My Own Recipes

Kelly's Eggless Egg Salad

Vegan. Serves 2-4.

It tastes great in its own right and even tastes like real eggs to people who still eat real eggs! I finally did it (mostly by throwing every single vegan specialty ingredient at it)!

Note: I'm still trying to nail down the measurements, I mostly eyeball everything.

Ingredients

• 1/3 cup Hampton Creek's Just Mayo (vegan)

  • 3/4 tsp kala namak ("black salt", no substitutions)

  • 1 tbsp nutritional yeast

  • 1/2 tsp Bragg's Liquid Aminos (or soy sauce, or tamari sauce)

  • 1/4 tsp sharp mustard powder (like Colman's)

  • 1/4 tsp turmeric

  • 12oz (1 package) Silken-style firm tofu

Directions

• 1. Thoroughly blend all ingredients except tofu.

  2. Use a fork to lightly mash or a food processor to pulse the tofu with the blended ingredients to completely combine and achieve an egg-salad-like texture. Do not over-process.

  3. Serve immediately OR refrigerate overnight for an even better flavor.

Season with fresh chopped chives or dried dill or smoked paprika.

Kelly's Allergen-free Eggless Deviled 'Egg Yolk'

Vegan. Serves 2.

Note: I'm still trying to nail down the measurements, I mostly eyeball everything.

Ingredients

• 1 tsp Catalan-style Allioli, or more to taste (instead of egg-free mayonnaise, since all the vegan mayonnaises have pea protein.)

• 1/2 cup Prepared instant mashed potato from freeze-dried flakes (I use: Edward & Sons' Organic Mashed Potatoes and it is delightfully seasoned with onion and black pepper.)

• 1/4 tsp Yellow Mustard

  • 1/4 tsp Kala namak, or more to taste (Indian 'black' salt, it's what gives all the vegan egg dishes the eggy flavor.)

Directions

• 1. Prepare Allioli per linked recipe. (I find that Dorot's frozen garlic cubes and quintupling the recipe works a lot better for quickly making allioli in the food processor.)

  2. Prepare mashed potatoes per instructions.

  3. Combine and thoroughly mix all ingredients.

Season with fresh chopped chives or smoked paprika.