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Vegan Egg Salad Recipe (High Protein, Dairy Free)

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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!

vegan egg salad recipe on whole grain bread with sesame seeds and alfalfa sprouts on a plant for an easy vegan sandwich idea.
 
OK, let’s talk about a great plant-based and filling lunch!  These amazing vegan egg salad sandwiches are on the menu to keep me full until dinner!  I’ve been trying to focus on including more protein and fiber in my diet this year, and this simple sandwich it the perfect way to energize me.
 
This fresh and satisfying eggless egg salad sandwich is low in carbohydrates, and high in plant based fiber and protein for a filling and satisfying morning meal. I love this plant-based take on a classic sandwich staple.

This Vegan Egg Salad Sandwich Recipe Is:

  • Bright
  • Flavorful
  • Satisfying
  • Fresh
  • Hearty
  • High in in Protein: 21g protein per sandwich
  • Ready in 10 minutes
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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?

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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?

  1. 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.
  2. 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!)
  3. Serve on sandwich bread, with crackers, as a crudité dip, or add a scoop to the top of a salad.

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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

The Herbeevore
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!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Dip, Lunch, Sandwich
Cuisine American, Sandwhich
Servings 4
Calories 175 kcal

Ingredients
  

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

Calories: 175kcalCarbohydrates: 15gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 40mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 311IUVitamin C: 12mgCalcium: 32mgIron: 1mg
Keyword egg salad vegan, egg salad without eggs, eggless egg salad, plant based egg salad sandwich, vegan egg salad sandwich, vegan egg salad with beans, whole foods plant based egg salad
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

Posted in 30 Minute Dinners, American, High Protein, Lunches, Make Ahead, No Cook Recipes, Oil Free, Sandwiches/Wraps, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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