I want to veganize this wet salad recipe.
- Probably gonna replace the spaghetti with beans, at least once I’ve done a test run.
- I’d like to partially or completely replace the mayo with something less fatty, maybe cashew? Hopefully some black Himalaya salt can emulate the egg flavor.
- 500g (17.5oz) spaghetti (dry weight)
- 600-700g (21-25oz) smoked sausage (about 1/3" pieces?) - Seitan w/liquid smoke, probably.
- 5-7 hard boiled eggs (diced/chopped or mashed even) - nothing I guess
- 3 apples (chopped)
- 1 tbsp mustard
- 300-350g (10.5-12.5oz) mayonnaise - I figure using a cashew based cream I can replace both mayo and egg at once. Might add some mayo or oil if the salad needs fat.
- 500-600g (17.5-21oz) pickled cucumber (vinegar, not brine - chopped)
Stir in some milk if the salad starts getting dry.
I’d love some instructions on the mayo/egg replacement, as well as the smoked sausage, to make sure the chances of success are as high as possible on the first try.
A soft tofu for the egg?
I haven’t made it but people seem to have success with aquafava mayo.
That could also work. I’ve only made it once and it ended up pretty runny, but that shouldn’t cause any real issues in this case.
Tofu and black salt for the egg, with nooch if you want the flavor of the yellow. I’d do tahini for the mayo
I’ll try out scrambled tofu for the first time to see if I feel it would work. Thanks for the suggestion.
I’d use baked soy curls with smoked seasonings for the sausage. Just hydrate soy curls in soy sauce, water, smoked paprika, liquid smoke, nooch. Bake 350 until they are chewy as you’d like.
Chopped hearts of palms for the boiled eggs
Silken tofu mixed with vinegar and seasonings for the mayo
I’ll see if soy curls are available online in my country. I haven’t seen any when shopping for ingredients so far. If it’s basically the same as soy chunks I can probably substitute that. Heart of palms is something I’d have to look around for. Probably won’t be the first idea I try out, but I definitely want to give it a shot at some point. Thanks!
I think this might be a hell of a challenge with the amount of meat and eggs that go into the salad.
My advice: look for a vegan salad recipe that has some similarities and add ingredients from this recipe like the apples en the pickled cucumber and maybe a vegan sausage if you want. The black Himalaya salt is a good idea too.
Maybe look for a vegan potato salad and switch out the potatoes or something like that
Yeah, it would certainly be scaled down in my case. Working backwards from a somewhat similar recipe is a pretty good idea.
