50ml soy milk (unsweetened!)
1 tsp mustard
How to make it : put it all together in a bowl, mix it and you're done!
Few tips and tricks : Use unsweetened soy milk! Don't use soy milk with (a lot of) sugar in it as that will ruin the taste of it. Peanut oil is best, other oil will do well too. Olive oil and sunflower oil aren't too good as their taste is too strong. If you mix these 3 ingredients and you want your mayo to be a bit thicker, add a bit more oil. The taste will be pretty blend with only these ingredients, so it's a must to add some salt and pepper. You can add parsley, onion and garlic for a better taste.
Vegan cocktail sauce: Add ketchup and some whiskey.
Spicy vegan samurai sauce : Add sambal/siracha.
Garlic vegan mayonnaise: Add lots of garlic.
Experiment as you like by adding spices and herbs, if you need something to go with a fresh salad you can make it a bit less thicker (less oil, more soy milk) and add basil, thyme, garlic. Easy as fuck but when cooking on events the recipe for vegan mayo was definitely the one I gave out the most.
Thanks to Seppe for all these!
|Suitable for vegans.|
3 tbsp vegetable oil
2 cups finely chopped onion
1 tbsp chopped peeled ginger
4 cloves garlic, minced
2 tspmustard powder
1/2 tsp ground allspice
3/4 tsp cayenne pepper
1/4 cup tomato paste
2 cans whole peeled tomatoes
2 bay leaves
2/3 cup light brown sugar
1/2 cup apple cider vinegar
1 tbsp honey (optional)
It's deceptive how sweet ketchup can be. In fact, if you look at the sugar content of brand ketchup, it can be alarmingly high. However, when you make fresh ketchup, the natural, fresh flavour more than compensates for the tonne of sugar found in brand ketchups.
Heat oil in large pan over medium heat. Add onions and cook until soft. Stir in ginger, garlic, mustard poweder, allspice and cayenne, cook for 1 minute. Add tomato paste and stir and let cook for another minute. Then add canned tomatoes, stir and remove from heat.
Blend the ketchup in batches until it is of a suitable consistency for you, and add to pot again. Add bay leaves, brown sugar, vinegar, salt to taste and honey if you want it to be extra sweet (and aren't vegan). Bring to a simmer over medium-low heat and cook for about 1 hour 45 minutes to thicken the sauce, stirring as needed to prevent burning the sauce. Can be stored in the fridge for up to 2 weeks!
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