I was never a big fan of real eggs before going vegan, but it did love my mothers deviled eggs. I always got in trouble though seeing I would only eat the yolk part.
Seeing I loved her deviled eggs last night I thought why not do a healthier plant based version.
So viola this meal happened! Super easy to make as all my recipes I post are and minimal ingredients. It does have processed vegan mayo in it so if you want a fully non processed recipe then you can make a cashew mayo, which I’ll eventually be posting a recipe for that soon. Hmmm actually may have a cashew mayo recipe on here now that I think about it? I’ll have to do a little run through and if I do I’ll tag that post.
1 can of chickpeas drained ( save the brine comes in handy for baking) keep 1/4 cup of the chickpeas to the side.
2 tsp vegan mayo or cashew vegan mayo
1 tsp lemon juice or ACV
1/8 to 1/4 tsp black salt ( gives it the egg flavor it’s not regular salt)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp Dijon mustard
Paprika for topping
Optional extra sea salt to taste
Gluten free macaroni noodles
1 tbsp filtered water to combine
Add all the ingredients to the blender omit pasta of course. Blend to combine. I left it slightly chunky.
Once blended add to a bowl. I mashed up the chickpeas I set to the side with a fork. I then mixed those together.
So yeah that’s basically it.
Cook the pasta according to the package. Rinse pasta with cold water after you strain it to cool it.
Taste the chickpea “egg” mixture and season to your liking if needed then mix in the pasta to combine.