Non vegans and sometimes even some vegans ask why on earth do vegans insist on recreating vegan versions of animal based foods. To that I say it’s because the vegan version tastes even better and it’s cruelty free. Win win.
I’ve made “ egg” salad before, but this was my best recipe I think. If you recreate please let me know what you think.
Can of chickpeas
1/4 of a block of tofu mashed into chunks
Black salt to taste ( for the “ egg” flavor )
2 to 3 tbsp vegan Mayo
1 tsp Dijon mustard
Few dashes black pepper
1 tsp garlic powder + extra for tofu
Few dashes of turmeric
Pinch of sea salt
Few dashes black pepper
Smoked paprika for topping ( optional )
Mash up tofu and season with a few dashes of garlic powder and a few pinches of black salt. You don’t have to cook it but I baked it for 7 minutes to firm up a bit. Thought that would give the “ egg” salad better texture.
In a blender or food processor add in the chickpeas, Mayo, and seasonings, and mustard and blend to combine.
Then mix the tofu and the chickpea mixture.
All done ready to eat, but taste it and you can adjust seasonings to taste.
This goes great on pasta as well I used collard greens to act like I’m a full fledged healthy vegan for a day.
I went months without cooking or updating my food blog. I kind of even lost my ability to cook. But magically it’s back. I’m mostly making soups and stews, but yummo to being a great cook again.
It’s hard for me to just eat leafy greens so I add them to a soup or stew and that’s my yummy way to make sure I’m getting my daily iron intake in.
1 container organic vegetable stock
3 cups water
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp poultry seasoning
1 tsp curry powder
3 dashes smoked paprika
Salt and pepper to taste
1 large medjool date
1/2 cup soaked cashews
1/2 white onion sautéed
2 large sweet potatoes
5 medium sized carrots
1 can chickpeas
I used my crock pot for this if you use an insta pot you may need to adjust measurements.
Add soup broth and water and seasonings to the crock pot.
Peel 1 sweet potato and 2 of the carrots dice and add to a pot of water. Bring to a boil and cook for about 30 minutes until both are soft.
If you have an immersion blender you can add the sweet potato and carrots to the soup broth and blend. I added the sweet potato and carrots to my vitamix with 2 cups of the soup broth then added in the 1/2 cup of soaked cashews and medjool date blend to combine.
Then add that mixture back to the crock pot with the rest of the broth.
Sauté the white onion and add to the crock pot.
Now boil and cook the other sweet potato and carrots for about 30 minutes. Once cooked add those to the crock pot and add in the chickpeas.
Turn the crock pot on high and cook until fully heated. Season to taste.