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Vegan Chunky Eggless “Egg” Salad

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Vegan-Chunky-Eggless-“Egg'-Salad1Every recipe has a key ingredient that takes it from being average to over the edge.  From the title of this recipe, you can easily see that I created an egg-free “egg” salad spread.   So, since no eggs were involved what was used to create that eggy taste?  The key ingredient to this eggy success is a salt called “Kala Namak” or “Indian Black Salt” (not to be confused with Hawaiian Black Salt).  So what makes this salt so special?  The sulfur content.  It is composed largely of sodium chloride with several impurities giving the salt its colour and sulfur smell.    I found a good source for the Indian Black salt here.

Kala Namak, or Indian Black Salt, is a special unrefined mineral salt from Darjeeling, India.  It is a volcanic rock salt mined in central India. The ground salt is not black, but more of a coral pink or pinkish gray, and has a strong, sulfuric flavor.  I read that in India, Kala Namak is recommended for people with high blood pressure and for those who are on a low-salt diet.  This is because it is lower in sodium and apparently doesn’t increase the sodium content in the blood.  In Ayurvedic medicine, it is also known for soothing intestinal gas, heartburn, indigestion and other digestive problems.

Bob thoroughly enjoyed this salad but thought a diced sweet pickle would be a wonderful addition.  I agree wholeheartedly but I didn’t have any on hand.  I have been working on a few recipes for a sweet, fermented pickle but I haven’t hit nirvana with it just yet. :)

This eggless “egg” salad is wonderful on crackers, raw bread, or a dollop on a bed of greens, perhaps wrap it in Boston Bib Lettuce or … eat it all by itself… spoonful after spoonful.

 

Kala-Namak-(Indian-Black-Salt1Ingredients:

“Egg” mixture:
  • 1½ cups raw cashews, soaked 2+ hours  or 1 ½ cups chopped avocado
  • ½ cup water
  • 3 Tbsp yellow mustard or raw mustard
  • 2 Tbsp raw apple cider vinegar
  • 2 tsp raw agave nectar
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • 2 tsp dried dill
  • ½ tsp curry powder
  • 1/2 tsp turmeric powder
  • 3/4-1 tsp Kala Namak (Indian Black Salt) gives egg taste
  • 1/8 tsp ground black pepper

  Mix ins: 

Preparation:

“Egg” mixture:
  1. If using cashews; soak, drain and rinse the cashews before adding to the blender.  If using avocado; peel and remove the seed before adding to the blender.
  2. Add the water, mustard, apple cider vinegar, agave, paprika, onion powder, dill, curry powder, turmeric, Indian Black salt and pepper.  (whew, I think I got it all).  Blend until smooth and creamy.  If you used cashews make sure that the sauce is smooth and doesn’t have any tiny bits of cashews.
  3. Pour into a medium-sized mixing bowl and set aside.
Mix ins:
  1. Add the bell pepper, celery, green onion, sunflower seeds, and cubed avocado.  Gently fold into the sauce.  Don’t over mash the chunks of avocado.  We want the texture which resembles chunks of egg whites.
  2. When serving garnish with black pepper and smoked paprika.
  3. Enjoy right away or chill for a few hours to give the ingredients time to meld.

 

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27 thoughts on “Vegan Chunky Eggless “Egg” Salad

  1. Lyn :] says:

    Good Evening Amie Sue,
    Your Busted, your still up!! I thought you’d be sleeping! :] But…….Oh yum!!! I was craving egg salad, how did you know? :]
    Thank you !! Lyn :]

    • amie-sue says:

      Doh! Busted indeed… I thought you were making truffles?! hehe We are both busted. :)

      • Lyn :] says:

        You got me, I was taking a break..that mean’s getting on your web site!!! I saw a picture that looked new to me sooooo….I had to investigate . Now I really am going back to the kitchen….yea I know the time..:] but I do some of my best work when everything is quiet, and all of the taste testers have gone to bed…well all but one…ME !!! He he Oh, I know this is probably not possible but, is there any subsitutes for mustard and turmeric in this recipe as Gene is allergic to both? Thanks!! :]

        • amie-sue says:

          AAh you got a sneak peak before the post release went out. hehe All things are possible… for starters just omit the turmeric. I used it for the health properties and the coloring… not for the taste, so that one is easy.

          As for the mustard… A lot depends on the recipe, of course. But “egg” salad isn’t “egg” salad without that mustardy ZING! In its place try:

          Ground horseradish
          wasabi
          Worcestershire sauce (not raw)
          Ground Ginger
          vinegar+lemon juice

          I hope this helps. Blessings! amie sue

          • Lyn :] says:

            Thank you Amie Sue, But now can I ask a possible dumb ?. Do I use all of those or just one. What measurement should I start out with when using them…… .Thanks, Lyn :]

            • amie-sue says:

              No such thing as a dumb question… :)

              I would just use one and the measurement would depend on which one you tried. Let me know which one would work for Gene and lets see what we can come up with. Many blessings sweet Lyn. amie sue

  2. ben says:

    Great to see you exploring the vast ocean of the ancient Hindu science of longevity: Ayurveda!

