Not only is this recipe quick, easy and vegan friendly, it is also easily adapted to different flavours and ingredients. The mayonnaise will keep in the fridge for 3 to 5 days or can be frozen and used as and when required.
Battered dippers
Ingredients100g plain flour 250g water 30g Sosa Protempura 35g caster sugar
Courgette and tofu to size desired |
MethodWhisk the water, Protempura and sugar together and let sit for 10 minutes. Then dust in flour and give the batter a good mix before using. Whilst the batter is sitting, drain excess liquid from the tofu and chop with the courgette to the desired size. Chill the chopped mix to help ensure your dippers don’t go too soft. Form the courgette and tofu mix into dipper shapes and completely coat in the batter. Deep fry in oil until a nice golden brown is achieved. |
Chive egg free mayonnaise
Ingredients80g water 20g cider vinegar 30g chives 1 tbsp mustard 225g sunflower oil
Salt and pepper to taste
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MethodWith a hand blender, blend together the water, cider vinegar, Natur Emul, chives and mustard for 2 minutes then slowly emulsify the oil. |
