Deviled Veggs
[Vegan]

To Make the Pickled Onions:

1. Boil all ingredients, apart from the onions, and then when the liquid has cooled a bit, pour it and the onions into a jar and store in the refrigerator for at least 30 minutes.

To Make the Vegg whites and Filling:

1. Pour the soy cream, tofu, and vegan sour cream in a small blender (or use a wand mixer) and mix until the smooth and there are no tofu bits and everything is one, creamy liquid.
2. Pour the liquid into a small pot, add the agar agar, black salt, and onion powder and bring to a boil.
3. Remove from heat and pour into whatever molds you are using, and place them in the refrigerator to set.
4. Mix all the filling ingredients in a small blender, transfer to a piping bag or a plastic bag with the corner cut off.
5. After about 30 minutes, check the whites to see that they are firm. If they are, use a spoon and scoop a hole out of each white, towards the fatter end.
6. Squeeze the filling into the hole in each white, and finally, sprinkle with paprika.