Vegan Smoked Mayonnaise Potato Salad
Mayonnaise is one of those things that is so versatile in everyday life with a little flavour tweak here and there and the possibilities are endless we all know them, sandwiches, dips and a base for salad dressings are just a few.
This potato salad has a base of vegan mayonnaise made with the smoked rape seed oil made by Fussels* a company making lovely single estate cold pressed oils in Somerset.
Vegan Smoked Mayonnaise
1 Tbsp Vinegar
1/2 Tsp Mustard powder
1/2 Tsp Salt
3 Tbsp Aqua faba (chick pea liquid)
1/4 Smoked Rapeseed Oil
1/4 to 1/2 Cup of Rapeseed Oil
In a food processor add the vinegar mustard salt and Aqua faba blend until slightly frothed, slowly add the oil through the feeder tube, slowly is the key, you should get a lovely thick mayonnaise, really gorgeous colour as a result of the Fussels* oil
The smoked oil is quiet a strong flavour so play around with the balance of the plain and smoked oil to achieve the amount of smokiness that works for you.
Vegan Potato Salad
1Lb New potatoes
2 Spring Onions
1 Stick Celery
4 Tbsp Vegan Smoked Mayonnaise
1 Tbsp Vegan sour cream
1/2 Tsp wHole grain mustard
Sea Salt to taste
No brainier here just cook the potatoes chop the celery and Spring onion, combine the rest of the ingredients to make the dressing and mix with the potatoes, spring onion and celery.
You could use other oils for this but rapeseed is particularly good as the flavour is not as strong as olive and adds a great yellow colour to the mayonnaise, we used the tofutti sour cream available in your favourite health food store.
Fussels oils and other product can be found in many outlets or go direct to for more https://www.fusselsfinefoods.co.uk
Vegan Sweet Sour Tempeh Balls
This weeks Friday night takeaway is vegan sweet sour tempeh balls & was inspired by last weeks vegan special egg fried rice, we seem to be on a chinese flavour trip at the moment.
I have to say this recipe surpassed expectations with a delicious crispy batter and deeply savoury tempeh centre these are sure to delight everyone.
Tempeh is one of those super versatile ingredients that every vegan should try, grab some from the freezer department of your local whole food shop.
The sweet and sour sauce is one we have used over the years it's pretty standard but goes really well with Vegan Sweet Sour Tempeh Balls, we served it with vegan egg fried rice, recipe is also listed here and on yummly.
ingredients: Vegan Sweet Sour Tempeh Balls
- Block of Tempeh
- 1 Inch piece ginger
- 1 Clove garlic
- Chili flakes
- Soy sauce
- Sparkling water
- Plain flour
- 100 ml Water
- 50 ml Cider Vinegar
- 50 ml Pineapple Juice
- 1 1/2 tbsp Tomato ketchup
- 2 tbsp Sugar
- 1 1/2 tbsp Corn flour mixed with water
Method: Tempeh Balls
- Cut tempeh into small cubes, steam for 20 mins
- Pulse tempeh in a food processor or crumble by hand
- Grate ginger and garlic into the mix and add chilli flakes, soy sauce to taste
- Form small balls of the tempeh mixture and set aside in the fridge
- In a bowl pour some sparkling water and slowly add flour until you have a batter the consistency of single cream
- Dip tempeh balls into the batter and carefully drop into hot oil fry until golden and crisp
Method: Sweet & Sour Sauce
- Heat water, vinegar and pineapple juice
- Dissolve sugar
- Stir in tomato ketchup
- Mix cornflour with a little bit of water and add to pan
- Bring to boil until sauce has thickened
We are thinking of making a feature of friday night takeaway recipes, this one has been fun and is totally delicious.
Perfect Tabbouleh Salad
Ok I am fairly sure there is no such thing as the Perfect Tabbouleh Salad, everyone has a different take on what makes the Perfect Tabbouleh Salad, this is our goto version of this classic middle eastern side dish.
Some people add spice mix's, I have seen people add tahini or paprika paste, all are valid and I am sure all are delicious, whatever your preference tabbouleh has become a global dish that can be seen at just about every barbecue in the world.
Traditional Tabbouleh has more parsley than any other ingredient we tend to tone it down a little but it is still all about the herbs.
The herbs must be as fresh as you can manage, try farmers markets rather than supermarkets and even better try growing your own, it's so easy and so much cheaper.
Ingredients: Perfect Tabbouleh Salad
- 1Cup of bulgar wheat (use a mug)
- 1 & 1/2 Cups of veg stock (same mug)
- Large bunch flat leaf parsley
- 1/2 bunch mint
- 1 Large tomato
- 2 Spring onions
- 1/3 Cucumber
- Lemon juice
- Olive oil
- In a pan place the bulgar wheat and stock cook on a low heat until most of the stock is absorbed, turn off the heat and cover.
