Vegan egg salad

Easter is just around the corner and that often also means Easter lunch. 

Here is a good idea for a vegan "egg salad", which can be used on bread or, as here, on top of sweet potato. 


2 servings.  



  • 1 large sweet potato or 2 small ones (can be omitted and replaced with a slice of rye bread). 
  • 1 tin of chickpeas 
  • 2 carrots 
  • 1 stalk celery 
  • 1 small red onion 
  • 1 handful of raisins 
  • 3 tbsp. soya yoghurt 
  • 3 pieces. curry 
  • 1/2 tsp. Brain blend 
  • 1 clove of garlic 
  • salt and pepper 



Turn on the oven at 200 degrees and put baking paper on a baking tray. Wash the sweet potato thoroughly and cut it into approx. 1.5 cm thick slices. Place the slices on the baking sheet, put it in the oven and bake for approx. 20 min - the slices should be tender but not soft.

Stir together a dressing of soya yoghurt, curry, Brain blend, garlic and season with salt and pepper. Halve the chickpeas and roughly mash one half, mix the whole and mashed chickpeas together with the dressing and raisins.

Red onion and carrots are cut into small cubes, celery is cut into thin slices and mixed with the rest of the salad. Top the sweet potato or a piece of bread with the egg salad.


Very happy Easter! 


The picture was taken by the talented Maria from Vanløse Blues and the recipe is from an e-book we made together once. 

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