Do you like sauces but couldn’t find any replacement for mayo? Make yourself this easy and delicious vegan mayo in only 5 minutes!
Hi Everyone!
Today I am showing you a quick, easy, and cheap way to make homemade vegan mayonnaise – made in less than 5 minutes!
The ‘secret’ ingredient is black salt that you can find in most Asian stores – it gives a very similar taste to eggs (also known as Kala namak or Himalayan black salt – that gets this taste and flavor mostly because of sulfur).
INGREDIENTS:
– 100ml of soy milk
– 1/2 tsp of regular salt
– 1/2 tsp of black salt
– 1 tbsp of lemon juice
– 1 tbsp of Apple cider vinegar
– 1,5 tsp of dijon mustard
– few drops of agave syrup
– 200ml of sunflower oil
PREPARATION:
First place all of the ingredients except the oil in a bowl, and quickly blend it (hand-held blender), keep the blender on the bottom and add the oil – start blending and keep it on the bottom for around 20 seconds while it emulsifies – than you can start going up and down with the blender to finish the mayo off!
You can also flavor it up later but I wouldn’t mix anything liquidy as it won’t bind!
Did you know that sausages can be made vegan, and extremely delicious at the same time? Well, they can! Check out my recipe today!
Today I am going to make yummy vegan sausages!
INGREDIENTS:
– 200g of sweet potatoes (peeled)
– 1 can of red kidney beans
– 40g of green lentils
– 40g of mixed quinoa (cook both for 10 min once up to boiling)
– 2 tsp of salt
– 2 tsp of pepper
– 1,5 tsp of dried paprika
– 1,5 tsp of garlic powder
– 1,5 tsp of onion powder
– 2,5 tbsp of nutritional yeast
– 2 tbsp of tomato paste
– 150g of vital gluten flour
PREPARATION:
To start off, cook the sweet potatoes (they will need about 8-10 min once the water is boiling), and also cook the lentils and quinoa (for 10 minutes once the water is boiling).
Place the beans into your blender with about half of the liquid out of the can together with the sweet potato and blend it well!
Once done, place the mixture into a bowl and add all the rest of the ingredients besides vital gluten flour and mix it well
Now you can add the flour and kneed it until it nicely incorporates.
The next step is to wrap them tightly into some cling film – you will see this step best in the video itself!
Leave them in the fridge for at least 1 hour, then you can unwrap them and put them into a preheated oven on 140 – 160C for about 20-25 minutes (turn them over after 10 minutes)
To get and extra crispy skin, you can dissolve some sodium alginate in water with a bit of sugar and dip the sausages in it before cooking.
Do you like risotto? Try this easy mushroom and leek recipe!!! It is so creamy and delicious you will want to cook it for days!
In this post, I’ll show you how to make a perfect creamy vegan risotto. It will take about 30 minutes for this and this is more than appropriate for those romantic candlelit dinners. Besides the ingredients, every risotto requires a lot of love and attention!
INGREDIENTS:
– 1 cup of Arborio rice
– 100g of the cut leak
– 1 medium-sized onion
– 2 garlic cloves
– 250g of champignons
– a bunch of parsley
– 100ml of vegan white wine
– 1,5 tbsp of olive oil
– 1 tbsp of vegan butter
– 2 tsp of salt
– 2 tsp of pepper
– 2 vegetable stock cubes
PREPARATION:
You can start off by choppin’ the onion (fine chop), leak (just rings), mushrooms, garlic, and parsley.
Once done, boil some water and pour 1 liter into a pot and add the 2 stock cubes to it (just keep it warm on the stove).
Preheat the pan (on high heat) and saute the onions, after that, you can add rice, stir it and heat it all up for 1-2 minutes and then you can add the white wine to it – stir and let it evaporate.
Now you can lower the heat to medium and slowly start adding stock to the risotto (stir often). It should take you about 10-13 minutes until you can add the mushrooms to the story (don’t add any more stock – you should be left with about 200ml of it still in the pot). Cook the mushrooms 3 – 4 minutes and turn off the stove – now add the rest of the ingredients (you want to keep a nice fresh kick to it): leak, garlic, parsley, olive oil, butter, salt, and pepper – one last stir and you are done!!
Are you wondering what to make for lunch today? Young jackfruit is a delicious option for you! Serve it with rice or make yourself a wrap!
Today we are making young jackfruit that you can find nearly in every grocery store nowadays. To prepare this it should take you around 25 – 30 minutes and should be fine for 3 – 4 people. It’s going to be Mexican inspired and served simply with some rice & roasted soybeans for crunchiness.
