25 Comments

  1. Cate Rose
    April 7, 2019 @ 5:41 pm

    Is there an Australian version of Campari tomatoes?

    Reply

  2. cassl14
    April 7, 2019 @ 5:41 pm

    This is one of the most intriguing and impressive recipes I think I've ever seen. I'm not a huge mushroom person but I'm making this anyway!! Can't wait, yum.

    Reply

  3. Melissa Servais
    April 7, 2019 @ 5:41 pm

    I love this so much!!! That trifle is the definition of vegan food porn. 😍😍😍 I am also emo for eggs. 😂 Can’t wait to try making this!!!

    Reply

  4. Martha j
    April 7, 2019 @ 5:41 pm

    i’ll say it again for the people in the back, LAUREN TOYOTA IS ABOVE THE LAW.

    Reply

  5. jockgoth
    April 7, 2019 @ 5:41 pm

    I’m totally gonna make that yolk and add it to tofu scramble

    Reply

  6. Melanie Nutter
    April 7, 2019 @ 5:41 pm

    as a British person it is really distressing that you call this savoury dish a "trifle" but this looks absolutely amazing! I will be adapting this to make a vegan full English breakfast at the weekend!

    Reply

  7. Suzette Smith
    April 7, 2019 @ 5:41 pm

    My husband is allergic to eggs but also the sulfar in black salt… Any other suggestions? Or do you think it would be good without it

    Reply

  8. kerche
    April 7, 2019 @ 5:41 pm

    I found you through Erin Ireland here on the West coast. I came for the egg yolk recipe because of my egg intolerance. I’m not really a breakfast eater (since most things are with eggs), but perhaps this will inspire me to try! I don’t miss real egg as the taste nowadays makes me wanna throw up.

    Reply

  9. ashley.ann
    April 7, 2019 @ 5:41 pm

    Nostalgia lol which I’m excited to try this recipe for that.. I’m coming up on my 4th year of being vegan. It’s amazing!! And I really want to make this!

    Reply

  10. Brittani Scott
    April 7, 2019 @ 5:41 pm

    New sub here✋🏼! I’ve been on the HUNT for some bomb egg yolk sauce. You have no idea how happy this has made me. Ditching eggs is the last step for me to be fully vegan. DONE!! YAASS!!! ❤️🙌🏼❤️

    Reply

  11. call this place our home
    April 7, 2019 @ 5:41 pm

    Are you kidding me I would die for this, looks ridiculously good 😍😍

    Reply

  12. Maurizio Esposito
    April 7, 2019 @ 5:41 pm

    This is beyond brilliant. Looks delectable, can't wait to try it. Cheers!

    Reply

  13. Miriam Robinson
    April 7, 2019 @ 5:41 pm

    Can this "yolk" be refeigerated overnight? Trying to find substitute for real runny egg for grits. Thanks for all the education and ideas for us trying to eat more whole plant based.

    Reply

  14. Tina92316
    April 7, 2019 @ 5:41 pm

    Does the yolk sauce really taste like yolk?? Never liked eggs ever while growing up but curious but yolk sauce has me questionable.

    Reply

  15. Mixk
    April 7, 2019 @ 5:41 pm

    This is so mouthwatering.

    Reply

  16. Monica Guzman
    April 7, 2019 @ 5:41 pm

    whoa 😲

    Reply

  17. Heather Morgan
    April 7, 2019 @ 5:41 pm

    When I was in grade school, I got diagnosed with an egg allergy. I remember really loving eggs, but I haven't had them in so long, I don't think I actually know what they taste like anymore. However…I'm totally trying this recipe, and I'm inviting my omni friends and vegan friends over for brunch when I do, because I'm so curious how "eggy" this would be for someone who eats eggs. I know I'll be happy, because fried tofu with vegan butter and FYH vegan egg is pretty much how I make my vegan fried eggs, at it hits all the "egg" buttons in my brain. But I'm totally excited to try this.

    Reply

  18. Brooke Francis
    April 7, 2019 @ 5:41 pm

    this looks absolutely AMAZING 🤤😍 although, i’m super sensitive to onions, could i just omit the onions and do mushrooms and spinach?

    Reply

  19. Celeste Wilcott
    April 7, 2019 @ 5:41 pm

    I’ve done a similar recipe for the yolk: veggie broth, nutritional yeast, veganese, salt and cornstarch you can also add turmeric to add vibrant color. I’ve also used a store bought butternut squash soup as a vegan egg yolk substitute – heat soup in pot add corn starch and salt.

    Reply

  20. daksmom1999
    April 7, 2019 @ 5:41 pm

    I will have to try this recipe when the fall/winter weather comes. I will have to find the recipes, though, for the tempeh bacon, and the biscuits. One idea I will also try……slather both sides of the biscuit in the egg then put sausage on one half of the biscuit, then put the tofu on, cut a small hole in the tofu, add a little more egg sauce, then add maybe vegan Canadian bacon, and the other half of the egg-slathered is sounds too good, but I will be making the breakfast trifle.

    Reply

  21. shashashay
    April 7, 2019 @ 5:41 pm

    One thing I miss are all my eggy breakfast varieties. I’ve never been into having something sweet for breakfast. I’m definitely making this!! Also, I miss my egg/veggie frittata muffins for a quick grab ‘n go. Have you made anything like that or can you show us how to make on? It would be a great easy breakfast for on the way to work or school or stick in kids lunch.

    Reply

  22. malin1707
    April 7, 2019 @ 5:41 pm

    This is so genius. Love from Germany 👏🏼☺️

    Reply

  23. Brittany Burkart
    April 7, 2019 @ 5:41 pm

    Lauren your creativity is amazing! Like mind blown with the "egg yolk" and "egg white" components to the dish, so clever!

    Reply

  24. Kelly Moore
    April 7, 2019 @ 5:41 pm

    It looks delish!

    Reply

  25. StarFlower99654
    April 7, 2019 @ 5:41 pm

    YUM!!

    Reply

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