  3. Glorianne says:

    I almost passed this one by, but it does sound yummy! I’ve got to try it one of these days. Thank you!

    • amie-sue says:

      Shew, glad that it didn’t escape you. I hope you do try it and enjoy it! Please let me know what you think if you do Glorianne. :)

  4. Joanne says:

    hi again, I have not tried this “eggless” recipe yet but managed to find some indian black salt here in Ottawa, Ontario, Canada. I am somewhat amazed that this salt actually smells eggs and tastes eggs. Who would have ever thought that?? i’ll let u know how this recipe turns out.
    many thanks again, and again. joanne

    • amie-sue says:

      Oh please do Joanne, I would love to hear your thoughts. That salt is pretty amazing, isn’t it? There is so much to learn, I love it! Have a great evening, amie sue

  5. VANJA says:

    Draga Amai I ordered the black with Italy as we in our stores do not have it … tomorrow we arrived and I look forward and I can not wait to make this salad … best regards and kisses Vanja …… I have never met anyone with so much inspiration …. i admire you … Live Long and Prosper were

    • amie-sue says:

      Thank you Vanja… hugs!

      I can’t wait for you to get the salt in and to hear what you think of the salad. Please do keep me posted. Have a blessed evening. amie sue

  6. Joanne says:

    hi ami sue, well. I finally tackled this eggless salad this morning. here is what happened. I decided to use the avocado instead of the cashews as we do eat a lot of nuts with these recipes. I did the ingredients as listed above. BUT I did not have dried dill and added fresh instead. results: I think 3 tbsp. of mustard is too much for me….it all turned a browny yellow instead of creamy colored like yours. I can really taste the mustard and the dill…maybe too much of a taste for me. plus I use an ordinary teaspoon for measurements…maybe I should purchase the measurement spoons as sometimes we heap it on more in the regular spoons. oh well, I will definitely try this again….I am not past my learning curve yet!

    • amie-sue says:

      Hello Joanne,

      The avocado will cause some color change, nature of the “beast”. ;) Lemon juice can help tackle that but too much can affect the recipe flavor. As far as the flavor of the spices go… it is always best to add less and build up according to your taste buds. Remember that fresh ingredients will always vary in flavor. Even the fresh dill. I have bought fresh dill and sometimes it is very powerful in flavor and other times, not so much. That is more important that having an exact measuring spoon, but only you can trust your own likes and tastes. What is strong for you, may not be for me and so forth.

      But, I do recommend measuring instruments when following recipes… without them you are not using accurate measurements. Sorry that you had these struggles but thankful that you are willing to press forward! amie sue

  7. Joanne says:

    PS….is there something I could use to tone down the mustard taste now?? thx

    • amie-sue says:

      The only thing I know of is to add a little sweetener to balance it a bit. Place a small amount of the “egg” salad in a bowl and add a drop of sweetener and see how it goes before adding it to the whole dish. amie sue

  8. Joanne says:

    thank you for responding. will definitely try this again….but first will add the sweetener. I am not too careful about spices….I suspect this is a good lesson for me. :)

  9. vanja says:

    Cute Amie This recipe is wonderful … we made it twice today … and ate all :)
    Thank you from the bottom of my heart

    • amie-sue says:

      That is wonderful Vanja… must have like it to have made it 2x in one day hehe. Thank you for sharing. Blessings! amie sue

  10. Jean says:

    Make this today! Delicious!!!

    • amie-sue says:

      Awesome Jean… I really appreciate that you let me know. I always love hearing! Have a wonderful evening, amie sue

  11. linda says:

    Hi Amie-sue, I made this recipe last night for my mother and myself, it was the bomb!! There was hardly any left, I think that I am gonna make this again today.
    I did steam the cauliflower slightly. Serve on a bed of Boston lettuce with sliced cucumbers and avocado. You are the Best! This is going to be one of my favorite.
    Love the Website.
    Thank you again.

    • amie-sue says:

      Oh that sounds delightful Linda. So happy to hear that you and your mother enjoyed it! Bob just asked for me to make this again, it seems to be a keeper. hehe Have a wonderful day. amie sue

  12. linda says:

    Hi again amie-sue
    I made this recipe last night and it was great! but I forgot to add the sunflower seeds, will make again tomorrow, are the sunflower seeds suppose to be ground.
    Thanks again.

    • amie-sue says:

      Just goes to show that it can be good without them. hehe I didn’t grind my sunflower seeds down, I wanted the texture. :) Enjoy and have a blessed evening, amie sue

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