INGREDIENTS:
– 1 can of Young Jackfruit
– 1/2 can of Black Beans
– 1/2 small can of Sweetcorn
– 1 medium-sized Onion
– A handful of Green beans
– 1 medium-sized carrot
– 2 small sweet peppers
– Half a Lime (lime juice)
– 2 tsp of Salt
– 1 tsp of Chili (really up to you how spicy you would like it 🙂
– 1/2 tsp of Garlic Powder
– 1/2 tsp of Turmeric
– 1 tbsp of Coconut oil
– 1.5 tsp of Mustard
– 2 tsp of Liquid Smoke
Rice will require the following ingredients:
– bunch of Parsley (and I usually like a LOT)
– 1 tbsp of Vegan Butter
– 2 cups of Rice (I used Basmati this time as it is nice and quick to prepare)
– some Salt and a few drops of oil for the cooking part so the rice doesn’t stick!
PREPARATION:
Once you have gathered all these ingredients, you will start by draining the water from the can of Jackfruit and start taking the pits and hard bits out of it and putting it into a bowl.
The next step is to add all the ingredients: Salt, Chili, Garlic, Turmeric, Coconut Oil, Mustard, Lime Juice, and Liquid smoke – mix it all together, and let’s start choppin’ those veggies.
Chop the onion in nice small pieces and the rest in bigger ones. You are now ready for cooking! (You can now start cooking some rice)
Preheat the pan, and throw that onion into it. Let it fry for about 2 minutes and then add the cut vegetables and fry it for the same amount of time on high heat.
Now you can lower down the heat and add the Jackfruit mixture to it with 1/3 cup of water. Once it comes up to heat add the beans & corn and take it off the hob!
The best way how to make fluffy eggless/vegan pancakes with a homemade fruit compote. A great healthy breakfast idea with aquafaba.
Today we have fluffy vegan pancakes on the menu and instead of eggs, we will use a can of chickpeas (it’s the liquid called AQUAFABA that works as a great binding agent).
It will take around 25 minutes for this recipe and you should be able to make around 15 pancakes (3-4 servings)
Among the pancakes recipe, I will also show you how to make a nice mix berry compote that will accompany them 🙂
P.S. – don’t forget the maple sirup :O
INGREDIENTS:
– 1 can of chickpeas (approx. 200ml of Aquafaba)
– 200 ml soya milk
– 3 tbsp brown sugar (you can use regular as well, I just like a toffee taste to it)
– 1 lemon (for some lemon zest) and the rest for compote
– 1.5 cup of regular flour
– 1 tsp salt
– 1 tsp baking soda
– 5 tbsp sunflower oil
– vanilla extract (4 – 5 drops)
The ingredients for the compote:
– strawberries
– blueberries
– raspberries
– 3 tbsp brown sugar
– 1,5 tsp lemon juice
PREPARATION:
Our first step is to separate the liquid that we need from the chickpeas and put it in a bowl where you will mix everything together.
–> Also for those days when you just use chickpeas for something, it is safe to put the liquid in a plastic container and to freeze it for another time.
We will now add the following: soya milk, brown sugar, salt, baking soda, sunflower oil, vanilla extract, and a bit of lemon zest to the bowl.
And the next thing is to slowly start adding the flour to the bowl while mixing it.
Once you are done with this, you have 2 options: start baking the pancakes (it would be handy if you have a helping hand) or put the mix in the fridge while you are making the compote.
For the compote it will take you 10 minutes to prepare it – you will have to cut the strawberries and blueberries and add them to a saucepan together with the raspberries (leave some aside just to add them at the end for crispiness).
Put the saucepan on the stove on medium heat and give it some time to heat up.
Once heated up add the sugar and give it another few minutes so it all becomes nice and thick.
You can then take it from the stove and add the remaining fruits to it.
Squeeze out some lemon juice and add it to the compote – in case you have some leftovers this is a great preservative.
Having friends or family over? Or just craving for an easy snack? Here are some great hummus recipes, made not only with chickpeas.
In this post I’m going to show you some simple recipes for different hummus – these are great for friends and family gatherings, but also just for a quick snack!
It will be very simple – just put all the ingredients in the blender and blend for a minute and it’s ready! 🙂
Chickpea & Paprika Hummus ingredients:
– 1 can of chickpeas
– 1/2 lemon
– 1 tbsp of olive oil
– 1,5 tsp of salt
– 1 tsp of pepper
– 1,5 tsp of dried paprika
– 1 tsp of garlic powder
– 25g of roasted pine nuts
– 50ml water
Cannellini & Basil Hummus ingredients:
– 1 can of cannellini beans
– 1 tsp of salt
– 1 tsp of pepper
– 2 tbsp of nutritional yeast
– 1,5 tbsp of milled chia seeds
– 2 tbsp of olive oil
– 1 tbsp of lemon juice
– 15-20 fresh basil leaves
Spicy MarrowFat Peas Hummus ingredients:
– 1 can of marrowfat peas
– 50 grams of sun-dried tomatoes (cut)
– 1 tsp of salt
– 1/2 tsp of pepper
– 1 tbsp of chili flakes
– 1 tsp of onion powder
– 1 tbsp of sesame oil
– a bit of fresh thyme
– 80ml of water
