Sometimes, the struggle is real... I do love porridge for breakfast, or smoothie, or a bowl of yogurt with fresh fruit, but... But sometimes, I just want a sandwich, and not any sandwich - THE sandwich from my childhood, egg paste sandwich! How do you do that, when the eggs are off the menu?! Thankfully there is a solution, as any other person in my circumstances, you probably have two options here: tofu or chickpeas. In this case, it was the latter. The result - even my omnivore husband was fooled ;) and positively surprised with the result. Want to know the secret? It's kala namak salt (black Indian salt), which you can buy in most health food shops or online.
Kala namak or black salt, is a kiln-fired rock salt used in South Asia. It has a strong sulphurous, pungent-smell, which reminds strongly of that of hard boiled eggs. It's used in cooking and baking to imitate the egg smell and taste.
How to make it...
- 1 can chickpeas, drained (keep that aquafaba though! handy for baking)
- 1 tsp kala namak salt
- 2 cups water
Place all the above in a pot and simmer for 20 mins. Drain the chickpeas, I always take the skins off at this stage too, as it makes for nicer, smoother paste/salad. Mash the chickpeas with your fork, don't mash it completely, try leaving few small pieces of chickpea, to give you a bit of texture and "cooked egg yolk" like pieces.
- 1/3 cup vegan mayo (or more/less, depending on the consistency you want)
- chopped chives
- pinch of kala namak salt and black pepper to taste
Mix all well together and enjoy! Keep refrigerated, will keep in the fridge for up to a week.
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