Broad Bean Mayonnaise Sandwich Filling
Posted on August 17, 2013 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
160 g ( 6.5 oz ) broad beans (use larger beans and not baby beans for this dish)
4 tablespoons vegan mayonnaise, shop bought or recipe here
1/2 teaspoon black salt ( kala namak )
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.
.
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
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mock Tuna and Mayonnaise Sandwich Filling
Posted on January 7, 2013 by The Gourmet Vegan - No Comments
Mock Tuna and Mayonnaise Sandwich Filling
When asked to try and come up with a vegan version of the classic tuna and mayonnaise filling, I wanted to come up with something that was as close as possible in respect of taste and looks and could be made at home with easily available ingredients. Some of the ingredients may surprise you but I am sure you will be making this time and time again. Close your eyes! Somehow quite hard to tell the difference. This could be used as a Jacket Potato topping also.
| 20 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 tin GranoVita Mock Duck in Gravy, drained
NOTE : I have used the mock duck by GranoVita as this is the best brand to use for this recipe. The gravy that the duck sits in gives the mock duck a taste and texture that blends with the other ingredients. I recommend you use this brand, but if you need to use another brand, of course, do so! Here is the link for GranoVita
http://www.granovita.co.uk/product-categories/savouries/granovita-mock-duck/
60ml (quarter cup) unsweetened soya milk
1 heaped teaspoon cornflour
30ml vegetable oil
20ml olive oil
2 teaspoons cider vinegar
1/2 teaspoon agave nectar
1/2 teaspoon mustard powder
1/3 teaspoon sea salt
A separate 30ml unsweetened soya milk
1 very small pinch black salt (optional)
2 tablespoons tinned sweetcorn (optional)
METHOD
Start by making the mayonnaise as follows.
1 Mix the cornflour in a cup with the 60ml unsweetened soya milk. Stir well to remove any lumps and place in a pan over a medium/low heat and Whisk continuously until mixture becomes thick. See Pictures to right
2 Remove from heat and allow the mixture to cool for a few minutes.
3 Now gradually add the oils to mixture (vegetable and olive), 1/2 teaspoon at a time, whisking for 5/10 seconds at a time. You will notice at times the mixture seems to separate, but as you continue whisking it will eventually come back together and once all of the oil has been incorporated you will end up with something that resembles a very thick mayonnaise.
4 Now using the other 30ml of soya milk, do the same, gradually adding, little by little and whisking, until the milk has also been incorporated in the mix. This mixture will now resemble mayonnaise.
5 Now add the remaining ingredients – vinegar, agave, mustard, salt and black salt if using. Continue to whisk of for 1-2 minutes until well mixed. Taste for seasoning and the mayonnaise is finished.
To make the filling
6 Take the mock duck and place in a pestle and mortar to get fine strands of the mock duck that resemble the texture of tuna. Place in the mayonnaise, add the sweetcorn and stir together well. The filling is complete.
RECIPE NOTES
Note on black salt – If you can get this ingredient, it has a very potent sulfur smell, and when added in very small quantities to dishes, can give the taste effect of boiled egg.
RECIPE TIPS
You can use a good quality vegan mayonnaise to speed up the recipe, but it really is worth making your own.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
