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–+ tbsps

noEgg Salad

Tarra Jackson
Do you love Egg Salad but want to avoid the cholesterol or eggs altogether. Here is a Vegan recipe that will have you not believing your taste buds.
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Prep Time 5 minutes
Mixing Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 15 tbsps
Calories 50 kcal

Equipment

  • Food Processor or Blender

Ingredients
  

  • 1 can Garbanzo Beans (chickpeas)
  • 1/5 cup White Mushrooms, diced
  • 4 tbsp Vegan Mayo
  • 1 tbsp Yellow Mustard
  • 2 tsp Sweet Relish
  • 1/2 tsp Black Salt - Amazon.com : The Spice Lab Kala Namak Black Salt - Indian Himalayan Black Salt - French Jar - Vegan Kala Namak Salt Pure and Natural Indian Black Salt Gluten Free - Vegan Tofu Scramble Seasoning Natural Egg Taste : Grocery & Gourmet Food
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • Salt
  • Pepper

Instructions
 

  • Put rinsed and drained Garbanzo Beans and Vegan Mayo in the food processor or blender.
    1 can Garbanzo Beans (chickpeas), 4 tbsp Vegan Mayo
  • Blend the Garbanzo Beans and Mayo until smooth or desired texture.
  • Empty mixture from the food processor or blender into a medium bowl.
  • Add the mustard, sweet relish, Black Salt, Garlic Powder, and Onion Powder to the mixture.
    1 tbsp Yellow Mustard, 2 tsp Sweet Relish, 1/2 tsp Black Salt -, 1/2 tsp Garlic Powder, 1/4 tsp Onion Powder
  • Stir to combine the mixture. (Add additional Black Salt for a more eggy taste)
  • Add Salt and Pepper (and other seasoning) to your desired taste.
    Salt, Pepper
  • Add the diced mushrooms to the mixture and stir to combine.
    1/5 cup White Mushrooms, diced
  • Enjoy the noEgg Salad immediately, or put the bowl in the refrigerator for an hour to cool and set.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 8gProtein: 1.7gFat: 1.3gSodium: 220mgPotassium: 65mgFiber: 1.5gSugar: 0.3gCalcium: 11mgIron: 1mg
Keyword Plant-Based, Vegan, Vegetarian
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