This vegan egg sandwich is perfect for picnics, family gatherings, or any other occasion. It’s quite easy to make and tastes super similar to eggs (without the cruelty). It has a good amount of protein to keep you full and tastes amazing. You won’t believe your taste buds when eating this vegan egg sandwich!
Eggless Egg Sandwich [Vegan]
Ingredients You Need for Eggless Egg Sandwich [Vegan]
For the ‘Yolk’:
- 2 heaped tablespoons dried instant mashed potatoes, dehydrated flakes or powder. The ratio of water/liquid versus the potato flakes or powder that you find may differ depending on the brand.
- 7 tablespoons hot water (may need a tiny bit more)
- 1 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak salt (black salt)
- 3/4 teaspoon egg replacer
- 1 teaspoon vegan butter
- 1 teaspoon sunflower or canola oil (not olive oil, as that would alter the taste)
For the ‘Egg White’:
Extras:
- A sprinkle of fresh chopped chives (optional)
- Freshly ground pepper (optional)
How to Prepare Eggless Egg Sandwich [Vegan]
To Make the ‘Egg Yolk’:
- Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, it should be thick in consistency.
- Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.
To Make the ‘Egg White’:
- Crumble the tofu into a clean bowl, then add the mayonnaise.
- Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise.
- Refrigerate this mix for 1 to 2 hours before serving.
- Spoon onto fresh bread and enjoy! I suggest using the freshest and tastiest wholegrain bread, and the best possible brand of vegan mayonnaise.
Notes
Nutritional Information
Total Calories: 351 | Total Carbs: 17 g | Total Fat: 23 g | Total Protein: 19 g | Total Sodium: 830 mg | Total Sugar: 2 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
