VEGAN HARD BOILED EGGSLESS EGGS

🌿 FULL RECIPE🌿

Yields: 20 Rolls

Prep Time: 30 minutes Cook Time: 10 minutes

INGREDIENTS

For the Yolks
2 Tablespoons Pea Protein *

1 teaspoon Nutritional Dry Yeast

1/4 teaspoon turmeric (use a little less if you prefer)

¼ teaspoon Himalayan black salt (kala namak)*

1 teaspoon Potato Starch

1 teaspoon hot water

1 tablespoon plant based margarine

For the "Egg Whites"

1 Cup Cashew milk*

¼ teaspoon Himalayan black salt (kala namak)

1 tsp Agar Agar Powder*

Garnish (optional)
Parsley
Black pepper
Salt

INSTRUCTIONS

1. In a small saucepan, whisk together the egg white mix. Bring to a simmer, then remove from the heat.

2. Let this sit, stirring occasionally, until it starts to thicken (3-5 minutes).

3. Once the mixture is ready, pour it into the eggs molds. Let these sit on the counter until they solidify (10-15 minute). Then transfer to the fridge to cool for 30 minutes.

4. While the egg whites sit in the fridge, make the egg yolk. Combine all ingredients.

5. Scoop out a teaspoon of the "yolk" and form 12 yolk-sized balls. Set in the fridge to cool.

6. When the egg whites are solid to the touch, and still in the mold, scoop out a divot from the center using a melon baller (or a teaspoon).

7. Place each yolk into the divot, pressing down to fill in the hole.

8. Remove from the mold. Sprinkle with black pepper, salt and parsley and enjoy.

🍍 Pro Tips:

*using pea protein is a way to get a nutritious snack. You may sub this for any plant flour or potato flakes.

*Himalayan black salt AKA kala namak is potent. Make sure you use only a little bit and check the flavor as you go.* Cashew milk can be subbed for any plant based milk or with silken tofu if you are nut free. I choose cashew because it makes the whitest egg whites.
* Sub Agar agar powder by adding 1/2 teaspoon of Kappa Carrageenan.