Vegan Deviled “Eggs”
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  • 2 cups unsweetened, unflavored almond milk
  • 12 tsp agar agar powder
  • 1¼ tsp kala namak (black salt)
  • 1½ lb extra firm tofu
  • 12 Tbsp vegan mayonnaise (I used Nayonaise)
  • 12 Tbsp vegetable oil
  • 12 tsp dijon mustard
  • 11 tsp white wine vinegar
  • 1¾ tsp kosher or sea salt
  • 1½ tsp kala namak (black salt)
  • 1½ tsp turmeric
  • 1 Freshly ground pepper to taste
  • 1 Paprika, for garnishCombine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and pour into egg molds. Refrigerate for 30 minutes to allow to set.
  • 1 Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth.
  • 1 Use a half-teaspoon or melon baller to scoop out a small circle from the inside of each egg half.
  • 1 Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg).
  • 1 Sprinkle with paprika and serve.



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