My daughter
sent me a link about making VEGAN DEVILED EGGS, so I had to see for myself. I
never really liked eggs much, so these are a little too close for comfort for
me to enjoy, but luckily I was able to foist most of them off at a party last
night. They weren’t hard to make at all, once I got the two special
ingredients. I had everything else on hand.
I made up a batch of unsweetened soy milk to start off with, and I had
Morinu tofu on hand for the centers.
The original recipe used grams, but my partner converted the
measurements for me. I am also doubling the whites and halving the yellows, as
I needed more of the first and less of the second. But, other than that, I have
to give a tip of my hat to the creators of these uncannily egg-like
reproductions.
Black salt
is an Indian mineral salt containing sulfur compounds that lend it the
characteristic smell of hard-boiled eggs. It is also called Kala Namak and is
used in the Indian spice mixture Chaat Masala. Agar powder is derived from
seaweed. You can use your favorite mayonnaise substitute. I used Nasoya’s Nayonnaise.
