Vegan Devilled "Eggs"? - VeggieBoards
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#1 Old 01-21-2004, 06:49 PM
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A friend of mine likes to have the same vegan dishes as the non-vegan ones she's making, when she has parties or whatever. (We made yummy donuts once!)



So she wants to make devilled eggs.



The question she posed to me, and that I bring to you:



How would we make vegan devilled "eggs"?



She figured, tofu with mustard, paprika, spices etc for the "yolk" section, shaped with a melon baller.. and I think that'd work..



but we're not too sure about the egg-shaped outer egg white part portion?



I was thinking marinate some tofu so it's got some flavor (of what?? LMAO!) and then just try to shape it.. but I dunno??



Ideas???
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#2 Old 01-21-2004, 07:05 PM
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I haven't done this yet, but I've been meaning to try it... I'd do the exact thing for the yoke. For the white.. I was thinking of shaping firm tofu, and just salting it really well. Maybe a drop of lemon juice somewhere?



Tell me how it goes!
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#3 Old 01-21-2004, 07:26 PM
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omg, what a great idea!



i wouldn't even try "making" whites. i would probably just go with some firm silken tofu, scooped out with an ice cream scoop or something? then gently hollow out the center and fill it with the filling.



hmm for the "yolks" you want it to be especially rich. i would take firm silken tofu and blend it up with some ground nuts (almonds, or cashews?), and maybe some vegenaise and other spices? tumeric for colour, natch.



boy, i want to try this now! thanks for the inspiration!
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#4 Old 01-21-2004, 07:31 PM
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oh! and i think that nutritional yeast, just a bit for a more rich flavour, would go really well in the yolks.
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#5 Old 01-21-2004, 08:42 PM
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Great idea. That's one egg dish I actually miss.
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#6 Old 01-21-2004, 09:16 PM
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I love deviled eggs! I am not completely vegan yet.. but I am trying, so I haven't had any eggs at all in quite a long time. Please let me know how they turn out so I can make some.. I think Kreeli's idea would work.. use firm tofu to take a scoop out of and then blend the filling really well.
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#7 Old 01-21-2004, 09:29 PM
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Me too, that's the one egg dish that I miss a lot.. look forward to hearing how your trial recipes turn out. : )
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#8 Old 01-22-2004, 12:01 AM
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I think I'd like to try some of your "yolk" ideas in avocado halves. Mmm.
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#9 Old 01-22-2004, 12:12 AM
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I would think you would want to spice up the tofu a lil, maybe a lil italian dressing or something to give the tofu a lil kick.. I love flavored tofu.
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#10 Old 01-22-2004, 07:15 AM
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Quote:
Originally Posted by SunnyK View Post

I think I'd like to try some of your "yolk" ideas in avocado halves. Mmm.



Hmm... sounds like tomorrow's lunch. Good idea!
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#11 Old 01-22-2004, 08:00 AM
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Let me know how this all turns out for everyone.. I miss deviled eggs
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#12 Old 01-22-2004, 08:32 AM
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#13 Old 01-22-2004, 08:35 AM
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Quote:



yum.. I am gonna try this
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#14 Old 01-22-2004, 12:16 PM
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Mock Deviled Eggs



"egg mixture"

1 Can of chickpeas

4 oz firm tofu

1 Tablespoon Dijon Mustard

1/2 cup vegenaise



1 pickle or a bit of relish

3Tablesjpoons diced onion

1 or 2 garlic cloves

1 Tablespoon vegetable boullion

2 Tablespoons minced fresh parsley

a bit of dill, oregana, or other dried herbs that you prefer

pinch of termeric

paprika for dusting the tops of the "eggs"



For the mock egg whites

16 oz extra firm tofu, pressed to remove water (this is essential)



Put the first four ingredients into a bowl and mix thoroughly with a hand blender or in a food processor. Then add the remaining ingredients and chill for up to a few hours.



While the mixture is chilling, break the rest of the tofu into small crumbles. Get out a muffin pan and spray lightly with some oil. Using your hands, press the tofu firmly into the muffin tray to make the shape of an egg white. The bottom of each individual muffin tin should be completely covered, along wth the sides about halfway up. After molding all the "egg whites," place into the oven and bake at 350 F for about half hour.

They will begin to brown and firm up. Take the whites out of the oven and let cool. After cooling, fill the "egg whites" with a few spoonfuls of the mixture, dust with paprika and let chill for a few more hours.
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#15 Old 01-22-2004, 02:29 PM
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Woo! Thanks everyone for the ideas, suggestions, and recipes!!



If you make these, please share how they are!!



I've sent them along to my friend and hopefully she and I will get together and make some soon.



I just found devilled eggs the summer before I went veg.. and I was vegetarian only for a few months before going vegan.. so I fell in love only to tear myself away after a few months. *laugh* It'll rock if I can make a good version! Of course, it's been 2 years so it might taste nothing like them, and still be good to me.. lol.. that's always fun.
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#16 Old 01-22-2004, 09:22 PM
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Is it me, or do hard boiled egg whites and (the slimey version) tofu taste and feel the same anyway? Like nothingness?
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#17 Old 01-22-2004, 09:31 PM
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This is true. Egg whites are all about the salt. Hence, I would salt those tofu babies up real well.
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#18 Old 05-07-2004, 09:18 PM
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Did anyone try any of these recipes? How'd they taste?
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#19 Old 05-07-2004, 09:32 PM
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I LOVE the taste of the yellow portion in deviled eggs and especially when it has bits of olives in it. Now I'm all nostalgic!
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#20 Old 05-07-2004, 10:04 PM
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I had wild plans once to try to make vegan devilled eggs. I have a jell-o mold that makes 3D egg shapes, so I was going to use like carageenan with titanium dioxide to make it white, and use like mashed Yukon Gold potatoes for the yolk part. I never got around to it though.



And if anyone has been successful at making vegan flan, I'd sure like a recipe.
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#21 Old 05-08-2004, 06:41 PM
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Quote:
Originally Posted by mosquito View Post


And if anyone has been successful at making vegan flan, I'd sure like a recipe.



Vegan flan is easy: Just get a Goya flan mix and use soymilk instead of dairy milk. Comes out perfect!



I've never made any kind of "homemade" flan... sorry. I'm a box mix kind of gal.
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