Side Dishes · Vegan Essentials

Vegan Chipotle Mayo

I don’t know about anyone else, but I’ve tried a number of vegan mayonnaise’s and I tend to find they taste more like salad cream than a  creamy mayo. Luckily its pretty simple to make a homemade vegan mayo, just blend together 2 parts oil to 1 part soy milk and add a dash of white wine vinegar to cut through the oil taste. From this base you can make a garlic aioli, a burger sauce or what I’m going with here, a chipotle mayo. Just try not to eat it out of the tub with a spoon…… Use my Seitan nuggets recipe instead šŸ˜‰


Ingredients 

  • 1/4 cup soy milk
  • 1/2 cup sunflower oil
  • 1/2 tsp garlic puree, oregano, pepper, chillies 
  • 1 tbsp cider vinegar, lime juice 
  • Dash of liquid smoke
  • 1 tsp chipotle, paprika 

Simply blend together the oil and soy milk by pulsing with a hand blender until combined. Once mixed add in all additional ingredients and blend. Simples.

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Vegan Essentials

Cajun SeasoningĀ 

I can’t decide if I prefer this seasoning shaken over homemade fries, or incorporated into Seitan chicken bites. Maybe it’s both together, either way it’s stupidly simple and easy to keep in the spice rack! 

Ingredients 

  • 1tsp salt, onion powder, thyme 

  • 1/2 tsp ground pepper, red chilli flakes

  • 2tsp paprika, garlic powder, oregano and cayenne pepper (I like a good kick!)

Just mix together and store! 

Fakeaways

Cajun Seitan Bites

When I first went Vegan I said I needed to know how to make the ultimate childish comfort food….. Chicken nuggets. I first discovered Fry’s nuggets, then Quorn started to bring out more Vegan options like their nuggets and spicy ‘chicken’ burgers. However, as I’ve said before I always like to try and make things at home if possible. This recipe has taken a few attempts to ensure the taste and texture is there without the end product drying out, but this recipe is finally here! You can make the Seitan in batches and freeze for a quick dinner, but be warned I’ve made two batches this evening and Accidentally eaten them both… 

Chicken Seitan 

Dry Ingredients 

  • 1 cup gluten flour 
  • 1 tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2tsp onion powder 
  • 2 tsp cajun seasoning, sage
  • 1 tsp garlic powder, paprika, thyme parsley 

Wet Ingredients 

  • 3/4 cup vegetable stock
  • Dash liquid smoke
  • Drop of hot sauce 
  • 2 tbsp BBQ sauce 
  • 1 tsp mixed herbs 

Stock ingredients 

  • 2 1/2 cups vegetable stock
  • 1 tbsp soy sauce, BBQ sauce, tomatoes Ketchup, mixed herbs
  • 1/2 tsp garlic powder, onion powder

Method

  1. Mix the dry ingredients together in a large mixing bowl
  2. Mix the wet ingredients in a measuring jug
  3. Gradually pour the wet ingredients into the dry, stirring until a dough is formed,  you may not need all the wet ingredients. 
  4. Kneed the dough for 3-5 minutes, until you can see the strands of gluten when it’s stretched 
  5. Add all the stock ingredients to a small saucepan and bring to a simmer
  6. Roll the Seitan into small balls (they will double in size in the pan) and add to the stock
  7. Simmer for 30 – 45 minutes, until when cut the inside of the Seitan balls is a cooked dough texture 
  8. Take out to cool, can be left in the fridge overnight or frozen 

Batter Ingredients 

  • 1/2 cup breadcrumbs mixed with 2 tsp cajun spice mix
  • 1/4 cup plain flour mixed with 2/3 cup soy milk to form a batter 

Method

  • Take each nugget and dip in the batter then breadcrumbs, place on a greased baking tray 
  • Bake for 20 mins at 180Ā°C

Goes fantastically with my chipotle mayo, just try not to scoff it all at once!