Homemade Eggless Mayonnaise recipe and Veg Platter | Veg Mayonnaise Recipe | Eggless Mayo

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is more affordable while maintaining a neutral flavor.

organic eggs

🥗Healthier: flaxseed meal

💰Cheaper: regular eggs

Flaxseed meal is a vegan alternative, while regular eggs are cheaper.

Take a tall jar for blending.

Add 1000 ml of raw milk into the jar.

Add a pinch of salt and crushed black pepper to taste.

Optionally, add a finely chopped garlic clove or garlic powder.

Add mustard paste to the mixture.

Pour in 250 ml of olive oil.

Add vinegar and lemon juice in equal amounts.

Use a hand blender, starting at the bottom of the jar, and blend until smooth, lifting the blender occasionally for even mixing.

Blend for approximately 5-7 minutes until the mixture thickens and emulsifies.

Transfer the mayonnaise to an airtight glass jar for storage.

Store in the refrigerator for 7-10 days.

In a separate bowl, combine chopped vegetables (carrot, sweet corn, cabbage, green chili, spring onion, coriander).

Add crushed black pepper and salt to the vegetable mixture.

Mix everything well to combine.

Take two slices of bread and optionally spread green chutney on them.

Spread the vegetable stuffing on one slice of bread and cover with the other slice.

Grease the sandwich lightly.

Use leftover vegetable mixture to top snack biscuits.

Add a little tomato ketchup on top of the biscuits for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens