Vegan Egg Salad Recipe

Best Chickpea 'Egg' Salad Sandwich The Simple …

WEBSep 5, 2013 · Add remaining ingredients. To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion …

Rating: 5/5(38)
1. Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.
2. To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.
3. As you can see above what it will look like when it’s mixed and ready to use.
4. If making sandwiches, layer a slice of bread with leafy greens, spread ‘egg’ salad on top of leafy greens and top with other half of sandwich bread, slice in half and enjoy!

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The BEST Vegan "Egg" Salad From My Bowl

WEBOct 5, 2018 · Instructions. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while …

1. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
2. To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
3. Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
4. Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

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Vegan Egg Salad Nora Cooks

WEBMay 20, 2019 · Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes. Make the dressing: While the tofu presses, whisk …

1. Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes.
2. Make the dressing: While the tofu presses, whisk together the vegan mayo (1/4 c), yellow mustard (1 tsp), dill pickle juice (1 1/2 tbs), sweet relish (2 tsp), smoked paprika (1/8 tsp), turmeric (tiny pinch), salt (1/2 tsp) and black pepper (1/4 tsp).
3. Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces. (SEE PHOTOS ABOVE FOR REFERENCE)
4. Add the tofu to the bowl with the creamy dressing, along with the sliced green onions. Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on sourdough, or other bread (gluten free if needed) with butter lettuce. Enjoy!

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