ZeroEgg Cherry Tomato and Vegan Chèvre Clafoutis with Tomato Bisque and Alfalfa Sprouts

Cherry Tomato and Vegan Chèvre Clafoutis with Tomato Bisque and Alfalfa Sprouts
A savory vegan take on a traditional French clafoutis made with ZeroEgg, a revolutionary plant-based egg substitute.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine French
Servings 32 servings


  • 1 and 1/2 cup vegan egg
  • 40 cl plant milk
  • 3/4 cup flour
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp organic white miso
  • 2 tsp black salt
  • 1/4 cup nutritional yeast
  • 1 and 1/2 tsp of espelette pepper
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic granule
  • 1 tsp of black pepper
  • 32 cherry tomatoes halved
  • 160 g vegan chèvre cubed
  • 5 oz of tomato bisque


  • In a blender, blend the egg with the milk, miso and olive oil. Add the lemon juice, pepper, salt, espelette pepper and nutritional yeast. Add the flour and blend until smooth.
  • Cut up the cherry tomatoes in half and the goat cheese (chèvre) in small cubes.
  • Pour in buttered silicone muffin molds. Add 4 halved cherry tomatoes and two cubes of chèvre per mold. Sprinkle with thyme. Bake at 350F for 15min
  • Serve warm/room temp with spicy tomato bisque on top and alfalfa sprouts.


This appetizer was served at the "Peeled" red carpet premiere. Chef Sandra partnered with ZeroEgg to create a totally vegan version of a French dish that's traditionally egg-based. The result is a unique, savory bite your dinner guests will love before the main event. 
Keyword clafoutis, vegan appetizer, vegan clafoutis, vegan egg, zeroegg
Tried this recipe?Mention @vkindapp or tag #vkindapp!


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