This really Quick & Easy Vegan Egg-Mayo recipe is great when you need a sandwich filler in a hurry. Only 5 minutes to whip up a healthy and delicious egg mayonnaise substitute.
The eggy flavour comes from the wonderful Kala Namak salt and the egg-like texture comes from wonderful, healthy chickpeas that add fibre and protein.
How To Make Quick & Easy Vegan Egg-Mayo
Equipment you will need
Aqua faba – the wonder liquid from the tin of chickpeas, some of which is needed for this recipe, so don’t forget to save it when draining the chickpeas ????
In my free ebook, I use all the liquid from the chickpeas to make the sauce for my Garbanzos Espanoles (Spanish Chickpeas). They are absolutely delicious and, although I still make tapas during the winter months, I am so looking forward to the warmer weather and eating tapas alfresco ????. You can get my FREE ebook – Vegan Tapas, with 20 amazing recipes, when you subscribe to receive new weekly recipes.
Step 1 – Place ⅔ of the chickpeas and ½ of the onion, and the aqua faba in a processor and blend until almost smooth.
You will need to push down the sides a couple of times. But it still only takes a minute or so to get it to an almost smooth texture.
Step 2 – Add the remaining chickpeas, kala namak, and mustard powder and continue to blend to break up the remaining chickpeas, but not completely. You need to keep some texture to the remaining chickpeas.
When adding the kala namak salt, I suggest you add 2.5ml / ½ teaspoon then taste. It may be eggy/salty enough for you. If not, add the remaining 1.25ml / ¼ teaspoon.
Step 3 – Transfer to a bowl and add the mayonnaise. Mix well to ensure the mayonnaise is completely blended with the chickpea mixture.
Step 4 – Add the remaining onion and mix in.
You will end up with a lovely texture from both the chickpeas and the red onion, which also gives it some added colour.
Step 5 – Serve in sandwiches, baguettes, salads, and whatever you fancy.
I have said that this recipe serves 4 and based the calories on 4 servings. However, it really does depend on how much you like in your sandwiches.
This recipe will yield enough to fill two large baguettes and enough for 4 large sandwiches (2 slices of bread).
I love hearing from you so please leave a comment in the comments box below when you have tried this recipe ????????
Happy Egg-Mayo making and ENJOY! ????????
Quick & Easy Vegan Egg-Mayo
- 29/03/2021
- 4
- 5 min
- 158 Cals/Serving
- Print this
Ingredients
- I 400g / 14oz tin chickpeas, drained but save the liquid
- ½ small red onion, finely diced
- 30ml / 2 tablespoons aqua faba (saved liquid from drained chickpeas)
- 2.5ml / ½ teaspoon - 3.75ml / ¾ teaspoon kala namak
- 1.25ml / ¼ teaspoon mustard powder
- 45ml / 3 tablespoons of good quality vegan mayonnaise
Directions
- Step 1
- Place ⅔ of the chickpeas and ½ of the onion, and the aqua faba in a processor and blend until almost smooth. You will need to push down the sides a couple of times.
- Step 2
- Add the remaining chickpeas, kala namak and mustard powder and continue to blend to break up the remaining chickpeas, but not completely. You need to keep some texture to the remaining chickpeas.
- Step 3
- Transfer to a bowl and add the mayonnaise. Mix well to ensure the mayonnaise is completely blended with the chickpea mixture.
- Step 4
- Add the remaining onion and mix in.
- Step 5
- Serve in sandwiches, baguettes, salads, and whatever you fancy.
