Serves 2 as a side dish
2 tsp white or dark miso to season whole base mayo
2 tbsp vegetable or sunflower oil
1 tbsp sesame seeds
Basil leaves for garnish
Makes approx 400g stock mayonnaise
125ml unsweetened soy milk
2 tsp apple cider vinegar, plus extra for seasoning
110g sunflower oil
100g rapeseed oil
1 lemon, juiced
Sea salt and white pepper
A great tip from Jennifer Irving is an alternative method of cooking, to simply dry ‘fry’ your courgettes and aubergines, warm a non stick pan lined with baking parchment and lightly colour on both sides, do not allow the pan to get too hot. Whilst warm dress with a squeeze of lemon juice rather than the extra 2 tbsp oil. Using this method will reduce the oil content of your overall dish.The aubergine will take longer than the courgette and cook in batches as per the recipe. If using this method do make sure your aubergine is really thin!
Ingredients Information & Alternatives
Soy milk – a good source of vegan protein, small amounts of vitamin K and phosphorus (check the carton for added sweetener).
Alternative – rice milk
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