The Vegan Table: Eggless Egg Salad

This is really good.  Take my word.  Really, really good.

I thought it was a very easy recipe.  Well, it really did seem like it would be easy to prepare.  So there I was, chopping the vegetables away, chopping them really fine as the recipe asked.  Well, it was really taking a long time, and all the time I was thinking, “This salad better be really good for me to chop the vegetables for this long…”

And the salad really was worth the wait!

Notes about this, if you don’t eat scallions like I, Chinese mahogany is a very suitable substitute, a tablespoon would suffice.  Second, the recipe called for 3 stalks of celery, 2 carrots, and 2 red bell peppers, but they were double as much as you need!  Your vegetables should be about the same amount as your tofu (which was 1 1/2 cup).  So now I have enough vegetables chopped up for tomorrow again :).  If you don’t want your salad runny like mine, add less Vegenaise (yes, I used Vegenaise, it was wonderful).

Again, people who tried it, loved it!  So here are some others’ reviews:

http://vegcookbookclub.com/2012/02/29/eggless-egg-salad-last-recipe-from-the-vegan-table/
https://greytveganlife.wordpress.com/tag/the-vegan-table/
http://wakingupvegan.com/2011/05/01/deviled-eggs-for-my-angels-pesto-panini-for-pop-2/

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, bell pepper, carrot, celery, Chinese mahogany/toona, Food and drink, mustard, pickle, spring, summer, tofu, vegan mayonaise and tagged , . Bookmark the permalink.

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