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Monday October 16th, 2017

Vegan stuffed eggs

Posted in : Appetizers, Christmas menu, Easter menu on by : fleur Tags: , , , , , ,

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For about 12-15 pieces.

To form the “egg white” I used a mold for chocolate eggs. You can also  use avocado shells or any other mold/container similar to boiled eggs cut in half, or even a round shape will work.

I have tried to make  the “egg white” 3 different ways , the closest to the taste and texture  was the one with silken tofu   but if it is difficult to get it, you  can use only  vegetable milk, agar-agar and kala namak salt but the texture will be different than that of the real ones. Some recipes on the internet use only unsweetened almond milk.

For an autenthic egg taste it is important to use  kala namak salt.

For the egg whites:

200 g silken tofu
200 ml unsweetened soy milk
5 g agar-agar
1/4 teaspoon salt kala namak (or to taste)

Blend the silken  tofu until smooth, pour it into a saucepan and mix it with the soy milk and agar-agar. Do not add the salt yet otherwise the mix will split. Cook for about 2 minutes, stirring from time to time. Let it cool. When it is cooled, just not very hot but also not very cold, when you can hold your finger into without burning feeling, add the kala namak salt, mix well and pour it into the mold. Allow to cool in the refrigerator.

Scoop  a little hollow in each egg  where the yolk supposed to be.

For the stuffing:

300 g cooked chickpeas
5-6 tablespoons vegan mayonnaise (see recipe here)
1-2 tablespoons dill, finely chopped
1/4 teaspoon salt kala namak (or to taste)
finely ground pepper, to taste
a pinch of turmeric, for the color

Process the cooked chickpeas until  smooth. Mix with the other ingredients and let them cool in the refrigerator for 1/2 – 1 hour then fill each egg. Garnish with parsley leaves.

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