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.

Side Dishes

Garlic Soy Pak Choi

This is far too simple, but makes an amazingly tasty side dish for Chinese main dishes like 5 spice ribs and crispy chilli beef. It’s one of those where you find you’re fighting each other for the last veggie rather than the last chip!

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Ingredients

  • 2 Pak choi
  • 3 tbsp soy sauce (preferably dark)
  • 1.5 tsp garlic puree
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Method

  • Take the individual leafs from the Pak choi
  • Heat the seaseme oil in a frying pan
  • Add the garlic, stir fry for a minute or until fragrant
  • Add the Pak choi and pour over the soy sauce
  • Stir fry for 5 minutes
  • Toss in sesame seeds and serve