Vegan Boiled Eggs in Creamy Mustard Sauce with Potatoes
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As a kid, I was our family's official mustard sauce taster—a very important job. I honestly don't remember exactly how I landed this prestigious role. Maybe I was hanging around the kitchen (as I often did) in the right place at the right time. My task was to taste the mustard sauce and decide if it needed more mustard or not.
That was years ago, though, and I haven't eaten the dish since—potatoes with mustard sauce always seemed dull. But then, we got a request on Instagram to make vegan mustard eggs. As part of our monthly challenges on the Zucker & Jagdwurst podcast, I decided to complete the mustard egg "trilogy." The real challenge, of course, was making the vegan eggs.
The good thing about eggs is that they taste mild, so a little black salt (Kala Namak) can get you close to the original flavor. The tricky part, though, is the texture. For vegan scrambled eggs, you can crumble tofu, but for hard-boiled eggs, you need something firm—ideally in an egg shape. Luckily, I had a round silicone ice cube mold with two halves (top and bottom), so that problem was solved. And if your ice cube tray is square… well, who cares? It'll taste the same anyway.
After testing different plant-based milks and tofu, I settled on silken tofu, which has the closest texture to wobbly eggs. Mixed and heated with chickpea flour and agar-agar, the tofu becomes thick and sets in the fridge until you can pop the "eggs" out of the mold. I'm still not 100% satisfied and will keep tweaking the recipe until the vegan eggs are firm. But one thing's for sure—my heart skipped a beat when I finally ate mustard eggs with potatoes again after all these years.
Vegan Boiled Eggs in Creamy Mustard Sauce with Potatoes
Ingredients
For the vegan eggs:
- 250 g (8.75 oz) silken tofu
- 4 tbsp vegan cooking cream
- 25 g (0.88 oz) rice flour
- 8 g (0.25 oz) agar agar (100%)
- 1 tsp turmeric
- 1 tbsp cold-pressed rapeseed oil
- kala namak
- salt
- pepper
For the mustard sauce:
- 2 tbsp vegan butter
- 2 tbsp flour
- 150 ml (0.66 cups) vegetable broth
- 250 ml (1 cup) vegan cooking cream
- 3 tbsp mustard
- salt
- pepper
For serving:
- 1 kg (2.2 lbs) waxy potatoes
- parsley
Instructions
Blend silken tofu with vegan cream, rice flour, and agar agar until smooth for the vegan eggs. Season the mixture generously with salt and pepper, then let it rest for 5 minutes. Set aside two tablespoons of the mixture. Pour the remaining mixture into a saucepan and simmer for 2–3 minutes until it thickens and starts bubbling. Remove from heat, season with a bit of kala namak, and pour into about eight large, half-sphere molds. Refrigerate for about 60 minutes.
If needed, peel the potatoes, cut them into smaller pieces if desired, and place them in a pot with cold salted water. Boil for about 20 minutes until tender. Meanwhile, remove the chilled silken tofu eggs from the fridge so they can return to room temperature.
Melt vegan butter in a small saucepan for the mustard sauce. Stir in the flour and heat for 1 minute. Gradually whisk in vegetable broth and vegan cream to avoid lumps. Add mustard and season the sauce with salt and pepper.
Using a small spoon, create a small indentation in each silken tofu egg for the "yolk." Add the scooped-out tofu mixture to the reserved portion and blend again with turmeric and rapeseed oil until smooth. Season with salt, pepper, and kala namak, then fill the indentations with the yellow mixture.
Steam the eggs for about 2 minutes to warm and soften them, or heat them briefly in the microwave.
Serve the vegan eggs with potatoes, mustard sauce, and fresh parsley.
