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Vegan Egg Salad

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Vegan Egg Salad

Ingredients for 2 portions:

  • 100 g soft cooked chickpeas
  • 50 g Spirelli noodles made from durum wheat
  • ½ bunch of chives
  • 100 g soy yogurt
  • 2 tablespoons omega-3 oil of your choice
  • 2 tsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 level teaspoon turmeric powder
  • 1-2 tsp Kala Namak (black salt)
  • freshly ground pepper

Cook the noodles very soft. Cook for approximately twice the cooking time, as stated on the pack. Then put off the noodles and chop coarsely. Mash the chickpeas with a fork roughly, mix with the pasta. Wash the chives, cut into small rings and mix with the pasta and the chickpeas mixture.

Produce a vegan mayonnaise from the soy yogurt, omega-3 linseed oil, mustard, nutritional yeast, turmeric and 1 teaspoon Kala Namak. For all ingredients, whisk until no more oil is visible. Add the mayonnaise to pasta and chickpea mixture and stir gently. Season with pepper and Kala Namak and leave for an hour in the refrigerator. Serve chilled!


European Residents: You can buy Dr. Johanna Budwig Omega-3 Oil at dr-johanna-budwig.de

from the Budwig Foundation, Germany

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