Makes approximately 16 halves
Sometimes you make a meal and you just know something is missing. In the old days you may have chucked some boiled egg on that salad or ramen but now that you’ve gone vegan, what do you do? You make my Vegan Boiled Eggs! With a few basic ingredients, an egg mould and a little creativity, these little guys will take your meals to the next level. The texture of the egg white is firm but soft when you bite into it, while the yolk has a slightly eggy taste that holds when cut – give them a go! (BTW, they’re gluten and soy free too!)
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons agar agar powder
- 1 teaspoon salt
- 1/2 cup canned chickpeas, drained
- 1 tablespoon chickpea flour
- 1/4 teaspoon turmeric
- 1/2 teaspoon black salt
- 1 1/2 teaspoons olive oil
- Lightly grease your egg moulds with olive oil and set aside.
- Pour the almond milk into a small saucepan and whisk in the agar agar and salt.
- Continue to whisk over high heat until the mixture is rapidly boiling.
- Remove from the heat immediately and pour into a small jug.
- Carefully fill the egg moulds to the top and gently place in the fridge until set (about 30 minutes).
- While the whites are setting, make the yolks by popping the chickpeas, chickpea flour, turmeric and black salt in a food processor.
- Blend until a crumbly mixture is formed then add the olive oil before blending again.
- When ready, the yolk mixture should hold together but still be quite dry.
- Use a round measuring spoon to scoop a small pool in each of the whites.
- Fill the pool with enough yolk mixture to make it level.
- Gently remove your egg from the mould and enjoy!