Broad Bean Mayonnaise Sandwich Filling

The idea of this sandwich filling actually came about whilst I was making a different recipe. I had just steamed the beans, ate one to be sure that they were cooked when I was reminded of a taste that I could not pick out. Asking a non-vegan friend what the taste reminded them of, I knew I had tasted something like this before. Egg Yolk! Surprisingly the taste and texture of the kernel (without skin) is very similar. I also noticed that the older the bean, the more eggy the taste became. The rest was quite easy. Using the black salt technique to add more of an egg flavour and blending it all together with a homemade mayonnaise made for the perfect sandwich filling. Here it is for you to try. I already know, you will LOVE it.

20 Minutes

Serves 2

? kcal per serving

METHOD

1. Steam the broad beans until tender and put to one side to cool.

2. When cool, place in a processor and whiz until coarsely chopped.

3. Add to a bowl with the mayonnaise and black salt and mix together well.

4. If the mixture is a little too dry, add a dash of non-dairy milk of your choice.

This is now ready to use.

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RECIPE NOTES

Black salt loses it’s flavour quite quickly, so be sure to make this when you are going to use it straight away. If you do want to make this in advance, and keep in the fridge, mix in the black salt just before serving.

RECIPE TIPS