Thaw the purée in a deep container. Add eggs, salt, and optionally food coloring. Blend everything with an immersion blender.

Distribute into molds using a jug or sauce dispenser placed on a baking tray. Bake in combi mode 60% steam, 40% heat at 105°C for about 10–12 minutes (except for pea pod 6 min, single carrot and baby corn 8 min). The vegetable should bounce back when pressed.

Cool down and freeze the molds before gently pushing out the vegetables.