From the kitchen: vegan deli secrets

Inside the OEM kitchen: Make those yummy sandwiches and legendary kale salad for yourself!

Eggless egg salad

Makes 3 to 4 servings | Takes 30 min

350 grams extra firm tofu (2 pkg)

225 mL Vegenaise

1 Tbsp Dijon mustard

¼ cup organic red onion, diced small

½ cup organic celery, diced small

1 Tbsp organic ground turmeric

½ tsp black pepper

½ tsp sea salt

Dash of Bragg liquid soy seasoning

Drain the tofu and pat dry with paper towel. Pulse quickly in a food processer until it reaches the consistency of cooked ground beef. You can also grate the tofu with a hand grater if needed. In a small bowl, mix Vegenaise with turmeric, Dijon, black pepper, sea salt and Bragg liquid soy seasoning (“Bragg’s” for short). Using a spatula or your hand, combine the Vegenaise mixture with the tofu until fully incorporated. Fold in the red onion and celery. Voila! Let this sit for five minutes to enable the Tofu to absorb all the yummy flavours. Fold into wraps with your favorite available seasonal vegetables, such as red pepper, lettuce and cucumber. Enjoy!

Nutritional value per serving: Calories 410; Fat 38g; Carbohydrates 6g; Protein 9g

Kale salad

Makes 5 servings | Takes 15 min

5 cups organic green kale

1 1/2 cups grated organic carrots

2 1/2 cups of shredded organic red cabbage

1/2 cup of organic pumpkin seeds

1/4 cup of organic sunflower seeds

2 Tbsp of tamari

1/4 cup of flax oil

2 1/2 Tbsp of Bragg’s

1 Tbsp balsamic vinegar

1/2 tsp dried organic oregano

Remove stems from kale and tear or chop the leaves into bite-sized pieces. Peel and grate carrots. Shred cabbage using a bread knife. Toast sunflower seeds on a flat pan until slightly browned, about 5 minutes in a 400°F oven. Toast pumpkin seeds in a skillet on high until you hear a popping sound. Toss seeds until slightly brown and then add the tamari to coat. Remove immediately from stove and set aside to absorb and cool. Whisk together flax oil, Bragg’s, balsamic vinegar and oregano. Combine all of the above when cool and serve. Enjoy!

Nutritional value per serving: Calories 279; Fat 22g; Carbohydrates 15g; Protein 9g

Vegenaise

This eggless alternative to traditional mayonnaise has found fame in recent years on The Ellen DeGeneres Show and in Gwyneth Paltrow’s cookbook, It’s All Good. With less saturated fat and cholesterol than regular mayo, this product lets you enjoy your tuna sandwich without the heavy after-bloating effect. Plus, it’s non-GMO certified, naturally gluten- and dairy-free, and doesn’t contain preservatives.

Bragg liquid aminos

Known simply as “Bragg’s” to those in the know, this product is a gluten-free alternative to soy sauce. Derived from soybeans, Bragg’s is a liquid protein concentrate containing 16 essential and non-essential amino acids. It’s non-GMO certified, free from preservatives and artificial colouring and preservatives and it is not fermented.

It’s salty with a bit of that elusive umami flavour, making it great for salad dressings, marinades and most foods that needs a little flavour boost. One teaspoon contains 320mg of sodium so go easy. You can dilute this product as needed.

More Recipe Inspiration: Check out this vegan mint chip ice cream recipe!