Sentences with phrase «of vegan mayonnaise»

Special Sauce: A one to one mix of vegan mayonnaise and our REAL Tea Smoked Barbecue Sauce

Slice open the burger buns and smear with a good dollop of vegan mayonnaise.

Not exact matches

Instead of mayonnaise this recipe uses a vegan mayonnaise substitute that's tofu based.

I like to use this Vegan Baba Ganoush Recipe a lot like hummus and dip vegetables or pita bread in it or use as a sandwich spread instead of mayonnaise.

That dressing is my vegan take on Hidden Valley Ranch Dressing Mix packets created with my own ranch blend, almond milk, a bit of soy milk powder and my vegan mayonnaise alternative.

If you'd like to make this vegan, simply leave the turkey out, use maple syrup instead of honey, and use vegan mayonnaise.

There are many versions of prepared vegan «mayonnaise» out there on the grocery shelves.

I also discovered how much I love vegan mayonnaise on this trip, because it came on so many of the burgers I ate.

I used a silky vegan «mayonnaise» made from cashews, pine nuts, a touch of brown rice syrup, and fresh lemon juice.

This version is updated with vegan mayonnaise and a bed of baby greens.

I definitely recommend making your own vegan mayonnaise — it literally takes 5 minutes and is way cheaper than any store - bought mayo, you'll save a lot of money.

1 1/2 cups diced celery 1 1/2 cups chopped apple 1 cup vegan mayonnaise Pinch of salt 1/2 teaspoon of pepper 2 tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped parsley for garnish

2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives — for garnishing the sandwich picks 16 cherry tomatoes

8 to 10 tablespoons Vegenaise vegan mayonnaise (my favorite brand for this, but use the mayo of your choice)

This recipe was stupendous as a vegan version, without parsmesan and and with vegannaise instead of mayonnaise.

This egg - free aioli recipe uses vegan mayonnaise instead to replicate the creamy texture of traditional aioli.

Ingredients 2/3 cup vegan mayonnaise 1 head of garlic 1/4 teaspoon sea salt Optional: 2 - 4 tablespoons water to thin

However, the recipes span the gamut of convenience foods like fake ground beef substitute, fake cheese, TVP, soy curls, «chicken style» seasoning, marinara sauce and vegan mayonnaise to harder - to - find specialty ingredients that might make a beginner intimidated such as ume plum vinegar, fresh coconut water, hemp seeds, chickpea flour, vital wheat gluten, amaranth and millet.

So, with spring veg like asparagus on my mind and St. Patty's Day tomorrow, I thought I'd re-post a Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange - Chipotle Mayonnaise that I created one year especially for the occasion, and a delish mint - chocolate Vegan Grasshopper Pie, kindly posted by Tofutti, that I created another year, also for this greenest of holidays.

This version of the classic cookout salad is perfect for a Meatless Monday barbecue, seeing as it's made with vegan mayonnaise.

Robin does supply recipes for some of the convenience foods including a cashew - based vegan cream cheese and tofu - based vegan mayonnaise.

1 cup vegan mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste

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 often use marinated, pan-fried tofu in place of the omelette, and you could always use an egg-less mayonnaise to keep things strictly vegan.

Serving Suggestions: Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condiments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or «Almonnaise»).

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish

8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika

Chipotle Mayonnaise 1/3 cup vegan or regular mayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together in a sMayonnaise 1/3 cup vegan or regular mayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together in a smayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together in a small bowl.

Try them in this vegan version of a classic BLT with creamy avocado and eggless mayonnaise or on top of a salad as a substitute for bacon bits.

When I was a kid, my absolute favorite lunch was fried tofu sandwiches — which basically consisted of scrambled tofu (kind of like the version used in these breakfast burritos), a homemade vegan mayonnaise (my dad made a variety from potato flour back then, because, hello, there was no such thing as store - bought vegan mayo in the...

Pumpkin Tacos Ingredients: (2) Organic corn tortillas Organic pumpkin 1/2 of an avocado 1/4 cup chopped organic romaine 1/4 cup shredded organic purple cabbage (1) grated organic carrot 2 TBS fresh pico 4 TBS Vegenaise (vegan mayonnaise) 1 TBS Nutritional Yeast Flakes Preparation: Pre-heat oven to 375 degrees.

I find that many of the vegan Caesar Salad recipes going around use an awful lot of processed vegan mayonnaise to try and get that authentic Caesar Salad taste.

Serves 8 1 9 ounce bag of coleslaw mix with kale 1 cup olive oil based mayonnaise or vegan mayonnaise 1 lemon, juiced Place coleslaw mix, mayonnaise, and lemon juice in a large bowl.

Mash 1/2 of an avocado on one slice of bread, and if using, spread the other slice with mayonnaise (vegan or regular).

2 - 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed...