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AprilEllen
Administrator
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Posted: Wednesday December 20th, 2006 12:45 am |
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~~Vegan Deviled Eggs~~ (Angeled Eggs)
1 t. salt
2 C. (480 ml) warm water
1 lb. (450 g) firm tofu (for egg whites)
1/2 lb. (225 g) firm tofu (for filling)
1/2 C. (120 ml) + 1 T. Vegenaise
or other soy mayonnaise
1/2 t. dry mustard
3/4 t. salt
1/8 t. pepper
3/4 t. turmeric
2t. rice vinegar
1/2 t. vegan Worcestershire sauce
Paprika
Cherry tomatoes
1. EGG WHITES: Combine salt and water in a large baking dish, and stir well to dissolve the salt. Set aside.
2. Drain and rinse the 1 lb. (450 g) of tofu. Cut tofu into one-half-inch (1 cm) thick slices vertically, Cut each slice in half to become 2 pieces that are almost square. Using a small paring knife, form each square into an oval, imitating the shape of a hard-boiled egg cut in half.
3. Then, with a small spoon, carefully scoop out the centers of each of the ovals to form a cavity. Marinate all the prepared ovals in the salt water while preparing the filling. Add cut-away pieces to filling.
4. FILLING: Drain and rinse the 1/2 lb. (225 g) tofu. Using the fingers, crumble the tofu into a medium-size mixing bowl.
5. Add remaining ingredients except the paprika and cherry tomatoes, and stir well to blend thoroughly. Adjust seasonings to taste if needed.
6. Drain "egg whites" on several layers of paper towels, and fill cavities with prepared filling.
7. Sprinkle the tops with paprika and arrange on a lettuce-lined platter leaving the center open. Fill the center with cherry tomatoes. Makes about 16 halves.Attachment: AngeledEggs.jpg (Downloaded 12 times)
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April Anderson
Juniper Art Studios
Santa fe, New Mexico
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dinamarie
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Posted: Saturday October 27th, 2007 08:18 pm |
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That sounds yum.
I have a variation of this:
Omit the tumeric and Worcestershire sauce, rice vinegar
and add approx 1/8 cup of sugar of or your fav substitute
and 2 tbls apple cider vinegar
Sprinkle with paprika
This is a sweet version with a little kick.
Dina
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AprilEllen
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Posted: Sunday October 28th, 2007 07:39 pm |
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But the tumeric gives it the yellow egg appearance. 
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April Anderson
Juniper Art Studios
Santa fe, New Mexico
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dinamarie
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Posted: Sunday October 28th, 2007 08:36 pm |
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oh, but wait... I don't use ground mustard... i use regular table mustard, so it does have an "egg" appearance. I have not tried it with tumeric... maybe i will..., but the mustard gives it color and flavor!
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capricorn12
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Posted: Saturday November 14th, 2009 01:59 am |
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I just want to say thank you for sharing with us the proper procedures on how to cook that Vegan Deviled Eggs or Angeled Eggs. But I thought that there is a food that choose if what water they must put on it in order for that recipe to taste good. Is that true?
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chef33
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Posted: Tuesday April 13th, 2010 01:10 am |
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Thanks for sharing the vegan deviled eggs. My entire family simply loves deviled eggs, and I have been trying to find a vegan recipe for them that actually sounds good. Your recipe sounds excellent. I purchase our tofu through a local co-op and most of the other ingredients, so this will work out well. I am going to surprise my parents and family this weekend with this recipe, see what they think. Appreciate the recipe tip.
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Reverse Osmosis Systems
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