Potato nests filled with vegan egg salad - gluten-free
I have made an egg salad recipe before, but I wanted to make it even easier this time and also add a bit of a twist to it as well by using soy yoghurt,which made it super creamy. But definitely also check out my original recipe where I also used cashew cream and a food processor to make it extra creamy.
To give the vegan egg (vegg) salad an egg taste I used nutritional yeast (it has a certain umami taste that's hard to describe and it's also used in making vegan cheese) and Indian black salt (also called kala namak salt). This salt has a sulphuric taste, which is perfect when you are trying to recreate the egg-like flavour.
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I wanted to create a recipe that was perfect for spring. I though these Easter nests looked really cute but they also taste amazing. They are great for breakfast because of the combination of potatoes and the egg flavour.
Make sure you are using a NON-STICK muffin tin. I used a 12-cup one, but mine was a bit old and battered and wasn't not as non-stick as I needed it to be.
Breakfast is sorted! And these rostis don't need anything to bind them together, no eggs, flour or anything else. They will hold together perfectly well after being baked - the baking process moulds them together.
INGREDIENTS (12 nests):
Step 1 potato Easter nest rosti ingredients:
- 1 kg Albert Bartlett rooster potatoes
- 1 tsp salt
- 4 tbsp sunflower oil
Step 2 vegan egg salad ingredients:
- 200g firm tofu
- 150ml soy yoghurt
- 1/2 red onion
- 3 tbsp nutritional yeast
- 1 tsp extra virgin olive oil
- 1 tsp turmeric
- 1 tsp kala namak salt (black salt)
- 1 tsp minced garlic
Step 3 other ingredients:
- Cherry tomatos
- Black pepper to taste
Peel 1 kg Albert Bartlett rooster potatoes. Then coarsley grate them.
Place the grated potatoes on a tea towel, and fold the towel around the potato to form a ball. Squeeze firmly in order to remove as much moisture as possible. There will be quite a lot of water coming out of them.
Then transfer the grated potatoes into a large bowl and season with 1 tsp of salt and add 4 tbsp of sunflower oil (3 might be enough as well, thought more oil makes them more crispy). You can also add some black pepper if you like.
Then baste a muffin tray with oil. Scoop the grated potatoes into each muffin mould. Pack them down using the back of a spoon to create little nests.
Bake in a preheated oven at 200C (390F) for 45min or until nice and crispy. I used the grill function to brown the edges nicely, but the normal baking function would also work.
White they are baking in the oven make the vegan egg salad. Crumble 200g of firm tofu with your hands (make sure there aren't any chunks left) and then add all the other vegan egg salad ingredients. Mix together until you get a nice, smooth egg salad.
Take the potato nests out of the oven and scoop the vegan egg salad in. Garnish with some parsley and place a cherry tomato (cut in half) on top. Enjoy!
And if you are looking for other delicious and easy recipes to serve for brunch also check out my amazing vegan blueberry cake that only takes 10 minutes to prepare! It's mum approved! ;-) I made it when my mum was visiting me last time and she loved it so much she even made it herself when she got back.
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