This gluten-free vegan egg salad sandwich is super easy and quick to make as you’ll only need 1 bowl, a fork and 10 minutes of your time. Spread it on a slice of toasted bread and bite into egg-flavoured creamy deliciousness!
Why do vegans use the word egg in their recipes?
Some non-vegans might tell you plump to your face that you still crave eggs, if you need to make vegan “egg” salad! An adequate response would be that you just like the taste of black salt How’s that?
Why use the word egg in the recipe at all? Well, because this is what we’ve become used to when describing this particular taste. I might call the recipe black salt salad, but it wouldn’t make sense to most! People looking for vegan egg would not find it, would they? Besides, the ingredients and final result is much more important than any name we decide to give to our creations. Do you agree?
What is black salt?
Black salt (also known as Himalayan black salt) has a very interesting origin. It was first discovered by Maharishi Charak, the father of Ayurvedic medicine. Today it is known as a cooling spice and used for many different purposes. Vegans love it as replacement for eggs as it has this pungent smell. The sulfur compounds cause the salt to smell like hard-boiled or rotten eggs. But don’t worry, the finished dish won’t smell like rotten eggs at all!
Black salt is also known to help digestive problems. Furthermore, it is helpful to those looking for a table salt alternative since black salt contains less sodium.
How to make a healthy vegan egg salad
I’ve seen many vegan tofu egg salad recipes that use firm tofu and vegan mayo. Once again, I must differ! Soy yogurt is healthier than tofu as it’s cultured with friendly bacteria. Furthermore, unless you make your own, store-bought vegan mayo tends to be packed with sinister ingredients. My solution is adding a bit of crushed mustard seeds, lemon juice, and garlic powder while soy yogurt gives the mayo consistency. Here you have it!
Can you already imagine yourself biting into this heavenly vegan egg salad sandwich?
I love this recipe so much, because it’s:
- So quick and easy to prepare.
- Perfect for batch cooking and lunch packing.
- So creamy and satiating.
- 1 can (240g, 8.5oz) unsalted chickpeas
- 1 medium avocado (about 100g, 3.5oz of flesh)
- 2 tbsps. lemon juice
- ½ tsp. turmeric
- ¾ tsp. Indian black salt (kala namak), max ¼+⅛ tsp. (1.4g, 0.05oz) for Plantricious version
- ½ tsp. crushed mustard seeds
- ½ tsp. garlic powder
- 2 tbsps. nutritional yeast
- 4 tbsps. plain plant yogurt
- Black pepper to taste
- First, rinse and drain the chickpeas. Then, in a bowl or on a plate mash them with avocado (using a fork or potato masher).
- Next, mix in lemon juice and add turmeric, black salt, pepper,
mustard seeds and garlic powder. Mash or mix well before throwing in
nutritional yeast and yogurt. Make it creamier or leave coarser/chunkier
– it’s up to you!
- Give it a final stir, taste (adjust if necessary) and spread on a
slice of bread or cracker or top your salad with this yummy
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 177 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 7g Cholesterol 1mg Sodium 457mg Carbohydrates 20g Net Carbohydrates 0g Fiber 8g Sugar 3g Sugar Alcohols 0g Protein 8g