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Vegan "Egg" Salad (No Tofu)

This vegan egg salad is a delightful twist on the usual tofu-based recipes. Perfect for lunch, snacks, and even breakfast! This creamy spread is made with mushrooms, white beans or chickpeas, vegan mayo, celery, and Indian black salt. Gluten-free with an oil-free option.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
52 mins
Servings: 5 servings
Calories: 168 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 16 ounces white button mushrooms
  • 1 (15 oz) can cannellini beans or chickpeas, rinsed and drained
  • ½ cup vegan mayo of choice tap for oil-free aquafaba mayo recipe
  • large pinch of kala namak (Indian black salt) this is crucial for egg-y flavor
  • ¼ teaspoon dried dill or more to taste
  • ¼ teaspoon ground turmeric, optional
  • ¼ teaspoon paprika
  • 2 or 3 ribs celery, chopped about ¾ cup
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a small bowl whisk together the vegan mayonnaise, dill, turmeric, paprika, and a pinch of kala namak. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy the vegan "egg" salad now, or refrigerate until ready to serve.

Notes

  • Flavor Variations
  • Store vegan egg salad in the refrigerator for up to 4 days. Freezing not recommended.
  • mustard - just a touch of yellow mustard adds nice flavor, acidity, and color 
  • lemon - a squeeze of fresh lemon juice makes everything better!
  • nutritional yeast - add 1 to 2 tablespoons for extra umami
  • spicy - add cayenne or hot sauce, to taste
  • green onion, chives, or fresh dill

Nutrition Information

Calories 168kcal (8%) Carbohydrates 20g (7%) Protein 8g (16%) Fat 7g (11%) Fiber 6g (24%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 168

% 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.