- De-seed tomatoes and cucumber, chop into small dice
- Roughly chop both the spring onions, mint and parsley
- With a fork fluff up the bulgar and transfer to a bowl
- Add all the other ingredients and mix throughly
As i mentioned earlier this Perfect Tabbouleh Salad is great at any barbecue we also serve it with falafels, or as part of a turkish meze style meal with hummus, flat breads, stuffed vine leaves and other salads .
We find this method produces a light and fluffy tabbouleh as opposed to the packet instructions to boil it for goodness knows how long, which results in a rather wet gloop.
Vegan Special Egg Fried Rice
Friday night is here and what better than a takeaway a number 42 special egg fried rice please! This is our vegan version of the classic special egg fried rice.
Vegan Special Egg Fried Rice is so quick to make, it is quicker to make this then it is to make the trip to the takeaway, it's delicious and because you made it yourself you know there is only the good stuff in there, no msg.
You can use whatever veg you like or whatever is in season, if you like peas put them in, there are no rules when it comes to stir fry's, just dust off the wok and have a go at this one.
Even the non vegans in the house liked it, which is a compliment indeed.
- 5 Hand full's of Rice
- 1 small block of tofu
- 1tsp turmeric
- 1tsp cumin
- 1/2 tsp chilli flakes
- 2 cm piece of root ginger
- 1/2 tsp garlic powder
- 2tbs nutritional yeast flakes
- 1/4 black salt (kala namak)*
- Red pepper
- Courgette/ Zucchini
- Sunflower Oil
- Soy Sauce
- Bring a pan of water to the boil and add the rice cook until slightly under cooked drain into a colander and place on the pan back on the stove to steam for 5 minutes, this is a great way to get lovely fluffy and separate grains. (you can of course just cook the rice your own way, whatever works)
- Leave the rice to cool, prepare the veggies into bite size pieces.
- Prepare the tofu remove it from packaging and drain crumble into something resembling scrambled egg
- Combine tofu with turmeric, garlic powder, cumin, nutritional yeast, black salt, & 2 tbs oil cook in a pan for a few minutes
- In a wok heat 1tbs oil, add the chilli flake and grate the ginger in, stir fry veggies add the rice and fry for another 2 or 3 minutes until hot.
- Remove from heat and fold the tofu mixture through the rice season with soy sauce
*Black salt or Kala Namak is the secret ingredient here pleas try to find some you will be amazed, it does smell bad but use it sparingly and keep it in a sealed container.
Vegan Full English Breakfast
Everyone loves a good fry up & just because you are vegan it doesn't mean you have to miss out , our Vegan full English Breakfast delivers on every level.
Like the traditional full english you can add or subtract with whatever takes your fancy, you could for example add some lovely thinly sliced tempeh marinated in garlic and soy sauce, the world is your oyster mushroom.
Ingredients Tofu Scrambler
- 1 block of tofu
- 1tsp turmeric
- 1tsp cumin
- 1/4 tsp garlic powder
- 1tbs nutritional yeast flakes
- 2 tbs oil
- black salt (kala namak)*
- remove tofu from packaging and drain for at least 30 mins crumble into something resembling scrambled egg
- Throw everything in a pan and combine cook through foe 5 minutes or until hot
*kala namak or black salt is important and is easily available in many asian food shops it has an slightly eggy flavour that works really well of this recipe.
Ingredients Stuffed Mushrooms
- 4 large flat field mushrooms
- bread for bread crumbs
- 2 cloves of garlic
- 2 spring onions
- smoked salt (just use sea salt if you don't have smoked)
- Remove stalks from mushrooms
- Place bread in processor and blitz
- Add mushroom stalks, garlic, spring onions, parsley & salt pulse until chopped
- Place the mushrooms cup side down in a cast iron pan with a small amount of olive oil cook for 5 minutes or until cooked
- Turn over mushrooms and cook for a further 2 minutes
- Place stuffing into mushrooms and grill until golden brown
Ingredients potato Rösti
- 2 tbs oil
- sea salt
- Peel and grate potatoes
- Place grated potato into a tea towel (clean preferably )
- Squeeze out as much of the potato liquid as possible
- season with salt and pepper
- divide into equal portions and fry on a low to medium flame
- Press down to get good contact wit the pan
- Turn when golden on the base and cook the other side until coloured to your liking
Serve with fried tomato beans and good sourdough toast. the Vegan Full English Breakfast is a staple in our house.