VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE
These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
Provided by J. Kenji López-Alt
Categories dinner, weekday, skewers and kebabs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
- Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
- Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
- Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
- Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
- Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.
HOMEMADE VEGAN MIRACLE WHIP / MAYONNAISE
This is a recipe posted on Veganwolf.com. Posted here for safe keeping and a look at the nutritional info.
Provided by Wish I Could Cook
Categories Sauces
Time 20m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 9
Steps:
- Cook together flour, sugar, water, and vinegar until thick.
- Combine last 5 ingredients in a blender and blend well.
- While flour mixture is still hot, add it to blender mixture and blend.
Nutrition Facts : Calories 69, Fat 5.2, SaturatedFat 0.7, Sodium 145.7, Carbohydrate 5.4, Fiber 0.1, Sugar 3.1, Protein 0.3
VEGAN AQUAFABA MAYONNAISE
This vegan mayo is made using the liquid from a can of chickpeas and is the perfect topping for your plant-based burger. Most Dijon mustard is made with white wine, making it not entirely vegan, which is why I chose Maille® for this recipe.
Provided by Soup Loving Nicole
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
- Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.1 g, Fat 18.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.1 g, Sodium 49.2 mg, Sugar 0.1 g
D.I.Y. VEGAN MAYONNAISE
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
Provided by Jane Black
Categories condiments
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
- Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.
VEGAN MAYONNAISE
Whip up this easy, dairy-free mayonnaise with silken tofu. This sensational spread will take vegan sandwiches to the next level
Provided by Anna Glover
Categories Condiment
Time 10m
Yield Makes approximately 250ml
Number Of Ingredients 5
Steps:
- Put the tofu, vinegar and mustard into a jug and blend with a stick blender until smooth. Drizzle the olive oil into the jug in a slow stream, with the blender still on, to incorporate into the mayonnaise. Season with salt, pepper and lemon juice to taste.
Nutrition Facts : Calories 120 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
BASIC RAW VEGAN MAYONNAISE
There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
Provided by The Blender Girl
Categories Nuts
Time 1h
Yield 1 small bowl
Number Of Ingredients 9
Steps:
- Put the cashews and cauliflower in a food processor, and add the water until combined well.
- Slowly add the oil in one steady stream, and process until thick and creamy.
- Place the rest of the ingredients into the blender to taste, and process until smooth.
- Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
- **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
HORSERADISH MAYONNAISE(VEGAN)
Make and share this Horseradish Mayonnaise(Vegan) recipe from Food.com.
Provided by Sharon123
Categories German
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a bowl and whisk well to combine. Store covered in the fridge for up to 2 weeks. Enjoy!
Nutrition Facts : Calories 266.1, Fat 19.7, SaturatedFat 3.4, Cholesterol 24, Sodium 1711, Carbohydrate 30.6, Fiber 6.1, Sugar 7.2, Protein 2
BASIC RAW VEGAN MAYONNAISE
Categories Condiment/Spread Nut Side No-Cook Quick & Easy Vegan Raw
Yield 2 bowls
Number Of Ingredients 9
Steps:
- 1. Put the cashews and cauliflower in a food processor, and add the water until combined well. 2. Slowly add the oil in one steady stream, and process until thick and creamy. 3. Place the rest of the ingredients into the blender to taste, and process until smooth. 4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend. **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
VEGAN ALMOND MILK MAYONNAISE FROM FANNETASTICFOOD
Make and share this Vegan Almond Milk Mayonnaise from Fannetasticfood recipe from Food.com.
Provided by carrie sheridan
Categories Vegan
Time 3h10m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- blend all ingredients together in a blender. when smooth, place in a bowl and chill in the refrigerator (this will continue to thicken the mixture).
- store in the fridge for up to 5 days.
- Makes 1 cup for 6 servings.
Nutrition Facts : Calories 93.6, Fat 10.2, SaturatedFat 1.4, Sodium 126.1, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 0.3
VEGAN MAYONNAISE
Provided by Joni Marie Newman
Categories Condiment/Spread Sauce Fruit Juice Blender Food Processor Mustard Nut Soy Picnic Vegetarian Wheat/Gluten-Free Backyard BBQ Condiment Vinegar Tree Nut Cashew Tofu Fall Spring Summer Winter Chill Vegan Lemon Juice
Yield almost 2 cups (450 g)
Number Of Ingredients 8
Steps:
- Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
- Slowly drizzle in the oil and pulse until you get the consistency that you like.
- Store in an airtight container in the refrigerator for up to 2 weeks.
VEGAN ALMONDMILK MAYONNAISE
How to make Vegan Almondmilk Mayonnaise
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Blend all ingredients together in a blender. When smooth, place in a bowl and chill in the fridge (this will continue to thicken the mixture). Store in the fridge up to 5 days.
- As you can see, instead of using skim milk in the recipe I used Silk Pure Almond Unsweetened Original almondmilk. It's only 30 calories per serving, 100% free of lactose and dairy for you vegans out there, and non-GMO, too, which I appreciate! It also adds a little calcium punch to the mix - it has 50% more calcium per serving than skim milk.
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