Pasta salad isn't usually the healthiest recipe with all that mayo (
even vegan mayo), so I wanted to make this a no - oil - added pasta salad by replacing the mayo in the dressing with the healthy fat of avocado.
Not exact matches
I also really like the taste of
vegan mayos like Hampton Creek, maybe
even just as much as regular
mayo!
Your egg salad looks delicious, too, but unfortunately
mayo (
even the
vegan kind) does a terrible number on my stomach.
Even though I don't have an egg - allergy, I have just always liked
vegan egg - free
mayos better than the egg versions.
What I love about this recipe is that that its quick, easy, has minimal ingredients, packed to the max with veggies, and is so good it doesn't
even need
vegan mayo or avocado, its good just with
vegan cheese!
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not
vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with
mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this
evening.
We
even make our own plant - based
mayo and
vegan butter.
And the soft gooeyness of the potato goes perfectly with the creaminess of the
mayo and
even more so with the crunch of celery and spring onion that spots this
vegan «tuna»
mayo.
They
even make three types of mayonnaise now (original, olive oil, and organic), and though I'm not usually a fan of
mayo, I may or may not have used up a couple jars of these making
vegan chocolate mayonnaise cakes recently...
I shared a Favorites List almost six months ago, and that list included a bunch of delicious things that I still use in my (almost) daily life: cacao nibs for adding to my chia seed pudding each morning, the Bright Earth Raw Chocolate bars (for that special afternoon sweet treat), my favorite
vegan mayo (
even though I hate
mayo), and a warming winter bulletproof coffee made
vegan.