Join CRVN Board President Claire Henderson-Jain for another exciting afternoon in her vegan kitchen where she shows us how to make vegan deviled eggs and vegan egg salad!
Summertime and re-opening of our communities calls for eating outside, picnics, and barbecues. These all-vegan deviled ‘eggs’ are the perfect addition to any sunny afternoon. The recipe calls for a few unusual ingredients, kala namak (black salt) to give the eggy taste and agar agar, however with a few simple steps that Claire will share you’ll be able to create vegan deviled eggs with ease.
Cooking Together: Vegan Deviled Eggs will debut on Thursday June 25th at 6:00 p.m. on CRVN’s Facebook page here.
We’re so grateful for your continued support. If you’re able, please consider making a recurring donation with CRVN here. Every little bit helps!
Update:
Thank you to everyone who tuned in for Claire’s cooking video! You can watch the full video here.
The full recipe can be found here. The recipe calls for a few things that you might not have in your kitchen: egg molds, black salt, and agar agar. As a reminder if you use Amazon, make sure to use Amazon Smile and Amazon will donate 0.5% of the purchase price to CRVN.
