Fat Free Vegan Potato Mayonnaise Recipes
VEGAN POTATO WEDGES
Here's the BEST vegan baked potato wedges recipe: crispy on the outside, soft on the inside, and perfectly salted! Perfect for dipping.
Provided by Sonja Overhiser
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
- Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer.
- Bake the potatoes for 20 minutes. Remove the baking sheet from the oven and flip the potatoes.
- Reverse the baking sheet in the oven, and bake another 15 minutes until browned and crispy. Enjoy immediately!
Nutrition Facts : Calories 129 calories, Sugar 1.3 g, Sodium 63.8 mg, Fat 5.9 g, SaturatedFat 3.7 g, TransFat 0.2 g, Carbohydrate 17.8 g, Fiber 2.7 g, Protein 2 g, Cholesterol 15.3 mg
FAT FREE VEGAN POTATO MAYONNAISE
A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used. If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy I'm using the Vegan Egg by Follow Your Heart for added thickness or you can use ½ teaspoon xanthan gum instead or leave both out completely.
Time 40m
Yield 1½ cup
Number Of Ingredients 32
Steps:
- Place all ingredients in a small blender or food processor and process smooth
- Adjust consistency with water or plant milk as desired
- Combine all ingredients except the oil in a small blender or food processor then slowly drizzle in the oil while blending to smooth
- Place the aquafaba in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
- Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified
- First prepare the potato protein by combing it with the water and pinch of baking soda (test pH for best results)
- Place the potato protein solution in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
- Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified
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- Peel and chop potatoes. You can leave the peel on for more texture if you prefer. Add potatoes to a medium/large saucepan and cover with water and some salt. Bring to a boil and then lower the heat to a simmer. Cook for about 10 minutes or until potatoes are fork-tender (but not mushy!), then drain and set aside.
- Add cannellini beans, plant-based milk, hemp seeds (or soaked cashews), garlic cloves, mustard, lime juice, vinegar, and 1/2 tsp sea salt to a blender. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside.
- In a large bowl, combine the cooled potatoes, chopped peppers, onion, and dill pickles. Pour over the dressing and stir to combine.
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- Place potatoes in a large pot, cover potatoes with 1 1/2 inch of water, add generous pinch of salt. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Pinch the potato skin with your thumb and forefinger, skin should come off with ease. Cut the potatoes into 1/2 inch cubes. Alternatively, cube the potatoes first, then boil.
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- Chop your potatoes into your desired size and place them in a pot of water on the stove. Bring to a boil and cook on low for approximately 5-10 minutes. You want the potatoes to be soft, but firm enough that they will hold their shape after mixing with the dressing.
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- Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
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- Cut and quarter the red skin potatoes (or cut into 6 pieces if they're larger). Bring a pot of water to a boil.
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- Begin cooking the potatoes while you prep the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
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