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 mins
Cook Time 15 mins
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?Let us know how it was!


Latest Recipes

Want to be on the Vkind Inner Circle?

It takes 7 seconds and it's FREE!

Get exclusive deals, tips, and access to special offers.