Sweet, golden fennel, silky leeks, and fluffy plant-based eggs, all melted together under a blanket of vegan cheese. This JUST Egg with sautéed fennel and leeks is a one-skillet vegan breakfast (or lazy dinner) that tastes like something from a cozy French café. You slowly sauté fennel wedges until they turn sweet and caramelized, toss in leeks, pour JUST Egg right over the top, and finish with cheese. That's it. Simple, elegant, and ready in about 30 minutes.
How do you cook JUST Egg with fennel and leeks?
Quick answer: Sauté fennel wedges in olive oil over medium heat for 10 to 12 minutes until golden and sweet. Add sliced leeks and cook 4 to 5 minutes until soft. Lower the heat, pour about 1 cup of JUST Egg over the vegetables, and cook covered for 4 to 6 minutes until set. Top with vegan cheese, cover for 1 to 2 minutes to melt, and serve. It makes 2 servings in about 30 minutes.
JUST Egg is a plant-based liquid egg made mainly from mung bean protein. It scrambles, sets, and tastes remarkably like real eggs, which makes it perfect for vegan omelets, frittatas, and scrambles like this one. Paired with fennel and leeks, two vegetables that turn mellow and sweet when cooked, it becomes a savory, comforting skillet that's lovely for brunch.
This recipe at a glance
- Total time: about 30 minutes
- Serves: 2
- Equipment: one 10-inch nonstick skillet with a lid
- Style: a soft, cheesy vegan egg skillet (scramble it or leave it whole)
- Flavor: sweet, savory, buttery, and cheesy
- Diet: 100% vegan, egg-free, dairy-free, gluten-free (check your cheese)
Why you'll love this recipe
- Five main ingredients. Fennel, leeks, JUST Egg, vegan cheese, and olive oil. Salt and pepper do the rest.
- Caramelized sweetness. Slow-sautéed fennel loses its licorice bite and turns tender, golden, and almost candy-sweet.
- One pan, minimal cleanup. Everything happens in a single skillet.
- Protein-packed breakfast. JUST Egg brings plant protein with no cholesterol.
- Fancy but easy. It looks and tastes like brunch at a café, with zero special skills.
Key ingredients
Fennel
Look for a firm, white fennel bulb with bright green fronds. Cut it into wedges through the core so they hold together in the pan. Raw fennel tastes like mild licorice, but slow sautéing mellows it into something sweet and nutty. Save the feathery fronds for garnish.
Leeks
Leeks are like a gentler, sweeter onion. Use the white and light green parts, slice them into half-moons, and rinse well, since dirt hides between the layers. They melt into the fennel and add a soft, savory depth.
JUST Egg
JUST Egg is a mung-bean-based liquid egg substitute sold in bottles in the refrigerated section. About 3 tablespoons equals one egg, so 1 cup is roughly 5 eggs. Shake the bottle well before pouring. Any liquid vegan egg will work here.
Vegan cheese
A good-melting shredded vegan cheese is best. Mozzarella-style is mild and stretchy, cheddar-style is sharp, and a vegan parmesan adds a salty finish. Use whatever you love, or mix them.
Olive oil or vegan butter
Olive oil gives the fennel a beautiful golden sear, while vegan butter adds richness. A combination of both is my favorite.
How to make it, step by step
- Prep the vegetables. Trim the fennel, cut it in half, and slice each half into wedges about ½ inch thick, keeping a bit of core on each. Slice the leeks into thin half-moons, rinse them in a bowl of water to remove grit, and drain well.
- Sauté the fennel until sweet. Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the fennel cut-side down, season with salt, and cook 4 to 5 minutes per side until golden. Add a splash of water, cover, and cook 2 to 3 minutes more until tender. Total time is about 10 to 12 minutes.
- Add the leeks. Toss in the leeks and a knob of vegan butter if you like. Cook 4 to 5 minutes, stirring, until soft and silky. Season with salt and pepper.
- Pour in the JUST Egg. Turn the heat to medium-low. Shake the JUST Egg and pour it evenly over and around the vegetables. Let it sit undisturbed for 2 to 3 minutes until the edges begin to set.
- Cook until set. For a soft scramble, gently push the edges toward the center. For a frittata-style skillet, leave it alone. Cover and cook 3 to 4 minutes until the center is set and no longer wet.
- Top with cheese. Sprinkle the vegan cheese over the top, cover again, and cook 1 to 2 minutes until melted.
- Garnish and serve. Finish with chopped fennel fronds, black pepper, and chives if you have them. Slice into wedges and serve warm.
Tips for perfect JUST Egg
- Keep the heat moderate. JUST Egg browns faster than chicken eggs. Medium-low heat lets it set gently without scorching on the bottom.
- Be patient. It takes a little longer to firm up than regular eggs. Covering the pan traps steam and helps the center cook through.
- Use nonstick. Plant-based eggs love to stick. A nonstick or well-seasoned cast iron pan makes flipping and serving easy.
- Don't rush the fennel. The sweetness comes from slow browning. Pale fennel tastes sharp; golden fennel tastes like candy.
- Dry your leeks. Wet leeks steam instead of sauté and can make the eggs watery.
Variations
- Herby: stir dill, chives, parsley, or tarragon into the JUST Egg before pouring.
- Spicy: add chili flakes, a spoonful of chili crisp, or a drizzle of hot sauce on top.
