For some reason, I spent the last several years thinking that I'd already posted this recipe for vegan eggs. But when I went looking for it to show someone for the purpose of their Passover table, I couldn't find it. I've used this recipe to make vegan eggs benedict, vegan deviled eggs and Pesach eggs. The finished product looks authentic and tastes great.
For Vegan egg-looking eggs:
For the whites
2 C milk substitute (almond or rice milk works great, soy milk when it's not Pesach, or you can make a quinoa milk if you choose that will come out a bit browner in color)
2 tsp agar flakes or powder (this is a sea vegetable that you can find in Asian groceries or at a lot of natural foods stores)
1/4 tsp salt
For the yolk:
1 large potato, baked until soft and cooled
4 Tbs olive oil
2 Tbs apple cider vinegar
2 tsp mustard powder
2 tsp salt
about 2 tsp turmeric (to color)
place in a food processor and process until smooth
For a mold, those plastic eggs that you find everywhere this time of year for Easter work great. Dust each half of the inside with olive oil.
In a pot, bring the whites mixture to a slow boil, or just under a boil, while whisking. You'll notice that the agar has already started to firm a bit. Let cool slightly, but do not let the mix firm completely! Then, use the whites mixture to fill one half of the egg mold. Use a melon-baller to scoop an orb of the yolk-potato mixture and place into the whites mixture. Fill the other half of the plastic egg mold with the whites mixture and carefully close the two halves of the mold together. When all is done, place them in the fridge to set -- 1 hour is a safe amount of time, but until completely cooled is good for flavor.
Chag Sameach!
Here is the recipe in action as vegan-eggs benedict. For the mold here, I used a muffin pan instead of the egg-form molds so that the eggs could lay flat on their muffin. They are here topped with roasted red peppers, chopped Kalamata olives and a vegan hollandais sauce, made mostly from tahini and dill.
