In this day and age who needs eggs or chickens to enjoy a lovely eggy flavoured salad?! No one! Say hell to the yeah for plant based awesomeness like kala namak! Kala nama is black rock salt with a sulphurous, pungent
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kala namak
ASPARAGUS & FAB YOLK
Fab what? Fab yolk. We just made up this new word to describe the fabulous dressing that brings this dish together, inspired by egg yolks, but made from butter bean aquafaba. It’s freakingly scrumptious, especially with asparagus! Give it a try and find out yourself :).
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BEST EGGLESS SCRAMBLED
We already gave you a solution for vegan omelette and pavlova. BUT! There are even more ways to veganise eggs. Used to love everything egg, but feel that in 2019 you just have to go eggless? Good move! We are proud of ya and here to give full support. This recipe is ready to compete with your classic scrambled eggs. By using silken tofu you’ll end up with the same sort of creamy, silky texture. And by adding some kala namak people won’t even tell you didn’t use an egg at all! This aromatic black rock salt tastes – eggxaclty – like eggs. It bizarrely even has the same funky, sulphury smell. Sounds gross, but when combined with silken smooth tofu you end up with the best scrambled you can imagine.
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VEGAN SHROOM OMELETTE
You can literally veganise everything. EVERYTHING. Even a fancy omelette. Like this fluffy shroomed up basterd. Try it out and behold the miracle. Perfect for breakfast, lunch, on a sandwich, for dinner or snack. The key to a real eggy flavour is kala namak, a sulfur-containing black rock salt. You can also use ordinary sea salt, then the egginess will be a bit less. Whatever floats your boat.
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