Vegan Egg Mayo Sandwich

Miriam spent months creating and re-creating the vegan hard-boiled egg. She got the ‘egg white’ right away by using silken tofu. Now she has mastered the ‘egg yolk’. This is a genius invention that tastes every bit as good as the animal version without the cholesterol or cruelty.

These vegan egg mayo sandwiches are the genius creation of © Miriam 'Moutwatering Vegan Recipes'

Ingredients

EGG YOLK
2 Tbsp vegan instant mashed potatoes
7 Tbsp hot water
1 tsp nutritional yeast
¼ tsp turmeric
¼ tsp kala namak or black salt – essential
¾ tsp egg replacer
1 tsp vegan margarine

EGG WHITE
1 x 349 g/12.3 oz pack of firm silken tofu
2 Tbsp vegan mayonnaise

EXTRAS
A sprinkle of fresh chopped chives
Freshly ground pepper

Method

EGG YOLK
Make up your mashed potato mix, add margarine and other egg yolk ingredients. Mash until consistency resembles hard-boiled egg yolk. It should be thick in consistency. Mix ‘egg yolk’ mix really well, then place in freezer for 15
20 minutes.

PUTTING IT ALL TOGETHER
Crumble the tofu into a clean bowl, then add the mayonnaise. Mix gently, then spoon in the egg yolk mixture. Mix gently until the yolk is covered with the mayonnaise.

TIP
For a change you could also add a tiny bit of curry and/or sweetcorn to the mix.

Refrigerate for 1 to 2 hours before serving. Spoon onto the freshest and tastiest wholegrain bread, with the best possible brand of vegan mayonnaise. Enjoy!

Thank you to Miriam Sorrell Mouthwatering Vegan Recipes.
Please check with the author regarding © terms.

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