Sous Vide Vegan Bacon Egg Bites
I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy. www.plantbasedandbroke.com
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Edge-to-edge perfection. No skill required.
Ingredients for 4
8 oz king oyster mushrooms
3 tablespoon canola oil
1 teaspoon of real maple syrup
1 teaspoon smoked paprika
1/2 teaspoon salt
⅓ cup yellow onion
⅓ cup green bell pepper
¼ teaspoon black pepper (optional)
Set your Anova Sous Vide Precision Cooker to 190ºF / 87.8ºC
Thinly slice the king oyster mushroom to 1/6th of an inch. Set aside. Preheat oven to 400F degrees. Line a baking tray with parchment paper.
Meanwhile, bring out a bowl and combine 3 tablespoons of oil, salt, maple syrup, and smoked paprika. Mix well. Gently toss mushroom slices into the seasoning mix.
Lay each mushroom slice onto the baking tray and bake for 30 minutes, flipping halfway. Remove mushroom from oven and allow to cool while moving on to the next cooking step.
Dice ⅓ cup of green bell pepper and onion. Over medium-low heat, add some olive oil. Then, add the diced bell pepper and onion. Add a pinch of salt and black pepper. Cook until soft, about 10 minutes.
Spray or grease the canning jars. Add mushroom bacon pieces to the bottom of the jar. Shake Just Egg bottle. Then, evenly pour the Just Egg liquid a little over ¾ of the jar. Evenly distribute the cooked onion and pepper to each jar. Add more bacon pieces if you like.
Attach lids and screw on just finger-tight. Submerge the jars into the waterbath and set the timer for 1 hour.
Carefully remove the jars from the waterbath with tongs - water is hot! Remove the lids and run a butter knife against the edge to loosen the egg bites from the jar. Flip the jar on a plate and allow the egg bites to slide off.