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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 175.0
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 70.4 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Vegan "Egg" Salad calories by ingredient
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Vegan "Egg" Salad

Submitted by: FRENDLY

Introduction

I like to make this for quick lunches. It is easy, fats, and good for the budget. I use celery flakes instead, celery seed doesnt taste right in it. I cheat and chill the dressing part for half hour, and eat when mixed. I like to make this for quick lunches. It is easy, fats, and good for the budget. I use celery flakes instead, celery seed doesnt taste right in it. I cheat and chill the dressing part for half hour, and eat when mixed.
Number of Servings: 4

Ingredients

    2 TBSP veganaise
    1 tsp mustard
    1 tsp distilled vinegar
    1 tsp sugar
    1/2 tsp turmeric
    1/4 tsp dried dill weed
    1 TBSP dried parsley
    1 lb firm tofu
    1 TBSP onion powder
    2 TBSP celery powder
    salt and pepper to taste

Directions

Mix together veganiase, vinegar,mustard,sugar,turmeric.dill, and parsley to make the dressing. Place in refrigerator untilled chilled.
Crumble the tofu, then stir in th onion powder and celery powder. Add the dressing to the tofu mixture. Season with salt and pepper and chill for several hours before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user FRENDLY.






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