Zucchini Vegan Egg Nests anyone?! This makes a delicious breakfast, brunch, or side dish for gluten-free and vegan lovers. Featuring zucchini noodles for the nests, and a delicious vegan “egg.”
Zucchini Vegan Egg Nests
This recipe is a fun take on the “zucchini egg nest,” a popular recipe for paleo and keto lovers. Of course, this recipe doesn’t use a real egg, but I’ve made a vegan version getting creative with the egg whites and the yolk. It’s a delicious zucchini vegan egg nest for the plant-based foodie.
Although this recipe may look a bit tricky to achieve, I can assure you it’s not. I’ve kept the steps and ingredients simple, for a playful take on the real zucchini egg nest. As a result this recipe is a simple vegan version, that’s full of flavour and picture perfect.
In a nutshell, I’ve made the recipe by spiralizing zucchini into noodle form. Then bunched it together to build the nest. I’ve poured the egg white mixture into the centre. After that, I’ve baked in the oven for 10 minutes until the zucchini is cooked and lightly browned. Finally, I’ve topped with a scoop of my “yolk” to finish the look. (More details on what the vegan egg whites and yolks are below).
Given how creative the recipe looks, it’s actually pretty simple and fuss-free. Not to mention it’s mighty tasty, which what matters most to me when sharing vegan recipes. I really think you’re going to enjoy these Zucchini Vegan Egg Nests!
How to make a vegan egg
My goal was to keep the recipe for this vegan egg simple. So it would be doable. Therefore there are no crazy ingredients or tactics to achieve this vegan egg. It’s simple and straight forward. Yet delicious!
For the egg whites:
The “egg whites” is a simple blend of my vegan alfredo sauce from my Sweet Potato Alfredo recipe. It’s creamy and full of flavour for a delicious and versatile sauce.
When I say this vegan alfredo is versatile I mean it! Not only can you use it for these egg whites and as an alfredo pasta sauce, but it also makes a delicious dressing for buddha bowls.
The recipe blends together soaked raw cashews, nutritional yeast, garlic, onion powder, lemon juice, water and salt. The ingredients are straight-forward, yet creates rich, creamy and cheesy sauce. I’ve lowered the ratios for this particular recipe because we don’t need as much sauce for these Zucchini Vegan Egg Nests as we do for my Sweet Potato Alfredo. However, feel free to double it for extra dressing to top buddha bowl, and pasta throughout the week. It’s a great recipe for meal prep.
For the egg yolk:
It took me a long time to decide what to use for the “egg yolk” in this recipe. And I decided it opt-in for cooked sweet potato. It’s easy to find and prepare, and it tastes great with the creamy “egg white” Alfredo sauce. Not to mention, the colour is spot on for that yolk.
One sweet potato baked in the oven will give you plenty of little ‘yolks” to top your zucchini (vegan) egg nests. And, any leftover sweet potato can be eaten up with your “egg whites” sauce to drizzle.
I’ve used a melon baller to create the egg yolk shape. It’s an easy tool to get scoop the sweet potato into perfectly round moulds.
How to turn zucchini into noodles, and what’s a spiralizer?
You might be wondering about “spiralizing” your zucchini into noodles, and what the heck a “spiralizer” is.
If you haven’t heard of this magical little tool than you are in for a kitchen gadget treat! A spiralizer is a kitchen tool that helps to convert vegetables like zucchini, sweet potato, and carrots into long twirly noodles. Spiralizing veg is a great alternative those who are gluten-free, or want a healthier veg-alternative to traditional spaghetti.
The spiralizer I have in my kitchen is made by Paderno. It’s simple to use, and relatively easy to clean. Needless to say, I love spiralizing zucchinis and using the noodles for recipes like this, or in salads/buddha bowls. Plus, I find the spiralizer so much fun to use! It’s like Playdoh for adults, but we get to eat the art.
I’ll be honest by saying this recipe is tricky to make without a spiralizer. You’ll need some serious knife skills to achieve the same results. So, if you’re interested in this recipe, and other spiralized veg recipes, I’d recommend getting yourself a spiralizer.
Good news is they come in different types and prices on Amazon. You can find the details about mine in “Shop my Kitchen” below. A spiralizer makes eating vegetables all the more fun! And, if you have kids, this could be a great way to up their veg intake.
A few tips for these Zucchini Vegan Egg Nests:
Although this recipe may look tricky to make at first glance, it’s actually quite simple. As you already know the vegan egg is simple to achieve with straightforward ingredients and method.
In fact, my tip for achieving perfect zucchini vegan egg nests is not about the vegan egg, but the zucchini instead.
It’s important to gently press the water out of the zucchini before cooking. I do this by laying the spiralized zucchini noodles onto paper towel. After that, I add sheets of paper towel on top and push gently to press out the water.
Zucchinis are naturally full of water, and so you’ll want to press them gently before cooking in the oven. Otherwise the recipe might come out too soggy.
Other similar recipes you might like:
If you’re digging this Zucchini Vegan Egg Nests recipe you might also like to try these noodle inspired dishes:
Shop my Kitchen
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making these Zucchini Vegan Egg Nests:
Used to turn the zucchini into noodles
Used to scoop the sweet potato into a “yolk” shape
Not my exact blender, but same specs. Used to blend the cashew alfredo sauce.
So, now you know just how simple is it to make these Zucchini Vegan Egg Nests. Needless to say it’s a playful recipe, that’s actually a lot easier than you’d think.
It’s vegan, healthy, gluten-free and flavour rich. And, I’m sure you’ll wow your loved ones serving these at brunch, or as a side dish. I hope you love them as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Zucchini (Vegan) Egg Nests
- 2 zucchinis (230g each)
- 1 small sweet potato (200g)
- olive oil to spray
For the "egg whites" sauce
- 1/2 cup raw cashews soaked overnight
- 2 tbsp nutritional yeast
- 3 cloves garlic
- 1 lemon juiced (approx. 2 tbsp)
- 1/2 cup water plus more if needed
- 1/2 tsp onion powder optional
- pinch salt
- Turn oven to 400F/200C. Using a fork, poke small holes in sweet potato going all the way round, about 1-inch apart. Line baking tray with parchment paper and place sweet potato on top. Bake for 30 minutes, or until cooked through. Place to the side.
- Spiralize zucchinis into noodles and spread onto sheets of paper towel. Place more paper towel on top and gently press the water out of zucchini as best you can.
- In a blender add "egg whites" ingredients: soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
- Line a baking tray with tin foil and lightly spray with olive oil. Build “egg nests” onto tray by bunching the noodles tightly together to look like a nest. (Should make about 5 nests). Pour 3 tbsp "egg whites" sauce into the centre of each egg nest. Bake nests in the oven for 10-12 minutes, or until zucchini is lightly browned.
- Slice open sweet potato. Using a melon baller scoop the insides to form a ball. This will be your “egg yolk.” Place a ball of sweet potato into the centre of each cooked nest.
- Serve zucchini egg nests with more "egg white" sauce to drizzle.