Vegan Archives

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Dressing recipes

Vegan mayo

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 cloves garlic, minced
1 lemon, juiced
2 t Dijon mustard
12 canned chickpeas, plus 3 T chickpea brine
½ cup canola oil
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Mix the garlic, lemon juice, mustard, chickpeas and chickpea brine in a tall container (such as a water jug), then blend using a stick blender at high speed until smooth.

Slowly drizzle in the sunflower oil while blending until it forms a creamy, smooth emulsion.

Transfer the mixture into a bowl and slowly drizzle in the olive oil, whisking continually. Season to taste.

Cook’s note: Store in an airtight container in the fridge for up to a week.

Browse more vegan recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Cinnamon, apple and vanilla oat bowl

Buffalo wing-style cauliflower tacos

Hummus, falafel and pita crouton salad

Vegan “crab” cakes

Simple soya avocado salad

Tropical smoothie bowl

Ceviche-style summer squash

Green salad with roast walnuts and avocado oil dressing

Avocado, kale and tahini toast

Butter bean-and-pea burgers with smashed avocado

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Vegan mayo

Vegan mayo

Ingredients

Method