No-Egg Salad – Negg Salad – Vegg salad!

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One of my close friends decided to go Vegan 2 Months ago (*happy*) She came over for a brunch a weeks ago and I wanted to make something she would really love. As she used to love(!!!) eggs and all the egg dishes, I decided to make this Recipe: An Eggless Egg Salad

We need to find a better name for this dish! Eggless Egg Salad sound a bit boring to me. No-Egg Salad? Negg-Salad? Ah maybe:  Vegg Salad?

I used to love a good, creamy and rich Egg salad on my bread once in a while, but for a while now I stopped eating eggs, and with it, all the egg dishes.

This was a great desicion for many reasons. But what if you still crave one of these tasty Egg Salad Sandwiches once in a while?

Here is the perfect solution! But how is that possible? I tell you now:

The base is a mix of Chickpeas and cooked pasta. Sounds weird, but cooked pasta has the perfect eggy consistency. And the most important ingredient is Black Salt, also known as Kala Namak. It is an indian spice and smells sulfurous, reminds of eggs.

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Don’t believe me, just give this recipe a try! And if you don’t tell anyone at the table, they might not even notice a difference.

Recipe:

1 Can of Chickpeas, drained

60g Pasta (small pasta shells)

70gr vegan mayonnaise

1 Tbsp. of Mustard

1-2 Pickle

Chives

1 Tsp. Black Salt – Kala Namak

Salt

Pepper

Cook the Pasta in some salt water until “al dente”.  Set aside and let it cool off.

Then add into the food processor the chickpeas and the pasta and pulse a few times. You still want chunks.

Chopp the Chives and the Pickle.

Poor the chickpea-pasta mix into a bowl and mix it with the Mayonnaise, Mustard, Chives, Pickle, Salt, Pepper and, very important, the Black Salt.

Stir it well. It’s ready to serve! And Enjoy

Tip: If you prepare it the day before, you can bring the moist back by stirring in some rice or soy mylk before serving.

By the way! Preparing a vegan Brunch is the easiest to do! In case you want to make one, I list you a few of my favorites from my Cookbook. Click on the recipe name to see the recipe:

Chia Pudding

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Blueberry Vanilla Pancakes

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Bellpepper- Pecan Hummus

Hummus

Tzatziki

Tzatziki

Filled Eggplant Rolls

Aubergine2

Porrdige

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Or a Baked Porrdige Bowl:

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Indian Carrot- Chickpea Salad or creamy Cucumber- Dill Salad

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Tex Mex Salad

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Cheezy Corn Dip

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Red Beet – Potato Dip

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Curried Carrot-Potato- Horseradish Dip

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Lentil – Avocado Salad

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Sweet Potato – Corn Balls

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Avocado Cream with marinated Tomatoes

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And so on and so on!!!!! The Options are endless! Until next time: Keep it delicious! and keep it animal friendly!

Emily

 

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