Vegan Egg Salad with Crackd

This egg free salad has the same flavour as the egg version, a good mix of textures from the Crackd and veggies, and makes for a great sandwich filling or baked potato topping

You can buy Crackd from M&S, Morrisons, or online from the Vegan Kind Supermarket. It makes a great scramble, quiche, and you can replace eggs in other recipes too, like cakes, pancakes, Yorkshire puddings and more. I wrote a blog post about how I like to cook with Crackd, if you’d like to read that just Click or Tap Here

Yield; Enough to make 2-4 sandwiches Cook time; 10 minutes

You’ll need;

Two teaspoons of oil
240g Crackd
Two sticks of celery, diced
Two spring onions, thinly sliced
Two tablespoons of egg free mayonnaise
A good pinch of black salt, otherwise known as kala namak, or Himalayan black salt
A pinch of black pepper

Method;

Start by adding the oil into a frying pan over a medium high heat. Once it’s warmed up, add in the Crackd, it should start bubbling as soon as it comes into contact with the frying pan
Cook the Crackd for between 6-8 minutes, stirring often. Once it resembles scrambled egg, set it aside to cool down
Once the Crackd is cool, diced it finely and add it into a mixing bowl. Add the spring onion and celery into the mixing bowl along with the “egg”
Now add the mayonnaise, black salt and black pepper
Give everything a good stir to fully combine. Pop it in the fridge for at least 30 minutes before using