Vegan Deviled “Eggs”



Vegan Deviled “Eggs”

My first time making vegan deviled eggs! Noottt Bad. I am soooo proud of my little creation. BIG smile! I hope I can inspire someone to try this recipe. Here is a quick and easy recipe by Julie @bakedin who slightly adapted the recipe from @lagustasluscious. I used Julie’s version. Thank you, Julie, for your inspiration.

Ingredients (with minor adjustments)

“Whites”

2 cups unsweetened, unflavored cashew milk.
2 tsp agar powder (I purchased on amazon)
¼ tsp kala namak (black salt)

“Yolks”

½ Ib extra firm tofu
2 tbsp vegan mayonnaise
2 tbsp vegetable oil
2 tsp Dijon mustard (I left this out)
1 tsp rice vinegar
¾ tsp kosher or sea salt
½ tsp kala namak (black salt)
½ tsp turmeric
Freshly ground pepper to taste
Paprika, for garnish

Mix the “whites” ingredients in a saucepan and bring to a boil. Remove from heat and pour into an egg mold and refrigerate. I purchased the egg mold from Amazon. Place the “egg” filled mold in the refrigerator for approximately 30 min or longer. Combine the “yolks” ingredients into a food processor and blend until smooth. I did not cut a circle out of the “egg” base. I simply used a spoon to scoop some yolk onto the “egg” base. Sprinkle with paprika and serve. Add your personal touch!

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