VEGAN EGGS WITH MAYO

2022-04-15 16:49:45

The recipe for vegan eggs made from white beans is an attempt to reconstruct the traditional Polish Easter dish. Thanks to the beans, it is a very nutritious dish and supplies the body with plant protein. To get the yolk colour, it's not enough to use only turmeric (as I was thinking at the beginning), because you would have to add a lot of turmeric to get an appropriate colour and it would have a negative impact on the taste - turmeric is quite bitter. So I added a piece of raw carrot to the yolk. Instead of a carrot, you can also add a little hokkaido pumpkin purée. And the most important thing - if you haven't stocked up on the black salt Kala Namak yet, it is worth doing this, because it's used very often to prepare plant based dishes.

ingredients

for 8 vegan egg halves

42 kcal in 1 vegan egg half

For the eggwhite

70 g white beans
70 ml water
2 tsp agar powder
½ tsp black salt Kala Namak

For the yolk

50 g coconut milk - 21% fat (only solid part)
a piece of raw carrot (for colour) - 10 g
a pinch of turmeric (for colour)
a few drops of lemon juice
1/3 tsp black salt
a good pinch of herbal pepper
2 tbsp vegan mayo, e.g. homemade – recipe here

For garnish:

vegan mayo, e.g. homemade – recipe here
lamb's lettuce
radishes
chives

recipe

Soak the beans overnight, strain and cook until tender. Mix the agar powder with water in a saucepan, boil stirring all the time and then add to the cooked beans. Add also black salt and blend until smooth. To obtain the shape of egg halves I used a plate with a special hollow for eggs (I bought it in a supermarket). Grease the hollow lightly with oil, and then place the bean mass with a teaspoon – you don't have to do this very precisely. You can cut the top of every egg half with a knife to make it even. Set the plate with bean eggs aside, and when they completely cool down, place it in the fridge for at least two hours.

Grate the piece of carrot with a small hole grater, then blend it together with a solid part of the coconut milk, turmeric, lemon juice, black salt, herbal pepper and vegan mayo until smooth. Place the mayo and the egg halves on a plate. Then squeeze the yolks with a confectionery sleeve and the chosen tip in the middle of every eggwhite. Decorate the plate, e.g. with lamb's lettuce, radish slices and chopped chives.