Deviled Veggs

The secret to holding the soy cream, tofu, and sour cream all together is agar agar, which gives the white portion a gelatin-like texture.

DEVILED VEGGS [VEGAN]

INGREDIENTS

FOR THE VEGG WHITES:

• 1 cup soy cream
• 4 ounces silken tofu, as white as possible
• 3 tablespoons vegan sour cream
• 1 1/2-2 teaspoons agar agar
• 1/2 teaspoon black salt
• 1/8 teaspoon onion powder

FOR THE FILLING:

• 8 ounces firm tofu
• 1/4 cup vegan mayonnaise
• 1 teaspoon apple cider vinegar
• 1 teaspoon yellow mustard
• 1/2 teaspoon black salt
• 1/2 teaspoon turmeric
• Paprika

FOR THE PICKLED RED ONIONS:

• 1 red onion, sliced into rings
• 1/2 cup water
• 1/4 cup sugar
• 1/8 cup vinegar

PREPARATION

TO MAKE THE PICKLED ONIONS:

1. Boil all ingredients, apart from the onions, and then when the liquid has cooled a bit, pour it and the onions into a jar and store in the refrigerator for at least 30 minutes.

TO MAKE THE VEGG WHITES AND FILLING:

1. Pour the soy cream, tofu, and vegan sour cream in a small blender (or use a wand mixer) and mix until the smooth and there are no tofu bits and everything is one, creamy liquid.
2. Pour the liquid into a small pot, add the agar agar, black salt, and onion powder and bring to a boil.
3. Remove from heat and pour into whatever molds you are using, and place them in the refrigerator to set.
4. Mix all the filling ingredients in a small blender, transfer to a piping bag or a plastic bag with the corner cut off.
5. After about 30 minutes, check the whites to see that they are firm. If they are, use a spoon and scoop a hole out of each white, towards the fatter end.
6. Squeeze the filling into the hole in each white, and finally, sprinkle with paprika.

http://www.onegreenplanet.org/vegan-recipe/deviled-veggs/