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Vegan Egg Salad Sandwich with Cress.
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Vegan Egg Mayo Salad Sandwich

A super simple recipe for vegan egg mayo full of texture and flavour. Perfect in a vegan egg salad sandwich or in a jacket potato with baked beans.
Course Lunch
Cuisine American, English
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 195kcal
Author Chris Mosler | Thinly Spread

Ingredients

For The Vegan Egg Mayo

  • 400 g can chickpeas drained weight 240g
  • 3 tbsp vegan mayonnaise
  • 150 g firm silken tofu
  • 2 tsp Dijon mustard
  • 2 spring onions (scallions) trimmed and sliced
  • 1 tsp salt or to taste
  • black pepper to taste

To Serve

  • 6 wholemeal, seeded bread rolls
  • salad leaves
  • cress
UK Measurements - US Measurements

Instructions

  • Drain the chickpeas and mash with a fork.
  • Stir in the vegan mayonnaise.
  • Crumble in the tofu and stir through gently.
  • Stir in the mustard and spring onions and add salt and pepper to taste.
  • Serve in bread rolls with lettuce leaves and cress.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 195kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 779mg | Potassium: 203mg | Fiber: 4g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg