Free Recipe Vegan egg Salad
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Vegan egg Salad Recipe
10-1/2 oz Mori-Nu (1% fat; extra firm)
-silken tofu (1 box)
2 tb Vegan lowfat mayonaise (up
-to 3)
2 tb Minced celery
1 tb Minced green onion or chives
-(up to 2)
2 ts Nutritional yeast
2 ts Prepared mustard
1 ts Parsely (fresh chopped; or
-dried)
1/2 ts Turmeric
1/4 ts Seasoned salt; or salt-free
-seasoning (up to 1/2)
1/4 ts Ground coriander
1/4 ts Curry powder (optional)
1/4 ts Ground cumin (optional)
1 pn Garlic powder
Fresh cracked black pepper;
-to taste
Vegan egg Salad Preparation
Drain the tofu, and crumble it into a medium-sized bowl. Add the remaining ingredients, and mix well with a fork (mashing it, if necessary, to create the desired consistency). Adjust seasonings to taste. Chill overnight before serving, to allow flavours to blend. Optional additions: 1 t prepared white horseradish and vegan Worcestershire sauce (for ”deviled eggs”) 1/4 cup chopped pimiento Substitutions: in place of the mayo; 1 t apple cider vinegar mixed with 1 t sweetener of your choice (recipe can then be thinned with a little nonfat vegan milk, if necessary) Recipe adapted from: The New American Vegetarian Cookbook The Uncheese Cookbook MoriNu”s recipe, printed on their boxes Posted to fatfree digest V97 #192 by Jacqueline <still@bconnex.net> on Aug 27, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Vegan egg Salad?
If you know a better Vegan egg Salad Recipe please comment below.