Vegan egg salad is actually an egg salad without eggs, an eggless egg salad. Say what? Yes, you read right. And in my eyes (in my mouth), it’s the best vegan egg salad: It looks like eggs, tastes like eggs, and even has the texture of boiled eggs. Chickpeas and noodles (pasta) are two of the four simple ingredients that make a vegan egg. In this post, I will show you what exactly is in vegan egg salad and how to make it.
This animal-friendly version is perfect for an Easter brunch or regular Sunday brunch. Or, of course, for every other day on which it may be a little more hearty. This vegan egg salad is also a great gift for a barbecue or a delicious vegan snack for a party.
Do vegans eat eggs?
Definitely not. Eggs were actually the first food I eliminated from my diet on my way to a vegan lifestyle. Before that, I was always enthusiastic about an egg dish (scrambled eggs) or an egg spread, or I used eggs for baking.
The good thing: That is also possible to prepare it vegan. Thanks in particular to Kala Namak *), a sulphurized black salt that tastes amazingly like eggs. The beautiful yellow color comes from turmeric.
Vegan boiled eggs
In addition to kala namak and turmeric, this recipe does not use tofu (as in many other versions), but pasta as an almost perfect imitation of boiled egg white. And chickpeas do indeed provide nutritional protein. So the annoying question “and where do you get your proteins from?” is herewith also answered.
The idea of using chickpeas and pasta as ingredients was inspired by Björn Moschinski’s egg salad from the German cookbook Vegan kochen für alle” *) (“vegan cooking for everyone”). Björn was one of the first vegan chefs who introduced me to vegan cuisine and accompanied me when I switched from a vegetarian to a vegan lifestyle. Recipes like this made the transition so much easier for me.
Vegan egg salad
This vegan egg salad totally reminds me of the version I used to make, namely with pickles, capers, chives, and mayo – ingredients which are also used here. It’s also not much more complicated to prepare than cooking with real eggs. In any case, making this yummy thing yourself is worth it. You know the ingredients, the preparation is quite quick and easy – and the result is so delicious!
This vegan eggless salad does not contain eggs, tofu, curd cheese, or any other dairy products. It is therefore soy-free and lactose-free. With gluten-free pasta, it would even be gluten-free. Oh yes, and you won’t find any cholesterol here either. I wouldn’t call it healthy, but healthier (than the regular egg version).
I love preparing this vegan egg salad for friends, either just for breakfast, for a birthday, or New Year’s Eve party, for a BBQ, … . It doesn’t matter what the occasion is: it is always very well received and everyone really likes it, no matter if living vegan or not. And the best thing are the surprised faces that can hardly believe that there aren’t 0.1% eggs in it.
Incidentally, the egg salad tastes very good on its own, i.e. actually like a salad, in this case, pasta salad with chickpeas. And if you aren’t shy about eating carbohydrates with carbohydrates, in addition to the portion of fat (mayo!), you can eat this no egg salad in a classic way on a slice of bread or together with lettuce in a sandwich.
If you want to make more spreads, then you should check out my recipe for vegan Liptauer (a delicious Austrian spread) and for Hummus. Authenticity and good taste also play a big role in these recipes!
I am very curious what you say about the result! Let me know in a comment or by rating the recipe.
- 100 g (3.5 oz) macaroni (or penne or similar pasta)
- 1 tsp capers
- 1-2 small (the size of a finger) pickled cucumbers
- ½ (red) onion
- 120 g (4.2 oz or 0.5 cup) vegan mayonnaise
- 200 g (7 oz or 1.2 cups) cooked chickpeas
- 1/3 tsp ground turmeric
- 1 tsp kala namak *) (the one I use is quite light, so maybe start with a bit less first)
- 1 tsp mustard
- 1 tbsp of pickles liquid (from the capers or pickles jar)
- 1 tbsp chopped chives
- fresh black pepper
- Cook the pasta very soft, about one and a half times as long as the recommended cooking time. They imitate the cooked egg whites, so they can be quite soft. Drain the pasta, let it cool down and cut it into small pieces.
- Cut the capers, pickles, and onions into very small pieces.
- Now blend the mayonnaise, chickpeas, turmeric, kala namak, mustard, and pickles liquid in the food processor. The result doesn't have to be super fine.
- Now mix everything together: The pasta, the mayonnaise-chickpeas mixture, the capers, pickles, onions, as well as some black pepper, and fresh chives.
- Sprinkle with chives and serve.
- This vegan egg salad is not suitable for preparing it for the next day, as the onions then taste very intense. But it doesn't have to be prepared for the very last second, it's not that sensitive either. A few hours in advance is ok. Stir in the onion and chives just before serving.
- If you prefer to use dried chickpeas, 100 grams dry weight will give you about 200 grams of cooked chickpeas.
Did you try this recipe?
|I would love to see the result. Please do not forget to tag me on Instagram: @plantbased.redhead.cooks|