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Eggy Bread With Kala Namak [Vegan, Gluten-Free]

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Before I became vegan I used to love the taste of eggs, and although scrambled tofu is awesome in its own right, it used to sometimes miss that taste I believed you could only get from actual eggs. Then I discovered black salt! Black salt (kala namak) has a strong sulfuric flavor, so I wouldn’t use it to replace other salts in everything, but it’s perfect to use when you want that eggy flavor, like in this recipe for veggy bread! Serve this veggy bread with baked beans, grilled mushrooms, grilled tomatoes and a vegan sausage to make a perfect vegan English breakfast. This time I used a day old French baguette in place of the slices of bread.

Eggy Bread With Kala Namak [Vegan, Gluten-Free]




  • 6 Tbsp gluten-free flour
  • 2 Tbsp egg replacer or 4 Tbsp chickpea flour
  • 2 Tbsp nutritional yeast
  • 1 tsp black salt
  • 1 small pinch turmeric
  • 1¼ cup non-dairy milk
  • 6 slices of gluten-free bread (slightly stale works best)
  • 2 Tbsp canola oil


  1. Place all dry ingredient in a medium sized bowl and stir to combine, then whisk in the milk.
  2. Heat oil in frying pan on a medium high heat. Submerge each slice of bread in the batter one at a time, and coat completely. Place bread in frying pan and cook for approximately 3-4 minutes each side, until browned.


You can find black salt (kala namak) at most asian grocery stores.




Desserts and dinners that really know how to please a crowd. I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.



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0 comments on “Eggy Bread With Kala Namak [Vegan, Gluten-Free]”

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Korey Long
3 Years Ago

Asefoetida is another spice that is good for that "eggy" taste. Asian markets sometimes call it Hing. Add it to tofu with tumeric to add the color And the taste.

Maggie Bailey
3 Years Ago

Awesome recipe Jo! I can\'t wait to try it. I have recently discovered kala namak myself, and I love it (in small doses!)


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