Eggless “Egg” Salad (with agar “eggs”) (raw, GF, vegan)
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This is the second “egg” salad recipe that I am sharing with you. I love having a variety of reciepes because it gives me the freedom to make dishes simply based on what ingredients I happen to have on hand. This recipe uses agar “eggs” but if you want you can check out my … Vegan Chunky Eggless “Egg” Salad, which is avocado based. Both are amazing. Well, we think so anyway. :)
If you are open to adventure, I highly recommend this recipe though. Agar isn’t a raw ingredient but it comes with good health benefits, not to mention the fact that it makes wonderful “egg whites.”
This is becoming one of Bob’s all time favorites. I am amazed how authentic it tastes and the texture is spot on. If you scroll further on down the page, you will see a picture of the “eggs” that I diced up for this recipe. I had entirely too much fun just playing around with the sheet of “egg whites”.
Agar is derived from a plant source (red seaweed) rather than an animal source, which makes it suitable for those who follow a vegetarian and/or vegan diet. It is also great for diets with restrictions for moral, ethical, and religious reasons.
It has no taste, no odor and no color. Agar can also be used as a laxative (it’s 80 percent fiber) and as an appetite suppressant which gives a sensation of feeling full. It is also used as a digestive aid by some people, to ease stomach upsets.
Agar is able to set at room temperature; therefore it holds form even as the temperature rises. So see, it’s not so bad after all. :) Go on now, and give it a try. If you have any questions along the way, just let me know. I will do my best to help you.
Ingredients: yields 4 cups
“Egg whites”: yields 2 1/2 cups cubed
“Egg” yoke mixture:
- 3/4 cup raw cashews, soaked 2+ hours or 1 ½ cups chopped avocado
- 1/4 cup water
- 1 1/2 Tbsp yellow mustard or raw mustard
- 1 1/2 Tbsp raw apple cider vinegar
- 1 tsp raw agave nectar
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1 tsp dried dill
- 1/4 tsp curry powder
- 1/4 tsp turmeric powder
- 1/2-1 tsp Kala Namak (Indian Black Salt) very important gives that egg taste
- 1/8 tsp ground black pepper
- Place the water, agar and salt in a small saucepan. Turn the heat on medium-high and whisk until it starts to bubble. Reduce the heat to medium and continue to whisk for 4 minutes. We need to make sure the agar dissolves.
- Remove from the heat and stir in the almond milk. Move quickly because the agar will start to gel if left to cool to long.
- Pour the mixture into a shallow 8×8” baking pan. Uncovered, place in the fridge to set up. No need to oil or line the pan.
- Once firm, remove from the pan and cut into small bite size cubes.
“Egg” yoke mixture:
- 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.
- 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.
- Pour the “egg” yoke mixture into a medium-sized mixing bowl, add cubed “eggs”, diced pepper, onion, chives and sweet pickle. Gently fold together.
- Store left overs in the fridge for about 2-3 days. Make sure it is well covered so it doesn’t dry out.
Nutrient Macros: per 1/4 cup serving
Calories: 315 / Fat 23.3 g / Carbs: 15.3 g / Fiber: 6.8 g / Protein: 11.7 g