Vegan "Egg" Salad Sandwich
"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! My vegan egg salad recipe is perfect for batch cooking and packing your kids’ school lunch or your own lunch box – super quick and effortless! You can even have it instead of tofu scramble for breakfast or add to a simple salad bowl for protein and extra creaminess."
NotesWatch tutorial video from original post!
How to eat my vegan egg salad:
-- Spread it on any bread or cracker. It’s so delicious on my Fermented buckwheat bread, buckwheat crackers or buckwheat-quinoa crackers.
-- Make vegan egg burger with my yeast-free and gluten-free buns.
-- Use it as dip for raw veggies, i.e. carrots, bell peppers, celery, turnip.
-- Add to salads and/or Buddha bowls for extra creaminess and protein.
-- Or eat straight from the bowl as is!
Serves4 people
Preparation Time10 min
Ingredients
- 8 1/2 (1-ounce) 1 can chickpeas
- 3 1/2 (1-ounce) avocado (approx one medium)
- 2 tablespoon lemon juice
- 1 teaspoon turmeric
- 3 teaspoon black salt (kala namak)
- 1 teaspoon crushed mustard seeds
- 1 teaspoon garlic powder
- 2 tablespoon nutritional yeast
- 4 tablespoon plain plant yogurt
- 1 pinch black pepper (to taste)
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First, rinse and drain the chickpeas. Then, in a bowl or on a plate mash them with avocado (using a fork or potato masher).
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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!
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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 egg-flavoured creaminess.