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Egg salad spread, vegan (soy-free)

updated

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Ingredients for 4 servings:

  • 1 can giant beans, white, 240 g drained weight
  • 1 onion(s)
  • 150 g pasta, vegan, cooked
  • 100 ml mayonnaise, vegan
  • Salt (Kala Namak Salt)
  • pepper
  • turmeric
  • Herbs, fresh or frozen

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan egg salad-style spread

Drain the beans and place them in a food processor. Peel and quarter the onion, then add it to the beans along with the pasta. Blend everything in the food processor. Fold in the mayonnaise and season with the spices and herbs. Chickpeas can be used instead of the giant beans.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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