From the author, Justin Lewis: The thing most people say they miss when becoming a vegan is cheese. For me, it’s the egg. Luckily for me (and you), there is a magical spice called Kala Namak. Kala Namak, also known as Himalayan Black Salt, is a black salt that tastes just like hardboiled eggs because of the sulfur compounds in it. You should be able to find this at any Indian food stores but I have found that it is cheapest to buy online through Amazon. Make sure you get the correct salt. There are two other kinds of black salt and they do not have the flavor we want for this recipe. This spice combined with a few other ingredients makes an excellent egg flavor seasoning that you can use in many other recipes. I personally use this seasoning for tofu scramble, chickpea “egg” salad, and in vegan mayo.
Combine all ingredients in a small mouth mason jar and screw on a blender base. *note: All small mouth mason jars will fit a standard blender. *Do not use this method to blend hot food!*If you don’t have the ability to do it, you can just share your mason jar or storage container vigorously until thoroughly combined.
Blend for 30 seconds or until it is a fine powder. Store in a jar.
From Plant-Based on a Budget: If you’ve been missing those egg-based recipes since you’ve adopted a plant-based style, then this delicious Egg Flavor Seasoning is for you! It’s easy to make and can be added to any recipe you like. We can already imagine all the amazing “eggy” tofu scrambles and frittatas we’ll be making in the future, can you? Let’s learn how to whip up this amazing seasoning!
Using Your Egg Flavor Seasoning
This recipe might seem intriguing to you but you’re not quite sure how to use it, worry no more! We can give you a few ideas of how to best enjoy this eggy seasoning: