This vegan egg salad sandwich recipe is a high protein filling plant-based meal! This vegetarian lunch or dinner is high in protein & fiber. This simple breakfast sandwich is made with plant based egg salad, fresh sprouts, your favorite sandwich bread – and is ready in 10 minutes!
This sandwich makes a great filling vegan lunch idea. Serve as a filling for sandwiches, on top of salads, or even as a dip for fresh cut vegetables or crackers!
This Vegan Egg Salad Sandwich Recipe Is:
- Bright
- Flavorful
- Satisfying
- Fresh
- Hearty
- High in in Protein: 21g protein per sandwich
- Ready in 10 minutes
Vegetarian Keto Lunch Recipes for the WIN!
If you are on a ketogenic diet or choose to eat low carb, it can be difficult finding meatless meal ideas for breakfast… or any time of day! This vegan egg salad recipe with toasted low carb bread is both plant-based and low in carbohydrates, making it a great and healthy choice for lunch. Enjoy your lunch break with a fresh and satisfying meal that will keep you full – without the carbs.
What’s In This Vegan Egg Salad Sandwich Recipe?
- Celery, Onion, Sprouts, Bell Pepper – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look! - Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Yellow Mustard – while I normally like cooking with whole grain or Dijon mustard, sometimes a good classic yellow mustard is exactly what you need!
- Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder pairs nicely with the onion.
- Vegan Mayonnaise: I like to use this dairy free & gluten free mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my dairy free recipe... it’s creamy but still plant based.
- Low Carb Seeded Bread: OK, this bread is the closest thing to magic I’ve tasted in a while – high in fiber and low in carbohydrates, this seeded bread is the perfect addition to a healthy and plant based breakfast!
A Vegan Low Carb Lunch Recipe in 10 Minutes
This vegan low carb egg salad sandwich recipe is ready from start to finish in just 10 minutes… a great quick weekday breakfast, or a simple brunch to make on the go for busy weekends. These quick and simple recipes are perfect for those mornings when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering from a diner!
How Do I Make This Low Carb Vegan Egg Salad Recipe?
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In a large mixing bowl, crumble the tofu. Add the celery, bell pepper, pickles, mayo, mustard, onion powder, dill, and ground pepper to the bowl. Mix really well to combine, mashing the mixture with a fork.
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Taste and adjust seasoning as needed- if you want salt, now is the time to add (I found it doesn’t need salt and was just as good on its own!)
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Serve on sandwich bread, with crackers, as a crudité dip, or add a scoop to the top of a salad.
Get the Same Ingredients for this Vegan Egg Salad Recipe
As always, if you make this vegan egg salad sandwich recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Egg Salad
Ingredients
- 1 12 ounce package silken tofu
- 2 celery stalks finely diced
- 1/4 cup bell pepper chopped
- 2 dill pickle spears chopped
- 1 tablespoon vegan mayo
- 1 teaspoon yellow mustard
- 1 teaspoon onion powder
- 1 tablespoon fresh dill
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- Himalayan sea salt to taste
Instructions
- In a large mixing bowl, crumble the tofu. Add the celery, bell pepper, pickles, mayo, mustard, onion powder, dill, and ground pepper to the bowl. Mix really well to combine, mashing the mixture with a fork.
- Taste and adjust seasoning as needed- if you want salt, now is the time to add (I found it doesn’t need salt and was just as good on its own!)
- Serve on sandwich bread, with crackers, as a crudité dip, or add a scoop to the top of a salad.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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