STL Veg Girl cooks up vegan deviled eggs

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(KTVI) - STL Veg Girl Caryn Dugan showed Tim Ezell how to make vegan deviled eggs for Easter.

Vegan Deviled Eggs Recipe

  • 2 C cashew milk or coconut milk (I like the brand,So Delicious)
  • 1 ½ TBS agar agar powder
  • 1 tsp black salt (Kala Namak)
  • 1 14 oz can of cannellini beans (drained and rinsed)
  • ¼ C vegan mayonnaise (Veganaise is the most authentic)
  • 1 TBS olive oil
  • 1 ½ TBS nutritional yeast
  • 1 TBS yellow mustard
  • 1 ½ tsp black salt
  • ½ tsp onion powder
  • ¼ tsp turmeric
  • Pinch of paprika (for garnish)

In a small sauce pan, add the milk, agar agar and  black salt and bring to a boil. Carefully pour the liquid into an egg mold pan and allow to chill for 30 minutes.  This will be your “egg whites”.

In a food processor add the beans through the turmeric. Allow to mix until you get it to a smooth consistency.  You’ll need to scrape down the sides of the food processor a couple of times as well.

If you don’t have a pastry bag (I sure don’t), scoop the mixture into a Ziploc bag, seal it up and place in refrigerator to chill while the egg whites are also setting up.  When the eggs have become firm, take a small spoon and carefully hollow out a little bit where you will fill it back up with the “yolk”.*  Cut a very small corner off of the Ziploc bag and squeeze the yolk mixture into the hollowed part of the egg. Garnish with a sprinkle of paprika and enjoy!

*Hollowing out a part of the egg is optional; it’s easy enough to just decoratively squeeze out the yolk from the Ziploc bag on to the flat surface of your egg white.

For more information, visit stlveggirl.com/recipes.

Setup

  • 2 C cashew milk or coconut milk (I like the brand, So Delicious)
  • 1 ½ TBS agar agar powder
  • 1 tsp black salt (Kala Namak)
  • 1 14 oz can of cannellini beans (drained and rinsed)
  • ¼ C vegan mayonnaise (Veganaise is the most authentic)
  • 1 TBS olive oil
  • 1 ½ TBS nutritional yeast
  • 1 TBS yellow mustard
  • 1 ½ tsp black salt
  • ½ tsp onion powder
  • ¼ tsp turmeric
  • Pinch of paprika (for garnish)

Directions

In a small sauce pan, add the milk, agar agar and  black salt and bring to a boil.  Carefully pour the liquid into an egg mold pan and allow to chill for 30 minutes.  This will be your “egg whites”.

In a food processor add the beans through the turmeric. Allow to mix until you get it to a smooth consistency.  You’ll need to scrape down the sides of the food processor a couple of times as well.

If you don’t have a pastry bag (I sure don’t), scoop the mixture into a Ziploc bag, seal it up and place in refrigerator to chill while the egg whites are also setting up.  When the eggs have become firm, take a small spoon and carefully hollow out a little bit where you will fill it back up with the “yolk”.*  Cut a very small corner off of the Ziploc bag and squeeze the yolk mixture into the hollowed part of the egg. Garnish with a sprinkle of paprika and enjoy!

*Hollowing out a part of the egg is optional; it’s easy enough to just decoratively squeeze out the yolk from the Ziploc bag on to the flat surface of your egg white.

- See more at: http://stlveggirl.com/recipes/deviled-eggs/#sthash.pezllpnH.dpuf

Setup

  • 2 C cashew milk or coconut milk (I like the brand, So Delicious)
  • 1 ½ TBS agar agar powder
  • 1 tsp black salt (Kala Namak)
  • 1 14 oz can of cannellini beans (drained and rinsed)
  • ¼ C vegan mayonnaise (Veganaise is the most authentic)
  • 1 TBS olive oil
  • 1 ½ TBS nutritional yeast
  • 1 TBS yellow mustard
  • 1 ½ tsp black salt
  • ½ tsp onion powder
  • ¼ tsp turmeric
  • Pinch of paprika (for garnish)

Directions

In a small sauce pan, add the milk, agar agar and  black salt and bring to a boil.  Carefully pour the liquid into an egg mold pan and allow to chill for 30 minutes.  This will be your “egg whites”.

In a food processor add the beans through the turmeric. Allow to mix until you get it to a smooth consistency.  You’ll need to scrape down the sides of the food processor a couple of times as well.

If you don’t have a pastry bag (I sure don’t), scoop the mixture into a Ziploc bag, seal it up and place in refrigerator to chill while the egg whites are also setting up.  When the eggs have become firm, take a small spoon and carefully hollow out a little bit where you will fill it back up with the “yolk”.*  Cut a very small corner off of the Ziploc bag and squeeze the yolk mixture into the hollowed part of the egg. Garnish with a sprinkle of paprika and enjoy!

*Hollowing out a part of the egg is optional; it’s easy enough to just decoratively squeeze out the yolk from the Ziploc bag on to the flat surface of your egg white.

- See more at: http://stlveggirl.com/recipes/deviled-eggs/#sthash.pezllpnH.dpuf

Caryn Dugan
Caryn Dugan
Caryn Dugan
Caryn Dugan

Setup

  • 2 C cashew milk or coconut milk (I like the brand, So Delicious)
  • 1 ½ TBS agar agar powder
  • 1 tsp black salt (Kala Namak)
  • 1 14 oz can of cannellini beans (drained and rinsed)
  • ¼ C vegan mayonnaise (Veganaise is the most authentic)
  • 1 TBS olive oil
  • 1 ½ TBS nutritional yeast
  • 1 TBS yellow mustard
  • 1 ½ tsp black salt
  • ½ tsp onion powder
  • ¼ tsp turmeric
  • Pinch of paprika (for garnish)

Directions

In a small sauce pan, add the milk, agar agar and  black salt and bring to a boil.  Carefully pour the liquid into an egg mold pan and allow to chill for 30 minutes.  This will be your “egg whites”.

In a food processor add the beans through the turmeric. Allow to mix until you get it to a smooth consistency.  You’ll need to scrape down the sides of the food processor a couple of times as well.

If you don’t have a pastry bag (I sure don’t), scoop the mixture into a Ziploc bag, seal it up and place in refrigerator to chill while the egg whites are also setting up.  When the eggs have become firm, take a small spoon and carefully hollow out a little bit where you will fill it back up with the “yolk”.*  Cut a very small corner off of the Ziploc bag and squeeze the yolk mixture into the hollowed part of the egg. Garnish with a sprinkle of paprika and enjoy!

*Hollowing out a part of the egg is optional; it’s easy enough to just decoratively squeeze out the yolk from the Ziploc bag on to the flat surface of your egg white.

- See more at: http://stlveggirl.com/recipes/deviled-eggs/#sthash.pezllpnH.dpuf

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