by 
If you’re looking for a vegan take on the classic egg salad, you really should give this recipe a try! This vegan egg salad tastes so like the real thing and is fantastic as a sandwich filling or side dish!
Why this recipe works
The classic egg salad typically includes hard-boiled eggs and mayonnaise and is obviously not vegan. But it is 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 penne cotta and chickpeas, which provide a similar texture and protein content. Also, I added small pieces of tofu in this salad that resemble hard-boiled eggs.
To create the creamy texture, I used vegan mayonnaise made from plant ingredients like soy milk and canola and mustard oil. The salad is then topped with chopped chives, dill, lemon juice, and nutritional yeast for added flavor.
Kala Namak, Himalayan black salt, gives plant-based egg salad an egg-like smell and taste. Turmeric gives it its typical yellow colour.
This vegan egg salad can be served in a variety of ways, for example on toast, as a filling for sandwiches or as a side dish. It’s a healthy and delicious option for those who follow a vegan lifestyle, or for those who want to reduce their consumption of products of animal origin.
The recipe is very easy to make and is packed with protein and the perfect alternative to traditional egg salad! It’s perfect for brunch or a delicious weekend breakfast.
What goes into this recipe
- tofu – you need firm tofu for this recipe.
- Quills – normal penne or other small tube pasta. Cook the pasta according to the package instructions before starting with this recipe.
- Chickpeas – canned chickpeas. You can also use dried chickpeas and cook them in the Instant Pot.
- Vegan May – store-bought or homemade.
- Mustard – Dijon mustard.
- Nutritional yeast – Adds a nutty and cheesy flavour.
- Turmeric – gives the vegan egg salad a nice yellow colour.
- Garlic – I used a clove of garlic.
- Lemon juice – fresh lemon juice.
- Kala Namak – also called Himalayan black salt. It is a type of rock salt mainly used in South Asian savory dishes. It has a strong eggy smell that comes from its sulfur content. It gives plant-based egg salad an egg-like smell and taste.
- Dill and chives – both fresh.
How to make this recipe
1. Pass: Cook the penne according to the directions on the package. I like to do it the night before. Drain and rinse the chickpeas. Then put the cooked penne, chickpeas, vegan mayonnaise, garlic, turmeric, lemon juice, mustard and nutritional yeast into a food processor.
2. Pass: Work until you get a thick paste.
3. Pass: Transfer the mixture into a bowl.
4. Pass: Cut the tofu into small pieces (about 2.5 inches).
5. Pass: Finely chop the dill and chives.
6. Pass: Add the chopped herbs and tofu to the vegan egg salad.
7. Pass: Mix well and season with black pepper.
8. Pass: Serve on two slices of crusty bread and sprinkle with watercress.
Notes on the recipe
- I used store-bought vegan mayonnaise for this recipe to keep things as simple as possible. But it’s super easy to make vegan mayonnaise at home with soy milk, canola oil, apple cider vinegar, and lemon juice.
- I love serving this vegan egg salad on rustic bread with watercress and radishes, but it’s also great with potato salad, coleslaw, or mashed potatoes.
Frequent questions
How long does this salad last?
Stored in an airtight container in the refrigerator, this vegan egg salad will last up to 4-5 days. Make sure you don’t leave it at room temperature after you prepare 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 not as creamy anymore. However, you can store leftovers in the refrigerator for several days.
Can I make it gluten free?
Yes, you can easily make this recipe gluten-free using gluten-free pasta.
Related recipes
I like hearing from you!
I hope you enjoy this vegan egg salad as much as we do around here.
If you try this recipe, I’d love to hear what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!
Do you like my recipes and want to see more? Then follow me Facebook, InstagramOR Pinterest!
Theirs
Vegan egg salad
If you’re looking for a vegan take on the classic egg salad, you really should give this recipe a try! This vegan egg salad tastes so like the real thing and is fantastic as a sandwich filling or side dish!
Press Pin Evaluate
Portions: 4 portions
Calories: 325kcal
Instructions
-
Cook the penne following the directions on the package. I like to do it the night before. Drain and rinse the chickpeas. Then put the cooked penne, chickpeas, vegan mayonnaise, garlic, turmeric, lemon juice, mustard and nutritional yeast into a food processor.
-
Process until you get a chunky paste.
-
Transfer the mixture to a bowl.
-
Cut the tofu into small pieces (about 2.5 inches).
-
Finely chop the dill and chives.
-
Add the chopped herbs and tofu to the vegan egg salad.
-
Mix well and season with black pepper.
-
Serve on two slices of crusty bread and sprinkle with watercress.
Notes
- I used store-bought vegan mayonnaise for this recipe to keep things as simple as possible. But it’s super easy to make vegan mayonnaise at home with soy milk, canola oil, apple cider vinegar, and lemon juice.
- I love serving this vegan egg salad on rustic bread with watercress and radishes, but it’s also great with potato salad, coleslaw, or mashed potatoes.
Nutrition
Calories: 325kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated fats: 2g | Polyunsaturated fats: 2g | Monounsaturated fat: 1g | Sodium: 234mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30UI | C vitamin: 1mg | Soccer: 77mg | Iron: 1mg
