VEGAN DEVILED EGGS ARE A HUGE HIT
Do you miss your deviled eggs since going vegan? Not anymore! These vegan deviled eggs look and taste just like the animal-based ones you remember, but are made with no cruelty! Vegan chef caterer and chef coordinator Kelly Kerr, known as The VeganAbler, cooking live from Canada, shows us how to make these party favorites on today’s #LunchBreakLIVE!
THE VEGANABLER, HELPING ONE FUTURE VEGAN AT A TIME
Kelly Kerr is a plant-based home chef known as The VeganAbler; caterer and curator of life hacks for those who want to embrace a more compassionate and environmentally friendly lifestyle. Leaving her corporate career, she followed her passion for future-proofing the world from our kitchens. Coaching the veg-curious in shopping, maintaining a pantry, and adapting recipes, Kelly aims to emphasize hearty comfort food to satisfy a diversity of families and appetites. When she’s not busy filling people’s bellies through her catering services, Kelly dedicates her time raising awareness to the urgent environmental need for a global shift to a plant-based diet. She is also the owner of Retrophilia, an online thrift store.
MAKE VEGAN DEVILED EGGS FOR YOUR NEXT PARTY
Summer has arrived which means more gatherings around food and drink, so why not make these delicious vegan deviled eggs for your next party? They are sure to impress anyone who tries them, vegan or not. You and your vegan eggs will become a must-have at every BBQ or dinner party. Although the finished product looks like one spent a ton of time perfecting these vegan deviled egg gems, the recipe is actually quite simple. These little love bites are the perfect appetizer, so get cooking my friends.
Vegan Deviled Eggs
- Egg white ingredients:
- 1/3 block of pressed extra firm tofu approximately 142 grams or 5 oz
- 1 1/2 tsp kala namak Himalayan black salt
- 2 cups cool water
- 2 1/4 tsp agar powder
- Yolk filling ingredients:
- 2/3 block of pressed extra firm tofu approximately 290 grams, or the rest of the block that you used for the egg whites
- 1/3 cup vegan mayonnaise
- 1 Tbsp nutritional yeast
- 1 Tbsp sweet relish
- 1 Tbsp dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp kala namak
- Himalayan black salt - may want to add more to taste
- 1/2 tsp sweet paprika
- 1/2 tsp turmeric powder
- Chopped chives/green onions/parsley fresh or dried, paprika, pepper
- Drain and press the tofu until no more water comes out from it. Measure 5 oz (approximately 142 grams) of the tofu for the egg whites, and put the rest aside for the yolk.
- To prepare the egg whites:
- Place the tofu in a blender along with the rest of the egg white ingredients. Blend until smooth, making sure there are no tofu bits (approximately 2-3 minutes).
- Place the blended egg white mixture into a small saucepan and bring to a siimmer over medium heat. Stir frequently! This is important, you do not want the mixture to burn, it will affect the taste. Also be sure not to allow the mixture to come to a boil as it will cause it to re-coagulate. You will see some re-coagulation during the simmer process but this is ok, it will not affect the end product. You just do not want it to come to a boil.
- Pour into a 6-8 inch baking dish, or, ideally, an egg or oval mold if you have one.
- Set mixture aside in the fridge to cool and firm up. This should take approximately 1 hour to completely firm up to the stage you want them to be.
- To prepare the egg yolk:
- Crumble the remaining 2/3 of the tofu (approximately 10 oz or 280 grams) into a food processor. Add the remaining yolk ingredients. Process until smooth. Taste the mixture and add more kala Namak if you do not find it “eggy” tasting enough.
THANKS FOR STOPPING FOR LUNCH!
I just love a good appetizer, and these deviled eggs are the perfect dish to bring to any party or gathering. I can’t wait to make these. Deviled eggs were one of my favorites during my pre-vegan days so this is a recipe I am certainly looking forward to trying. If you decide to give it a go as well, be sure to take a photo and tag @JaneUnChainedNews on Instagram with your finished dish…and leave a comment here letting us know how you liked it. We have a ton of additional plant-based recipes to choose from on the #LunchBreakLIVE page, so be sure to visit there as well. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.