split peas overnight, or at least for a few hours until softer.
2: Drain and pop in a blender, add the rest of the ingredients and blend until very smooth.
3: Pour onto a parchment lined baking sheet and bake at 375°F for 20-30 minutes.
4: Allow to cool and slice into squares for a quick breaky sando.
5: Enjoy!
