If you’re looking for a vegan version of the classic egg salad, you should really try this recipe! This vegan egg salad tastes so much like the real thing and it’s amazing as a sandwich filling or a side dish!
Why This Recipe Works
Classic egg salad typically includes hard-boiled eggs and mayonnaise and is of course not vegan. But it’s super easy to make a vegan version that tastes so much like real egg salad! It’s actually crazy how much it tastes like the real thing.
The eggs are replaced with a combination of mashed cooked penne and chickpeas, which provide a similar texture and protein content. Besides, I added small tofu pieces that resemble hard-boiled eggs in this salad.
To create the creamy texture, I used vegan mayonnaise made from plant-based ingredients such as soy milk and canola oil, and mustard. The salad is then seasoned with chopped chives, dill, lemon juice, and nutritional yeast for added flavor.
Kala Namak, Himalayan black salt, gives the plant-based egg salad an egg-like smell and taste. Turmeric gives it its typical yellow color.
This vegan egg salad can be served in a variety of ways, such as on toast, as a sandwich filling, or as a side dish. It is a healthy and delicious option for those who follow a vegan lifestyle, or for anyone who wants to reduce their consumption of animal products.
The recipe is super easy to make and it’s high in protein and the perfect alternative to traditional egg salad! It’s perfect for brunch or a delicious breakfast on the weekend.
What Goes Into This Recipe
- Tofu – you need firm tofu for this recipe.
- Penne – regular penne or other small tube-shaped pasta. Cook the pasta according to the instructions on the package before starting with this recipe.
- Chickpeas – canned chickpeas. You could also use dried chickpeas and cook them in your Instant Pot.
- Vegan Mayo – store-bought or homemade.
- Mustard – Dijon mustard.
- Nutritional Yeast – adds a nutty and cheesy taste.
- Turmeric – gives the vegan egg salad a nice yellow color.
- Garlic – I used one clove of garlic.
- Lemon Juice – fresh lemon juice.
- Kala Namak – also called Himalayan black salt. It’s a type of rock salt that is mostly used in South Asian savory dishes. It has a very strong egg-like smell that comes from its sulfur content. It gives the plant-based egg salad an egg-like smell and taste.
- Dill & Chives – both fresh.
How To Make This Recipe
1. Step: Cook the penne according to the instructions on the package. I like to do this the night before. Drain and rinse the chickpeas. Then place the cooked penne, chickpeas, vegan mayo, garlic, turmeric, lemon juice, mustard, and nutritional yeast in a food processor.
2. Step: Process until you’ve got a chunky paste.
3. Step: Transfer the mixture into a bowl.
4. Step: Cut the tofu into small pieces (about 2.5 inches).
5. Step: Finely chop the dill and the chives.
6. Step: Add the chopped herbs and the tofu to the vegan egg salad.
7. Step: Stir well and season with black pepper.
8. Step: Serve on two slices of rusty bread and sprinkle with cress.
Recipe Notes
- I used store-bought vegan mayonnaise for this recipe to make things as easy as possible. But it’s super easy to make vegan mayo at home with soy milk, canola oil, apple cider vinegar, and lemon juice.
- I love to serve this vegan egg salad on rustic bread with cress and radishes, but it’s also great with potato salad, coleslaw, or smashed potatoes .
Frequently Asked Questions
How Long Does This Salad Last?
Stored in an airtight container in the fridge, this vegan egg salad will last up to 4-5 days. Make sure no to leave it out a room temperature after preparing it.
Can I Freeze It?
No, I wouldn’t recommend freezing this salad because freezing will change its texture. It will become a bit grainy and won’t be as creamy anymore. However, you can store leftovers in the fridge for several days.
Can I Make It Gluten-Free?
Yes, you can easily make this recipe gluten-free by using gluten-free pasta.
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I hope you like this vegan egg salad as much as we do around here.
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Sina
Vegan Egg Salad
Ingredients
- 7 oz firm tofu
- 3 oz penne
- 1/2 cup canned chickpeas
- 1/2 cup vegan mayo
- 1 teaspoon Dijon mustard
- 2 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1 small clove of garlic
- 1 teaspoon lemon juice
- 1 teaspoon kala namak
- 2 teaspoons fresh chives, chopped
- 2 teaspoons fresh dill, chopped
Instructions
- Cook the penne according to the instructions on the package. I like to do this the night before. Drain and rinse the chickpeas. Then place the cooked penne, chickpeas, vegan mayo, garlic, turmeric, lemon juice, mustard, and nutritional yeast in a food processor.
- Process until you've got a chunky paste.
- Transfer the mixture into a bowl.
- Cut the tofu into small pieces (about 2.5 inches).
- Finely chop the dill and the chives.
- Add the chopped herbs and the tofu to the vegan egg salad.
- Stir well and season with black pepper.
- Serve on two slices of rusty bread and sprinkle with cress.
Notes
- I used store-bought vegan mayonnaise for this recipe to make things as easy as possible. But it's super easy to make vegan mayo at home with soy milk, canola oil, apple cider vinegar, and lemon juice.
- I love to serve this vegan egg salad on rustic bread with cress and radishes, but it's also great with potato salad, coleslaw, or smashed potatoes .
Nutrition
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