Vegan Egg Spread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 12 mins |
| Total Time | 17 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g pasta, possibly spelled pasta or luten-free (Schär Penne)
- 120 g chickpeas from the jar (drained weiht)
- 80 g mayonnaise, vean
- 1 tablespoon, leveled mustard, medium hot
- 1 teaspoon olive oil
- 4 tablespoon almond cream (Almond Cream Cuisine) or oat cream
- 3 tablespoon cucumber water, made from pickles
- 1 medium pickle (s)
- 0.5 ½ teaspoon, leveled turmeric
- some pepper
- some Kala Namak
- some garlic or chives
Print Recipe
Pin Recipe Instructions
- Cook the pasta until very soft (approx. 5 minutes longer), then strain, rinse with cold water and drain.
- Drain the chickpeas briefly and puree a little with turmeric together with the hand blender (this is a bit of a hassle). Add the noodles and puree again, so that the noodles turn into small egg pieces. Cut the pickle into small pieces and mix well with the pureed mixture with the remaining ingredients and the finely chopped herbs with a spoon. Do not mash anymore! Carefully season the mixture with Kala Namak until the typical egg taste is achieved.
- Since Kala Namak is hard to come by, here`s a little tip: I got it at Edeka. This egg salad also tastes very good for non-vegans. You can also use parsley instead of chives.
- The amount is enough for approx. 2 - 3 people. The spread will keep in the refrigerator for a few days.
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