Probably the best vegan' egg' salad ever!

No tofu & with an oil-free version! Plant-based "veggs"

So, after much research and experimentation, I have come up with a tofu-free version of the famous vegan egg salad. Eggless egg salad, that is - made with hearts of palm and with an oil-free version that's going to blow your mind! Hope you guys like it! CJ
• 2 cups of hearts of palm (in brine)
• Chopped parsley to taste
• Chopped fresh dill to taste
• Chopped chives to taste
• 1/4 cup of minced celery
• 1 teaspoon of horseradish
• 1 teaspoon of dijon mustard
• 3 tablespoons of vegan mayonnaise
• A pinch of turmeric
• Himalayan black salt (Kala namak)
• White pepper (optional)
• OIL-FREE MAYO
• 1/4 cup of unsweetened soy milk
• 1 cup of raw soaked cashews (or tofu, or sunflower seeds or just soya milk blended in 1/4 teaspoon of xanthan gum)
• 1 teaspoon of salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon brown sugar
• 1/2 teaspoon mustard
• 1 teaspoon white vinegar

Instructions

  • 1.
    FOR THE EGG SALAD:
  • 2.
    Remove the hearts of palm from the brine, simmer them in water for 5-7 minutes.
  • 3.
    Drain them, chop them, and put them in a mixing bowl along with the remainder of the ingredients.
  • 4.
    Serve it as a side salad or as a sandwich along with lettuce and tomatoes.
  • 5.
    FOR THE OIL-FREE MAYO:
  • 6.
    Put all the ingredients for the oil-free vegan mayo in a blender cup, blend well, and serve it cold; it gets firmer after a few minutes in the fridge.
  • Print