- Mediterranean: add sun-dried tomatoes, olives, spinach, and a sprinkle of vegan feta.
- Mushroom: sauté sliced mushrooms with the leeks for extra umami.
- Breakfast sandwich: pile it onto toasted sourdough or an English muffin.
- Oven frittata: double the recipe in an oven-safe skillet, then bake at 350°F (175°C) for 15 to 20 minutes until set.
Substitutions
- JUST Egg: any liquid vegan egg, or blended silken tofu with chickpea flour, nutritional yeast, black salt (kala namak), and turmeric. Crumbled firm tofu also works for a scramble.
- Fennel: sliced onion, zucchini, asparagus, or cabbage wedges.
- Leeks: shallots, sweet onion, or scallions.
- Vegan cheese: nutritional yeast, vegan parmesan, cashew cheese, or skip it.
- Olive oil: vegan butter or avocado oil.
What to serve with it
Serve it with crusty toast or a toasted bagel, a simple arugula salad with lemon, roasted potatoes, or fresh fruit for a complete brunch. A drizzle of chili crisp or hot sauce on top is never a bad idea.
Building a bigger brunch spread? Pair it with our crispy Home Fries with Garlic Cashew Basil Cream, or try our 7-Minute Vegan Silken Tofu Scramble and Vegan Chinese Tomato "Egg" Stir-Fry for more plant-based egg dishes. Want a baked version for a crowd? Our Vegan Fennel Frittata pairs fennel with brussels sprouts and garlic. And if you love fennel as much as we do, don't miss our Caramelized Fennel & Eggplant with Turmeric Rice and Vegan Yogurt Beans with Seared Fennel.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over low heat with a tiny splash of water, or microwave in short bursts. JUST Egg can turn slightly rubbery if overheated, so warm it gently. Freezing isn't recommended.
JUST Egg with Sautéed Fennel & Leeks
Equipment
- 10-inch nonstick skillet with lid
Ingredients
- 1 large fennel bulb cut into ½-inch wedges, fronds reserved
- 1 large leek white and light green parts, sliced and rinsed
- 1 tablespoon olive oil
- 1 tablespoon vegan butter optional, for richness
- 1 cup JUST Egg shaken well (about 5 eggs' worth)
- ½ cup shredded vegan cheese mozzarella or cheddar style
- ¼ teaspoon salt plus more to taste
- black pepper to taste
- 1 tablespoon chopped fennel fronds or chives for garnish
Instructions
- Trim the fennel and slice into ½-inch wedges through the core. Slice the leek into thin half-moons, rinse well in cold water, and drain dry.
- Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the fennel cut-side down, season with salt, and cook 4 to 5 minutes per side until golden. Add a splash of water, cover, and cook 2 to 3 minutes until tender.
- Add the leeks and vegan butter (if using). Cook 4 to 5 minutes, stirring, until soft. Season with salt and pepper.
- Reduce heat to medium-low. Shake the JUST Egg and pour it evenly over the vegetables. Cook undisturbed 2 to 3 minutes until the edges begin to set.
- Cover and cook 3 to 4 minutes more until the center is set (or gently push the edges in for a softer scramble).
- Sprinkle with vegan cheese, cover, and cook 1 to 2 minutes until melted.
- Garnish with fennel fronds or chives and black pepper. Slice and serve warm.
Notes
Frequently asked questions
What is JUST Egg made of?
JUST Egg is made primarily from mung bean protein isolate, plus oil, water, and seasonings. It is plant-based, egg-free, dairy-free, and cholesterol-free.
How much JUST Egg equals one egg?
About 3 tablespoons of liquid JUST Egg equals one large egg. One cup is roughly equal to 5 eggs.
How long does JUST Egg take to cook?
JUST Egg usually takes 4 to 6 minutes over medium-low heat to set, a little longer than chicken eggs. Covering the pan helps the center cook through.
Why is my JUST Egg mushy or wet?
It usually needs more time or gentler heat. Cover the pan and cook on medium-low until the center is no longer glossy. Watery vegetables can also make it soggy, so dry the leeks well.
What does cooked fennel taste like?
Cooked fennel is sweet, nutty, and mild. The strong licorice flavor of raw fennel fades as it caramelizes.
How do you clean leeks?
Slice the leeks first, then swish the slices in a bowl of cold water so the dirt sinks to the bottom. Lift the leeks out and drain or pat them dry.
Is this recipe gluten-free?
Yes. JUST Egg, fennel, leeks, and olive oil are naturally gluten-free. Check your vegan cheese label to be sure.
Can I make this without JUST Egg?
Yes. Use another liquid vegan egg, a blended silken tofu and chickpea flour mixture, or crumbled firm tofu seasoned with turmeric and black salt for a scramble.
More plant-based recipes you'll love
- Vegan Fennel Frittata
- 7-Minute Vegan Silken Tofu Scramble
- Vegan Chinese Tomato "Egg" Stir-Fry
- Home Fries with Garlic Cashew Basil Cream
- Vegan Bacon & Potatoes Breakfast Fried Rice
- Caramelized Fennel & Eggplant with Turmeric Rice
- Vegan Yogurt Beans with Seared Fennel
- Vegan Akuma Onigiri
Made this? Leave a star rating and a comment below, and tell us what you added to your skillet. Tag @makepurethyheart when you share your plate!
Comments
No Comments