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.
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.