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Vegan tofu mayonnaise

Ingredients

Adjust Servings:

	60 g olive oil
	150 g soy milk
	200 g tofu
	2/3 teaspoon mustard
	1/3 teaspoon pink salt
	turmeric powder
	black pepper
	1 teaspoon lemon juice

Nutritional information

11 g

Protein

16 g

Carbs

66 g

Fat

730

Calories

Vegan tofu mayonnaise

Name: Vegan tofu mayonnaise
Total time: 3 min
Yield: 3
Cuisine: European
Ingredients: olive oil: 60 g; soy milk: 150 g; tofu: 200 g; mustard: 2/3 teaspoon; pink salt: 1/3 teaspoon; turmeric powder; black pepper; lemon juice: 1 teaspoon

Features:

Cuisine:

European

3 min
Serves 3
Easy

Ingredients

60 g olive oil
150 g soy milk
200 g tofu
2/3 teaspoon mustard
1/3 teaspoon pink salt
turmeric powder
black pepper
1 teaspoon lemon juice

Directions

Sometimes I additionally add spices ‘Vegetable mixture’

Steps

Done

preparation

1. Mix everything thoroughly with a blender.
2. Store for 1-2 days in the refrigerator.

Chef Hanna

Lean solyanka

Vegan aquafaba mayonnaise

246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Vegan tofu mayonnaise

Ingredients

Directions

Steps

preparation

Chef Hanna

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