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~ raw, vegan, gluten-free, nut-free ~
Do you ever crave egg salad? I sure do. It’s fresh-tasting, hearty, satisfying, and surprisingly versatile. You can eat it with a spoon, smoosh it between two pieces of bread, plop a dollop on a bed of greens or roll it into a burrito. And today, that is exactly what I did… rolled it into a burrito that is, not all of thee above. hehe
Egg salad typically starts with hard-boiled eggs. But not in this recipe. To make this recipe vegan, I created eggs from a simple mixture of almond milk, agar, and Kala Namak (Indian Black Salt). This particular salt cannot be omitted. It is a requirement in order to create that eggy flavor. With this simple technique (listed below), you will find the flavor and texture spot on.
After eggs, mayonnaise usually comes in second to create that creamy “sauce” that holds everything together. I have other “egg” salad recipes on my site that are cashew based, cauliflower based, and agar-based… but today, I used sunflower seeds so I could keep the recipe not only vegan but also nut-free.
To get that golden-yellow color of true egg salad, I used turmeric with a sidekick of mustard. From there the rest was easy. It was all about finding a balance in texture and flavor. Egg salad has bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy.
For my burrito wrap, I used coconut wraps. Below I share how you can enjoy this burrito at room temperature, chilled, or even dehydrated. Once you pop them in the dehydrator, they take on a cooked appearance (not typical for egg salad but delicious none the less). The flavors also increase once dehydrated. My best advice is to try all three versions for variation. For the non-dehydrated version, I loaded the burrito with “egg” salad, a bed of fresh sprouts, creamy avocado, and a squirt of sriracha. Delicious!
For the dehydrated version, I have eaten them out of hand on the go style or fully plated with sprouts, avocado, and salsa on top. This created a more sophisticated version that is meant to be eaten with a fork. Some days I want to hold the burrito in my hand like the trucker daughter kind of girl that I am… and other days, I like to act all fancy-like and break out the silverware. Both ways are a true experience.
If it’s at all possible, stick to the recipe so you can actually experience all the flavors and textures that are meant to be enjoyed. I hope you enjoy this recipe and place let me know. Blessings, amie sue
Ingredients:Yields 5 cups of “egg” batter (1/2 cup per serving = 10 burritos)
Mix-ins:
Coconut wraps:
Preparation:
how original! and as always; amazing! can’t wait to try this! thank you; again!
Your welcome Dana, enjoy! Blessings, amie sue
This is awesome I used coconut meat for the eggs White’s and put in the devil egg pan it turned out ok I love the black salt been using it for years! Imma try your version…my family love the paleo wraps staple in the house!
Awesome! Thanks for sharing Salanda. Enjoy and have a great evening. amie sue
?coconut wrap?
Where to buy or how to make?
Hello Sue, I had provided a link for you to see which ones I used. You can also check your local health foods stores. :) amie sue
beautiful … thank you … I shared at Tumblr (maybe you would like to add the share on Tumblr button too, love)
Thank you for sharing it on Tumblr Angie… too many social medias to keep up with haha. Have a great day, amie sue
indeed, dearest love … as long as you don’t mind me sharing your BEAUTIFUL photos and DELICIOUS recipes
Wow Amie that Egg” mixture is exquisite
Thanks
Thank you Monique, did you make it? :)
Yes I did, On thin slice of Jicama that make the best taco ever.Mium mium
Amie-Sue, the egg salad wraps look so delicious they make my mouth water! I went and bought Kala Namak immediately. (First time I ever tried it but I liked the flavor.) The wraps are a little more difficult to come by in Sweden. I have actually ordered some from the US but it will take some time before I receive them and the shipping fee is crazy! I found frozen coconut meat in a small Asian store last week (Yay! 😊) and on your lovely pics it does look like you have made the wraps yourself. Dare I hope that you might have a recipe for those stashed away somewhere? :) When you use frozen coconut meat do you let it thaw before you use it? Many thanks for your lovely recipes!!
I just posted a ripe this morning on how to make coconut wraps from young Thai coconuts! https://nouveauraw.com/members-only/young-thai-coconut-wraps-raw-vegan-nut-free/
I hope you give the recipe a try so you can make the egg salad wraps. Keep me posted and have a wonderful weekend. Many blessings, amie sue