Vegan “Egg” Salad With Secret Ingredient

A few weeks back I went to have breakfast at a vegan Cafe and ordered their egg salad sandwich. When I tried it, I could not believe that there weren’t any eggs in the salad. I was 100% sure that it contained eggs, because of the consistency. I needed to ask the owner/chef, what the salad was made of, because I think I wouldn’t have slept that night if I didn’t find out what ingredient made this salad taste like real eggs. He then assured me that the egg salad was completely vegan and that the secret ingredient, which has the exact consistency of boiled eggs, is… can you guess?

 

Tastes like egg salad, looks like egg salad... but it's vegan!

Tastes like egg salad, looks like egg salad… but it’s vegan!

 

It’s noodles!! When he said it, I was quite surprised but it totally made sense! Right?

So since that day I’ve been wanting to make my own vegan egg salad. In the internet I found a lot of variations of a recipe of the german, vegan Chef Björn Moschinski. So the recipe I’m sharing today is my adapted version of his recipe.

 

Makes a great sandwich

Makes a great sandwich

 

Björn, or who ever had the idea of making vegan egg salad with noodles, thank you! It’s genius!

 

Vegan Egg Salad On Bread

Vegan Egg Salad On Bread

 

Vegan Egg Salad With Noodles

Makes about 4 sandwiches:

For the mayonnaise:

  • 1/4 cup soy milk
  • 1 tsp apple cider vinegar
  • 1/2 cup rapeseed oil
  • 1/4 tsp mustard
  • salt to taste

For the salad:

  • 100g dry pasta (like Fusilli) or 280g cooked pasta
  • 240g canned chickpeas
  • 5 small pickled gherkins
  • 2  1/2 tsp pickled gherkins liquid
  • 2 tbsp chopped chives
  • 1 small ripe tomato
  • 1/2 tsp turmeric powder
  • 1/4 tsp curry powder
  • 1/4 tsp paprika powder
  • salt & pepper to taste
  • 1/4 tsp mustard

Cook pasta in salt water and let cool down.

Make mayonnaise by blending soy milk and apple cider vinegar in a tall measuring cup, slowly adding the oil until the consistency changes. Add mustard and a little bit of salt. Don’t worry if the mayonnaise doesn’t taste that great by itself. It will get the right flavor when it is mixed in the salad.

Blend chickpeas in a blender until it’s almost a mash. Then chop noodles, gherkins, tomatoes and chives in small pieces and mix together with the mayonnaise and chickpea mash. Add 2  1/2 tsp  pickled gherkins liquid, turmeric, curry and paprika and mix well. Add salt & pepper to your liking et voila, party time! : )

2 Comments

  • Cate

    08.07.2015 at 19:59 Reply

    Can you use other milk than soy, eg rice milk?

    • Greenderella

      08.07.2015 at 20:12 Reply

      Hi Cate, I never tried it with another milk and I read for making mayonnaise soy milk is the best for a good texture. But maybe it’s worth giving a shot anyway. If you do, let me know if it worked out. Hope you like the recipe :-) Btw, if you can get “Kala namak” salt, try adding it to the salad, it will make it taste even more like egg because its characteristic sulfurous hard-boiled egg aroma!

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