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;

  1. Two teaspoons of oil
  2. 240g Crackd
  3. Two sticks of celery, diced
  4. Two spring onions, thinly sliced
  5. Two tablespoons of egg free mayonnaise
  6. A good pinch of black salt, otherwise known as kala namak, or Himalayan black salt
  7. A pinch of black pepper


  • 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

It’s great as a sandwich filler, or you could eat it with salads or in a wrap


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