Vegan Deviled "eggs"

This dish was made with 100% food waste with a local Amsterdam organization, Taste Before You Waste that aims to promote food consciousness and reduce food waste.

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Servings: 10

Prep Time: 02:00

Cook Time: 01:00

Main Ingredients

3 cucumbers

10 carrots

1 teaspoon freshly grated ginger

2 tablespoons white miso paste

2 tablespoons yuzu juice

1 tablespoon honey (rice syrup or sugar also work)

1/2 cup pickled pearl onions

1/2 cup crushed peanuts

2 stalks green onion (green only)


1Add a pinch of salt to a pot of water and bring to a boil.

2Prep carrots. Wash, peel, slice into rounds about the thickness of your thumb.

3Prep cucumbers. Wash and slice into rounds about half the thickness of your thumb. Scoop out a tiny amount of the seeds, but be sure to leave a bottom seed layer for the puree to rest on. (You can also partially peel the cucumbers. It's a nice look and makes the cucumbers a little more easy to eat.)

4Prep sauce. Mix the miso, yuzu, and honey with a teaspoon of water. Salt and pepper to taste. Set aside in fridge.

5Prep the garnishes.

6Finely chop the green onions.

7Remove the pearl onions from their pickling liquid and squeeze them gently to remove any excess. Slice the pearl onions (height-wise) into 8ths using a very sharp paring knife).

8Make carrot puree.

9When the carrots are cooked through the center, drain well. Using a wand mixer or food processor, blend carrots into a puree. Add freshly grated ginger and blend again.

10Dump puree into a pan and cook on low until it starts to slightly thicken. Remove from heat and allow to cool completely. (This is an optional step. It's a pain, but it will really concentrate the flavor of the carrots.)

11To assemble: Lay down a slice of cucumber on a serving tray large enough to fit all the cucumbers in a single layer. Using a small spoon, fill the small "divot" with carrot puree (You will know if your carrot puree is the perfect consistency because you will be able to easily form it into a ball with your fingertips.). Top carrot puree with miso paste. Be careful not to use too much and cover the carrot puree if you really like the finished look. Imagine you are making a sort of flower. Cover the miso with the pearl onion "petals" (between 4 - 8 bits of pearl onion depending on how you sliced them). Repeat until cucumbers are filled. Sprinkle the green onions and crushed peanuts. Salt and pepper generously.

12Refrigerate for 1 hour before serving.

Additional Notes

Make the carrot puree the night before you fill the cucumbers for a richer tasting puree.

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