Sunday, 1 June 2014

Vegan Deviled Eggs

After a failed attempt with someone else's recipe I found this great one on Lugusta's Lucious! blog page. The egg white parts turned out great physically but didn't really taste like anything  - maybe I need to add more black salt next time which seems to be the key to getting that real egg flavour.
The yolk filling part however was amazing! Granted it's been at least 4 years since I tasted an egg but this tasted like the real thing to me! Brilliant!
Also another amazing vegan hard boiled egg recipe from Moutherwatering Vegan.

Vegan Deviled Eggs

Make the whites:


450 g (2 cups) unsweetened soymilk (I used almond milk which is why I might have gotten a bit of a sweet flavour)
2 tsp agar powder
1/4 tsp black salt (only use Kala Namak - Indian powdered black salt as it has the sulfur flavour)


Whisk ingredients in a medium sized pan and bring all ingredients to a boil.
Pour into molds and refrigerate until set up (about 30 minutes).
If you're able to, use a melon baller to spoon out a half circle in the egg.

Make the filling:

1/2 lb. extra firm tofu (but I’d wager any kind would work just fine)
2 Tbls Vegenaise or other vegan mayonnaise
3 Tbls olive oil
1 tsp mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black salt
1/2 tsp turmeric (don’t use too much or your eggs will be fluorescent!)

Put all ingredients in food processor. Whiz until smooth.
Using an open star tip and pastry bag, pipe yellows into whites.
Garnish with paprika.

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