“Vegan EggSalad Rolls – tastes crazily similar to real eggs, but makes you feel way better than a cholesterol-mayo-bomb!
If you love egg salad, rolled egg or curried egg, but you cannot digest eggs or do not want to eat them, this is your recipe!
Whether you want to enjoy crackers with egg spread, or you’re fancying sushi egg rolls, Indian Black salt is your new favorite ingredient.
Indian Black salt, Kala Namak, is 100% rock salt – and tastes like egg!”
Ingredients for 8 rolls or 1 small bowl of egg spread:
1 large or 2 small avocados
1 zucchini
1/2 tsp kala namak, sample test how much you like personally (buy here)
optional: 1/2 tsp Curry powder
Preparation:
Slice zucchini into long strips.
Cut avocado in half, remove the core and shell.
Mash with a fork and stir in Kala Namak (and curry if using any).
Spread onto each strip of avocado.
Roll up.
Serve!
Best to be enjoyed straight away.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!