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Vegan Egg Salad (No Tofu)
Ingredients
  • 16 ounces white button mushrooms
  • 1 (15 oz) can cannellini beans or chickpeas, rinsed and drained
  • ½ cup vegan mayo of choice - tap for oil-free aquafaba mayo recipe
  • large pinch of kala namak (Indian black salt) - this is crucial for egg-y flavor
  • ¼ teaspoon dried dill - or more to taste
  • ¼ teaspoon ground turmeric, optional
  • ¼ teaspoon paprika
  • 2 or 3 ribs celery, chopped - about ¾ cup
  • salt and pepper - to taste
Steps
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