VEGAN Classic Mayo

A creamy tasty mayonnaise without egg that won't disappoint.

£2.60

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Ingredients:
Rapeseed Oil, Water, Cold Pressed Rapeseed Oil, Lemon Juice, White Wine & Spirit Vinegar, Salt, Sugar, Mustard Powder, Modified Potato Starch, Garlic Powder, Thickeners: Guar & Xanthan Gum.
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold.

Prepared in premises where egg, milk, sesame, soya and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 2671
Energy (kcal) 649
Fat (g) 71
of which saturates (g) 4.8
Carbohydrate (g) 1.7
of which Sugars (g) 1.0
Protein (g) 0.2
Salt (g) 1.0

Refrigerate after opening and consume within 4 weeks.

175g ℮

Time:30 mins
Difficulty:Easy
Serves:2-3

Vegan Potato Salad with BBQ Aubergine

Ever wondered what to cook at a BBQ for a vegan? Here is your answer. When I was vegan I found it frustrating only being able to eat some leaves with a feeble balsamic vinegar dressing whenever I went to BBQs - this meal includes carbs and veg, with tons of flavour (especially helped by The Bay Tree’s Glorious Garlic Pickle). Enjoy!

Method
1. Boil some water and add a good amount of salt.
2. Scrub potatoes then add to the boiling water - cook for 15 mins or until a cutlery knife can pierce through.
3. Dice half a red onion, chop up four stalks of parsley and place into a bowl.
4. Add 1 tablespoon of high quality olive oil, 2 tablespoons of white wine vinegar, 4 teaspoons of dijon, 2 tablespoons of mayo and season with salt and pepper.
5. Drain potatoes in colander and add to bowl, smashing with a wooden spoon - mix with the dressing.
6. Cut aubergine into strips and salt on both sides.
7. Pat down after a minute or two with a paper towel to remove all excess water.
8. Barbecue for 2 minutes either side or until charred and cooked through.
9. Plate up with extra parsley on top, heaped teaspoons of Glorious Garlic Pickle and a good drizzle of olive oil.

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