Vegan Hard-Boiled Eggs

Get your hard-boiled egg fix with this recipe, a definite crowd pleaser! Use these in a cobb salad, ramen, or simply with avo on toast!
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Cooling Time 30 mins
Total Time 1 hr 15 mins
Course Condiment
Cuisine Global
Servings 8
Calories 177 kcal

Ingredients
  

shell ingredients:

  • 4 small to medium size avocados must be very ripe

egg white ingredients:

  • 300 g silken tofu
  • 300 ml soy milk
  • 2 Tbsp nutritional yeast
  • 2 Tbsp natural coconut yoghurt
  • 2 heaped tsp agar agar powder
  • 1 tsp black salt see notes

egg yolk ingredients:

  • 50 g silken tofu
  • 1 1/2 tsp fine polenta
  • 1/2 cup water
  • 2 Tbsp natural coconut yoghurt
  • 1 Tbsp nutritional yeast
  • 3/4 tsp turmeric
  • 1/2 tsp black salt see notes
  • 1/4 tsp garlic powder

Instructions
 

Make the eggshells

  • Cut the avocados in half and remove the pip. Carefully scoop the flesh out of each half, ensuring the skin stays intact as they will form the egg moulds. Save the flesh to use elsewhere.

Make the egg whites

  • To a blender or food processor, add the silken tofu, soy milk, nutritional yeast, coconut yoghurt, agar agar powder, and kala namak. Blend until smooth.
  • Pour the mixture into a saucepan and stir constantly over medium heat for about 5 minutes. The mixture will double in volume so be sure your saucepan is large enough!
  • Spoon the mixture into each of the avocado skins. Transfer them to a fridge and allow them to set for 30 minutes.

Make the egg yolk

  • To a blender or food processor, add the silken tofu, polenta, water, nutritional yeast, coconut yoghurt, turmeric, kala namak, and garlic powder. Blend until very smooth.
  • Pour into a saucepan and cook over a medium heat, stirring occasionally, for about 5-10 minutes or until it thickens.

Assemble the eggs

  • Once your egg whites have set, carefully peel the avocado skins.
  • Using a teaspoon, create an indentation in the centre of each egg white, big enough for the egg yolk. Try to mimic the hole left when you remove an avocado pip (or see photos below for reference).
  • Spoon the vegan egg yolk into each hole and enjoy your hard-boiled eggs anyway you like!

Nutrition

Calories: 177kcalCarbohydrates: 10.6gProtein: 7.8gFat: 12.9gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 7.1gSodium: 374.7mgPotassium: 513.7mgFiber: 6.3gSugar: 1.6gVitamin A: 28IUVitamin C: 6.1mgCalcium: 88mgIron: 1.6mg
Keyword plant-based

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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