Vegan "Egg" Salad (No Tofu)
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Additional Time
30 mins
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Total Time
52 mins
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Servings
5 servings
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Calories
168 kcal
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Course
Main Course
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Cuisine
American
Vegan "Egg" Salad (No Tofu)
Description
The mushrooms are simmered briefly to soften, then drained and chilled. Excess moisture is squeezed out before blending with cannellini beans and vegan mayonnaise mixed with dill, turmeric, paprika, and an essential pinch of kala namak, which imparts an egg-like sulfurous note. Celery adds crunch and freshness.
This mixture forms a plant-based salad alternative that contrasts the softness of beans and mushrooms with the creaminess of mayo and slight tang from spices. It works well as a spread or sandwich filling, providing a familiar flavor profile without eggs or tofu.
Variations include adding yellow mustard, fresh lemon juice, nutritional yeast for umami, spicy elements like cayenne or hot sauce, and fresh herbs such as green onion or dill. The salad stores refrigerated up to four days but is not recommended for freezing.
Ingredients
- 16 ounces white button mushrooms
- 1 (15 oz) can cannellini beans or chickpeas, rinsed and drained
- ½ cup vegan mayonnaise tap for oil-free aquafaba mayo recipe, of choice
- large pinch of kala namak this is crucial for egg-y flavor, Indian black salt
- ¼ teaspoon dill or more to taste, dried
- ¼ teaspoon Turmeric ground, optional
- ¼ teaspoon paprika
- 2 or 3 ribs celery about ¾ cup, chopped
- salt to taste
- black pepper to taste
Instructions
- Add about an inch of water to a large pot, and bring to a boil. Rinse the dirt off the mushrooms and add them to the pot. Cover, reduce heat to maintain a simmer, and cook for about 7 minutes, stirring once or twice.
- Line a large plate with a lint-free towel, and use a slotted spoon to transfer the mushrooms to the plate (you can discard the water or save it for a soup). Chill the mushrooms by placing in the refrigerator for about 30 minutes.
- In a small bowl whisk together the vegan mayonnaise, dill, turmeric, paprika, and a pinch of kala namak. Set aside.
- Next, squeeze the excess water from the mushrooms. To do this, gather up the ends of the tea towel and hold it over the sink while you squeeze out most of the water. Or if you don't have a towel that works for this, simply pick up 2 or 3 mushrooms as a time and squeeze. The mushrooms don't need to be completely dry, just not so wet.
- After squeezing out most of the liquid, place mushrooms in a large food processor (easiest method), or finely chop by hand. Tip: If you don't own a food processor, mash the beans with a fork, and stir everything together in a large bowl.
- Add the mayonnaise mixture and beans to the food processor with the mushrooms. Pulse until the mixture is as creamy as you like. Taste for seasoning, and add kala namak, salt, and/or pepper, as desired. Add the celery to the food processor and pulse to incorporate.
- Enjoy the vegan "egg" salad now, or refrigerate until ready to serve.
Notes
- Store the vegan egg salad in the refrigerator for up to 4 days for best freshness.
- Adding a small amount of yellow mustard provides acidity and color.
- A squeeze of fresh lemon juice brightens the flavor.
- Nutritional yeast can add a savory, umami depth if desired.
- Adjust spiciness by mixing in cayenne pepper or hot sauce to taste.
- Fresh green onions, chives, or dill can enhance the herbaceous notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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