Crush Vegan Mayo + Bonus Vegan Recipe!

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On the quest to eat cleaner and be nicer to the world we've been incorporating more and more vegetarian and vegan dishes into our repertoire. Every now and then that leads into stumbling upon an amazing new ingredient or product and that definitely has to be said for these two egg free mayos from Crush Foods. Made with cold pressed extra virgin rapeseed oil these little wonder jars are egg free, dairy free, gluten free, vegetarian and vegan and come with a very reasonable price tag of £2.95. They come in 2 varieties, Garlic Mayo and Chipotle Mayo.

Upon initial tasting I wasn't as wowed over by these as I'd of hoped, I'm a huge lover of mayo and if you compare these and a normal full fat egg mayo there's not many similarities at all, but once you start adding them to dishes it's a whole different story. I'd describe them more as a dressing or general condiment but both equally pack a punch! I was most looking forward to trying the chipotle mayo as I'm a major fan of anything with chipotle but we've found the garlic version so versatile, literally incorporating into so many dishes from a simple mushrooms on toast with parsley and sriracha to pasta bakes for lunches. I've put a little vegan recipe together for the new garlicky love of my life, so read on if you like what you saw above!

You'll need: 1 big sweet potato, half a can of chickpeas, half a lemon, handful of baby plum tomatoes, bunch of parsley, Crush Garlic Mayo.

Method:

Preheat your oven to around 180 degrees. Whilst it's heating up slice your sweet potato into 3 giant wedges and place them flesh side up in a baking tray. Season with salt and then add to the oven for around 20 minutes.

Whilst your potatoes are baking, season the chickpeas with cumin, dried coriander, paprika and rapeseed oil.

Slice your tomatoes into small chunks, finely dice the parley and mix together in a bowl. Squeeze over the lemon half and leave to marinate.

After 20 minutes remove the potatoes from the oven, flip them over so the flesh is face down and then add the chickpeas to the baking tray. Return to the oven for a further 30 minutes.

Once baked, plate up the sweet potatoes, scatter over the crunchy chickpeas, spoon on your flavour packed tomatoes and then finish with a good helping of Crush Garlic Mayo all over.

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