Egg Salad

Ingredients　Total amount: Approx. 400g

UMAMI EGG　21g

Plant milk 　405g

< seasoning>

☆Fresh Diced onion　120g

☆Fresh Diced celery　120g

☆Finely chop the fresh parsley　15g

☆Vegan mayonnaise　150g

☆Rice vinegar　15g

☆UMAMI EGG FLAVOR ENHANCER　5g

☆Turmeric 　A small amount, about 2-3 shakes.

※Turmeric is used for coloring purposes. Use a small amount.

☆Black pepper & Salt

※Adjust salt and pepper to taste.

Directions

＜Preparation＞

■Preheat the oven to 400°F.

■Finely chopped the onions and Celery.

■Finely chopping fresh parsley.

＜STEP＞

1.Prepare a bowl and add UMAMI EGG followed by oat milk into it.

2.Mix well with a hand blender or whisk until UMAMI EGG is completely blended with oat milk. It's ready when the mixture has a slightly thick and smooth consistency.

3. Line a baking pan with parchment paper and pour the dough from step 2 into it.

4.Place the prepared baking pan with the dough from step 3 into the preheated oven and bake for about 20 minutes. It's done when the surface feels firm to the touch, with a slight bounce, and the dough doesn't stick to your fingers.

5.Add the ingredients marked with a star (☆) to the bowl from Step 4, and mix well with a spatula.