This version of the classic deviled eggs appetizer is healthy, beautiful, and cruelty-free—what more could you ask for? What you need: 1 tablespoon agar agar powder 1 cup water 2 (14-ounce cans) cannellini beans, drained and rinsed 1 tablespoon rice flour 4 tablespoons nutritional yeast , divided 33⁄4 teaspoons black salt (see Chef’s Tip) 11⁄4 teaspoons turmeric 1 tablespoon yellow mustard 3 tablespoons vegan mayonnaise 21⁄2 teaspoons fresh chopped parsley 11⁄4 teaspoons fresh chopped dill 1⁄2 teaspoon white pepper 11⁄2 teaspoons onion powder 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper Vegan bacon bits and chopped fresh chives, for garnish (optional) What you do: In a large saucepan, whisk together agar and water, then warm over high heat until boiling. Continue boiling 5 minutes, then remove from heat. In a food processor , add beans, rice flour, 1 tablespoon nutritional yeast, and black salt and process until smooth.
Whisk 2⁄3 cup bean purée into agar mixture as it cools. Using either a chocolate-egg mold or a muffin tin, fill with 1 tablespoon agar mixture. Place mold or pan into refrigerator to chill for 25 minutes or until eggs are solid enough to remove when gently pressed.
While eggs are chilling, in a food processor with remaining bean purée, add remaining 3 tablespoons nutritional yeast, turmeric, mustard, mayonnaise, parsley, dill, white pepper, onion powder, salt, and pepper and blend until creamy. Using a spoon or a pastry bag filled with.
