Vegan Hard Boiled EGGS | Eggless Sambal Telur

Before I went vegan, I used to eat hard boiled eggs all the time. I didn't think I'd ever eat something like that again until I developed this recipe. If you're missing hard boiled eggs, then this is the recipe for you! Use it to make a nicoise salad, top your nasi lemak with it, make it into an egg sandwich - the possibilities are endless! In this video we're making vegan hard boiled eggs from scratch and cooking it into a delicious sambal telur! Tastes 100% like the real one.

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Vegan Hard Boiled Eggs
Makes 8 eggs

Egg mould: https://bit.ly/3nGGHxk

Whites:
300g silken tofu
1/4 tsp mushroom seasoning - https://bit.ly/3qYJ67o
1/4 tsp kala namak (black salt) - https://bit.ly/3HLGEIq
3/4 tsp agar powder

Yolk:
18g raw cashew nuts
18g chopped carrots
1/2 tbsp nutritional yeast
1/4 tsp mushroom seasoning - https://bit.ly/3qYJ67o
1/2 tbsp oil
1/8 tsp tapioca starch
Pinch of turmeric
1/4 tsp agar powder
60ml or 1/4 cup oatmilk
Kala namak to taste - https://bit.ly/3HLGEIq

Notes:
- These vegan eggs will soften and melt at temperatures over 85°c
- To use in a dish, turn off the heat and let cool first, stir the eggs in last

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Vegan Sambal Telur:
Serves 2

15g dried chilies (or sub fresh red chilies)
1 cup cooking oil
4 red onions
5 cloves garlic
1/2 sheet seaweed
1 tbsp miso paste
1 yellow onion, sliced
2 tsp mushroom seasoning - https://bit.ly/3qYJ67o
1/2 tbsp tamarind paste (asam jawa)
1 tbsp coconut sugar
Water as needed
Kala namak salt to taste - https://bit.ly/3HLGEIq

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