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Tech & Science : for peace on the Easter table: This egg salad is vegan, but tastes like the original!

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You can not say it otherwise: The times have changed. More and more people are eating Vegan from a variety of reasons: Many do it because of the climate crisis to mitigate others to mitigate animal suffering and again others to feed themselves healthier and be more powerful.

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For family reunions, this can lead to improvement. Because suddenly the son or daughter wants to eat former favorite dishes no longer. But that does not have to lead to a quarrel, because there are numerous unbeatable, vegan recipes that will forget the animal original soon. Try it out!

You need 150 grams of chickpeas from the tin, 100 grams of kritharaki (rice noodles), 1 yellow onion, 1 tablespoons of mustard, 75 grams of vegan mayonnaise, 1 to 2 teaspoons of kala namak (a spice that tastes egg), 1 bunch chives , ½ bunch of parsley, ½ teaspoon turmeric, pepper.

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That's how it works: First, cook the Kritharaki softwater soft. The chickpeas give you from the sauce to a sieve and wash off under cold water.

both are roughly crushed with a fork and placed in a bowl. Then peel the onion, chop it small and also give them.

Now stir the vegan mayonnaise with mustard, turmeric, kala namak and neat fresh pepper. The chopped herbs are also added. Be careful with Kala Namak that you do not overwine the vegan egg salad.

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This sauce carefully mix with the noodles and chickpeas and make the vegan egg salad first for at least two hours to go through in the refrigerator. Then you can season with salt, pepper and maybe a splash of lemon.

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The vegan egg salad tastes like his animal original best on farmhouse bread, but equally good on fresh bread rolls.

good appetite!

The secret ingredient for the vegan egg salad without chicken egg is the spice Kala Namak. This is a condiment, which consists predominantly of sodium chloride, ie soft salt. Originally, in the production of Pakistani stone stone with charcoal and Indian spices, herbs and seeds was mixed. It was heated in a closed vessel and partially liquefied. This resulted in the sulfides that provide the egg taste.

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Today, production works differently. Conventional saline is mixed with sodium sulfate, sodium bog sulfate and iron (III) sulfate. The result remains the same. The final product is often used in Indian cuisine - or just to make vegan egg salad!

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