Enjoy a classic dish with a vegan twist!

3: The Future of Processed Foods

Whipping together deviled eggswithoutchicken eggs might seem downright impossible, right?

I mean, seriously.

alt

How can you make deviledeggswithout the eggs, you may wonder?

I had a dream that I made vegan deviled eggs.

In my dream, I had used white mushroom caps and stuffed them with an egg-like mixture.

Photography of a apple juice in glasses and apples in a wicker basket on wooden table

vegan recipe creator and actress

What are vegan deviled eggs made of?

Of course, making a vegan version might pose one small challengenamely, finding a replacement for the egg.

That said, vegan chef Tabitha Brown doesnt back down from this challenge.

red pigment in a wooden spoon

And believe us when we say you wont be able to get enough of em.

What is the best vegan egg substitute?

According to her, this part is essential for achieving the appropriate texture and briny flavor in the eggs.

alt

BTW, if youre unsurehow to clean mushrooms properlyweve got you covered.

Easy peasy, lemon squeezy.

So, once the shrooms are good to go, Brown gets to work on the filling.

Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

vegan recipe creator and actress

To make it, she blends chickpeas and vegan mayonnaise until creamy.

Are there vegan hard-boiled eggs?

Did someone say bestegg substitutes?

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

Whats more, the nut-based eggs are delicious and are free of seven of the top eight allergens.

Theyre also made with wholesome plant-based ingredients like cashews, almonds, and coconuts.

So, how do these vegan deviled eggs stack up against the OG ones?

Two cups with coffee and green tea on a beige background.

This changed my life, she says.

If thats not convincing enough, we dont know what is.

Thoroughly clean the white mushrooms and remove their stems.

Then, submerge the caps in a jar of leftover pickle juice with a pinch of black salt.

If they arent fully submerged in the liquid, flip the sealed jar upside down.

Refrigerate them overnight to infuse the mushrooms with the briny flavor.

Once the mushrooms are ready, begin making the yolk mixture to fill them.

In a blender, combine the chickpeas and vegan mayonnaise until smooth and creamy.

Mix the ingredients together and adjust the seasoning as necessary.

Remove the mushroom caps from the pickle juice and set them on a plate.

Then, using a spoon, fill each cap with a dollop of the chickpea mixture.

Lastly, garnish each vegan deviled egg with a sprinkle of paprika.

Enjoy immediately, or refrigerate to allow the filling to firm up.

…

Got it, you’ve been added to our email list.