Get ready for something deliciously surprising, nutritious, and healthy—a vegan egg salad recipe, no tofu, no chickpeas, and of course, no eggs, yet it magically captures the classic egg salad flavor. It is a vegan delight you won’t want to miss!
Be sure to check out the video below for a step-by-step guide to making this delicious vegan egg salad recipe, perfect for a healthy and flavorful plant-based meal!
Why I Love This Vegan Egg Salad Recipe
I love this vegan egg salad because it tastes just as good as the traditional version. The cauliflower gives it a great texture, and the vegan mayo and Dijon mustard add a creamy, tangy flavor. It is perfect for a quick lunch or light dinner, and it is a healthy, protein-packed option.
Check Out Also: How To Make Margarine At Home? (5 Creamy And Delicious Vegan Spreads).
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Best Vegan Egg Salad Sandwich (No Tofu)
2
servings5
minutes15
minutes245
kcal20
minutesTry this delicious vegan egg salad made with cauliflower. It is creamy, flavorful, and perfect for sandwiches or wraps. You will love how easy and satisfying this plant-based alternative is. Enjoy a healthy, tasty twist on a classic!
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Ingredients
½ Medium cauliflower (leaves and core removed, broken into florets)
4 Slices wholemeal bread
¼ cup Scallions or chives (chopped)
2 tbsp Vegan mayo
1 tsp Dijon mustard (or any other mustard)
¼-½ tsp Pink Himalayan salt
¼-½ tsp Black pepper
- Garnish (optional)
1 Tomato (sliced)
Fresh arugula
Directions
- Cooking Cauliflower: First, cook the cauliflower. Steam it for approximately 15 minutes – when it’s ready, you should be able to pierce the florets with a fork easily, but they should still keep their shape.
- Cooling Cauliflower: Lay the cooked cauliflower on a clean tea towel and let it cool down.
- Preparing Egg Salad: Once cool, finely chop it and transfer it into a mixing bowl. Add scallions, mayo, mustard, salt, and pepper. Start with smaller amounts of salt and pepper and adjust to taste.
- Assemble the sandwich: Toast your bread slices (optional) and start assembling your sandwiches. Add egg salad, greens, and tomato.
- Serve: Close the sandwich, cut it in half, and enjoy!
Notes
- Freshness Matters: Use fresh cauliflower for the best flavor and texture in your sandwich filling.
- Customize Your Sandwich: Feel free to customize your sandwich with additional ingredients such as avocado, pickles, or sprouts for added flavor and texture.
- Make-Ahead Option: Prepare the cauliflower mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days. This allows for easy assembly when you’re ready to make your sandwiches.
- Mayo Options: You can use store-bought vegan mayo or use our whole-food homemade cashew mayo recipe that I have left at the end of the post.
- Elevate with Herbs: Add a pop of freshness by mixing chopped herbs like parsley or dill into the cauliflower mixture for an extra layer of flavor.
- Bread Choice: Choose a hearty bread that can hold up to the fillings without becoming soggy too quickly. Whole grain bread or artisanal bread with a crusty exterior works well.
Nutrition Facts
- Total number of serves: 2
- Calories: 245kcal
- Fat: 9g
- Carbohydrates: 33g
- Protein: 9g
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How to Store This Vegan Egg Salad
To keep your vegan egg salad fresh, store it in an airtight container in the refrigerator. It will stay good for up to three days. Just give it a quick stir before serving to bring back its creamy texture. If you are packing it for lunch, keep it chilled in an insulated bag with an ice pack to maintain freshness.
I would love to hear what you think about this vegan egg salad recipe! Please leave a comment below the article or on the YouTube video. I check the comments on YouTube more often, so feel free to share your feedback, any tweaks you made, or just say hello there. Your thoughts and ideas are always appreciated! Jen