These potatoes are stuffed with a variety of vegetable salad: avocado, tomato, green olives, chopped lettuce, and black beans, mixed with homemade vegan mayonnaise, prepared from Aquafaba (the liquid for cooking chickpeas). For those of you who know the concept, you already know that aquafaba is extremely versatile, but for those of you who don't, your head might explode when you imagine making mayonnaise with chickpea water. But the texture that we get through it is spectacular. If you combine it with a little garlic and black salt, you have a very faithful flavor. Potatoes stuffed with vegan mayonnaise It tastes delicious, I really plan to repeat this dish several times. I think it's a very good idea to serve your guests as a snack, since for the same cooking time, you can make 3 or 30 stuffed potatoes. This dish is designed to be served cold, as you would with a Russian salad. So before serving it has to rest a little bit in the fridge to be absolutely perfect.
Vegetarian recipe: potatoes stuffed with vegetables with vegan mayonnaise (no egg) They are very satisfying snacks, because in addition to bringing a good variety of vegetables, you are eating cooked potatoes and legumes, two foods that are not only healthy but also especially satisfying. I'm not going to roll up again, as always, just remind you that I'm on Instagram and that I upload content there that I don't share anywhere else. No more! Let's go with the recipe: potatoes stuffed with vegan mayonnaise. Potatoes stuffed with salad with mayonnaise without egg Servings: 4 halves Ingredients • 2 large potatoes • 1/2 avocado • 1 tomato • 1/4 lettuce • 1/2 pot of pinto beans • 2 tablespoons of laminated green olives • For the mayonnaise without egg: • 200 ml of aquafaba (the liquid that contains a 400 g jar of cooked chickpeas) • 350/400 ml of sunflower oil • Two cloves of garlic • 3 generous pinches of black salt Step by Step 1. We wash and cut the two potatoes in half. We leave them cooking until they can be easily pierced with a fork. Do not let them cook too much so they do not fall apart, just about 15-20 minutes so they can be easily crossed. 2. Meanwhile, we prepare the mayonnaise to let it cool. In a long jar, we place the 200 ml of aquafaba (at room temperature) and add between 350 ml and 400 ml of sunflower oil. More oil will make the mayonnaise thicker, less will make it more liquid. 3. Now, with the mixer at minimum power, we place it all the way down and, without lifting it or making movements, beat until the vegan mayonnaise is gaining density and begins to turn white. When almost everything has a creamy texture, you can raise and lower it to mix all the ingredients well. 4. Now, we add the two cloves of garlic and 3 generous pinches of black salt. We shred again, this time going up and down normally. We cook the potatoes and prepare the mayonnaise without egg 6. We keep the mayonnaise in the fridge. 7. When the potatoes are ready, let them warm. When they are warm, we empty them slightly (it is only a matter of making a small concavity in the potato of 1cm or 1.5 cm, not really emptying it, because it would break. 8. Now, we chop the lettuce, the avocado in cubes, the olives in slices and the tomato in cubes.
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