I was lucky enough to find myself in Fitzroy, Melbourne a few weeks back attending a 5 rhythms workshop. I hadn’t been to Melbourne for three years so it was a pleasant surprise to see that even more vegan restaurants, cafes and shops had opened up.

One morning before my class I took a stroll to Smith and Deli and was amazed by all they had to offer there and also by how busy this gorgeous sandwich/salad/breakfast takeaway joint was.

I ordered an artichoke and broad bean salad for my lunch, a vegan bagel with vegan cream cheese for my breakfast and bought a sneaky packet of vegan lollies. On leaving the deli out of the corner of my eye I saw a sign saying vegan egg mayonnaise. It made me think of how my parents would pack egg sandwiches for picnics and it had me curious. I had tried to make vegan egg mayonnaise once before but never tried it out on a sandwich. So when I returned home after my glorious time away I set out to try a few egg mayonnaise recipes.

The first one I made was the tofu one and as soon as I made it I sent an sms to a vegan friend to tell him ‘Ive made egg mayonnaise’. He happened to be in the area so popped in and tasted it and exclaimed ‘wow this is like egg mayonnaise but nicer.’ It’s really worth a try.

Then I decided for those who aren’t good with soy you might like to try it with chickpeas so there are two recipes I share with you.

I used black salt – which smells like eggs actually. It is a more sulfurous salt so has a gassy smell, I was worried it would cause me to have gas but it was totally fine. It is reported to have actual health benefits as it has lots of minerals in it. I am happy to just use it on occasion rather than all the time though as the taste is strong.

If you make this recipe please take a photo and share with me either via email or on the recipe and meal ideas facebook page.

Tofu ‘Egg’ Mayonnaise

375 g block of firm tofu
1 stalk of celery diced
2 spring onions diced
1 tbsp finely chopped parsley
1 tbsp finely chopped dill
½ cup vegan mayonnaise
2 tsp Dijon mustard
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1 clove cooked garlic (optional)
¼ tsp turmeric powder
¼ tsp paprika
½ tsp black salt
a pinch of cayenne (optional)
salt and cracked pepper to taste

1. Squeeze the tofu to get some liquid out then crumble into a bowl. Don’t make the pieces too small, you want it to resemble mashed egg.
2. Add the chopped herbs, onion and celery.
3. In another bowl mix the rest of the ingredients together to form a dressing then fold this into the tofu mix.
4. Add pepper to taste and salt if needed.

Chickpea ‘ Egg Mayonnaise

400g cooked chickpeas mashed with a potato masher
1 stalk of celery finely diced
2 spring onions finely diced
¼ cup chopped dill pickle
1 tbsp finely chopped parsley
1 tbsp finely chopped dill
4 tbsp vegan mayonnaise
1 ½ tsp dion mustard
1 clove cooked garlic
3 tsp lemon juice
½ tsp black salt
salt and pepper to taste

1. Add the chickpeas, herbs, celery, onion and dill pickles to a bowl.
2. Mix all of the other ingredients together to make a dressing.
3. Fold the dressing in with the chickpea mixture and check for salt and pepper
Chickpea Mayonnaise

Foundation Course - Only 6 Spots Left!

I know I keep going on about the foundation course but I can’t help myself. We just finished the September 3 day course and it was fantastic. The food that the students made was sensational and I am so happy to know that they will all continue to cook like this on their return home. Their plans for incorporating more vegan, organic, healthy and delicious food on their return home are in place. There are only 6 more spots left for this year, as the October course is fully booked. Don’t miss out on the November/ December intake. Come along and immerse yourself in three full days of cooking.
Read More
Foundation Course Meal

Categories:Snacks/Sides Sauce/Dips

Tags:Tofu Mayonnaise chickpeas

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