Just Egg chickpea flour stretch bottles - Budget vegan mom $$ kids breakfast 2 weeks

To make two bottles of Just Egg last for two full weeks of kids' breakfasts, you will create a simple chickpea flour slurry to double your volume. For this two-week plan, you will need two 12-ounce bottles of Just Egg, a bag of chickpea flour (also called garbanzo bean flour), kala namak (black salt), and nutritional yeast. The kala namak is essential for maintaining a convincing "eggy" flavor that kids won't question.

At the start of week one, prepare your first stretched bottle. Get a large, clean jar or a blender bottle with a whisk ball inside. Pour in 1.5 cups of chickpea flour and 1.5 cups of cold water. Whisk these together vigorously until absolutely no lumps remain. A smooth consistency is critical. Let this slurry sit for about 10 minutes to thicken slightly. Now, add your flavor enhancers to the chickpea slurry: 1/2 teaspoon of kala namak for the sulfurous egg taste, 2 tablespoons of nutritional yeast for a cheesy, savory depth, and a tiny pinch of turmeric for color if you feel it's needed. Whisk again. Finally, pour one entire 12-ounce bottle of Just Egg into your chickpea slurry mixture. Seal the container and shake it intensely for a full minute to completely combine everything. You now have approximately 24 ounces of "egg" mix from a single bottle. Store this in the fridge.

Throughout the first week, use this mixture for daily breakfasts. For scrambles, use a non-stick pan with a little oil over medium heat. The stretched mix might cook a bit faster and be slightly denser, so keep it moving with a spatula. It's perfect for adding mix-ins like diced vegan sausage, corn, or finely chopped spinach to make it more appealing and nutritious. This mix is also fantastic for baked mini-frittatas in a muffin tin. Grease the tin well, add some chopped veggies to each cup, and pour the stretched Just Egg mixture over top. Bake until set. These are great for making ahead for busy mornings.

At the beginning of week two, repeat the exact same process with your second bottle of Just Egg and another batch of the chickpea flour slurry. This ensures the mix is fresh for the week. To keep breakfast interesting, use the week two batch for vegan French toast. The thicker consistency of the stretched mix is great for coating bread. Simply pour some mix into a shallow dish, add a splash of plant milk, a sprinkle of cinnamon, and a drop of vanilla extract. Dip your bread, pan-fry in vegan butter, and serve. By doubling each bottle, you turn a two-bottle purchase into a month's worth of product, easily covering your two-week breakfast needs while significantly cutting down on cost. The key is the smooth slurry and the kala namak, which makes the stretch undetectable to little ones.