An egg mayo or fart sandwich as we affectionately called it, was my favourite sandwich growing up and remained a ‘go to’ comfort food my whole life. Until I went vegan, then I thought my beloved egg sarnie was a thing of the past. When I found a vegan egg mayonnaise sandwich, using chickpeas I couldn’t wait to try it. It didn’t let me down. It looks and smells pretty similar to the original thanks to the kala namak and yes it tastes like it too!
I recommend ‘follow your heart’ vegenaise, its the best vegan mayo out there in my opinion and tastes just like the real thing. It comes with or without soy, organic and in low fat and grapeseed varieties. I’ve tried the organic, with and without soy versions and all are delicious.
I have converted Connie’s Rawsome Kitchen recipe for the thermomix below but for those of you without a thermie just use your food processor or blender. Connie’s original recipe is here. I left out the onions but what you add or leave out is entirely down to your personal taste.
Vegan egg mayonnaise sandwich, lets do this!
Vegan 'Egg' Mayonnaise Sandwich
Ingredients
- 1 400g can chickpeas
- 2-3 heaped tbsp mayonnaise
- 2 tbsp white fruit or apple cider vinegar
- 1/2 tsp kala namak
- 1 pinch ground black pepper
- 1 stalk celery optional
- 2 slices wholegrain or Gluten Free Bread
Instructions
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Cut the celery stalk into 4 or 5 pieces and add to the mixing bowl. Chop 2-3 seconds on speed 4. Check the consistency is to your liking and set aside.
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add the chickpeas and 1 tbsp of vinegar to the mixing bowl and blend for 5 seconds on speed 5. You should have a nice paste.
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Add the celery if you're using, mayonnaise, black pepper, kala namak and the other tbsp of vinegar and mix for 10 seconds, reverse speed 3.
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check the seasoning and add more mayo or seasoning to taste.
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Spread on big doorsteps of fresh bread and enjoy!
Recipe Notes
Kala namak is not as salty as regular salt but if you prefer to add less then do. You can always add more!