by Mouthwatering Vegan Recipes
Lois and Neldon Costin always delight the Get Healthy Clear Lake potluck crowd with their fun and unexpected dishes. The June potluck was no exception – the couple brought vegan stuffed eggs. These “eggs” were so real looking they almost had us fooled. Really! They did!
Here’s the recipe they followed along with their personal notes in parenthesis.
Ingredients For Whites:
makes 6 ‘egg’ halves
1½ cup non-sweet soy or other vegan milk
½ tsp (approximate) kala namak (black salt~sulfur-essential)
2 tsp agar powder (4 tsp if flakes to powder)
Blend together until smooth. Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes). Remove from the heat, and pour into egg mold (use hen’s egg molds, available online). (L&N Note: WE USED DEVILED EGG CARRIER TRAY) Then leave in the fridge for an hour or so to solidify.
Ingredients For Yolk:
3Tbls Mashed potatoes or instant
¼ tsp kala namak “Himalayan black salt” 1/36
1 tsp nutritional yeast
¼ tsp turmeric for color (or a little less)
1 tsp vegan margarine or coconut oil (L&N Note: WE DID NOT USE)
Make mashed potato or mix, add other ingredients, and mash until consistency resembles hard-boiled egg yolk, it should be thick in consistency. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer (L&N Note: WE DID NOT PLACE IN FREEZER), and form into yolk sized balls in the palms of your hands.
If you want a runnier ‘yolk’, add some hot water in a very small bowl, and stir until you reach a smooth egg yolk consistency.
To Make Your ‘Egg’ Halves:
Remove your ‘egg white’ halves from the fridge, then, using a spoon, carefully scoop out an oval shape. Fill this cavity with your ‘egg yolk’ mix, and level with a flat knife. Then place in the fridge for a few hours until set, before serving.