3 EASY VEGAN SANDWICH RECIPES FOR BEGINNERS | PLANT-BASED DELICIOUS & LOW COST | WITH BOB AND FRAN
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Recipes in this Video
2 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- โ1 cup chickpeas, mashed
- โ1/4 cup vegan mayonnaise
- โ1 tbsp Dijon mustard
- โ1/4 cup celery, finely chopped
- โ1/4 cup red onion, finely chopped
- โ1 tbsp lemon juice
- โ1/2 tsp turmeric powder
- โ1/4 tsp black salt (kala namak)
- โ1/4 tsp black pepper
- โ1 tbsp fresh dill, chopped
Instructions
- 1In a mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly smooth but still have some texture.
- 2Add the vegan mayonnaise and Dijon mustard to the mashed chickpeas and mix well until combined.
- 3Stir in the finely chopped celery and red onion for crunch and flavor.
- 4Add the lemon juice, turmeric powder, black salt, and black pepper to the mixture and stir until everything is well incorporated.
- 5Fold in the fresh dill for added flavor.
- 6Taste and adjust seasoning if necessary, adding more black salt or pepper as desired.
- 7Serve the eggless egg salad on bread, in a wrap, or on a bed of greens.
- 8Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment
mixing bowlfork or potato masherspoonmeasuring cupsmeasuring spoons
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- โ1 can chickpeas, drained and rinsed
- โ1/4 cup vegan mayonnaise
- โ1 tbsp Dijon mustard
- โ1/4 cup celery, finely chopped
- โ1/4 cup red onion, finely chopped
- โ1/4 cup dill pickles, chopped
- โ1 tbsp lemon juice
- โ1/2 tsp garlic powder
- โ1/2 tsp salt
- โ1/4 tsp black pepper
- โ1 tbsp fresh dill, chopped (optional)
Instructions
- 1In a mixing bowl, mash the chickpeas with a fork or potato masher until flaky but not pureed.
- 2Add the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper to the mashed chickpeas. Mix well until combined.
- 3Stir in the chopped celery, red onion, dill pickles, and fresh dill (if using).
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 5Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Serve on whole grain bread, in a wrap, or over a bed of greens.
Equipment
mixing bowlfork or potato masherspoonmeasuring cupsmeasuring spoons
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