It’s BBQ season and for those that don’t like grilled steaks or burgers it’s really nice to put some veggies on the grill. Even better if marinated. I’m not going to teach you how to become a grill master, but here are some recipes for a nice marinate and vegan mayo that’s nice as a side. To elevate the experience decorate with sprouts.
The grilled vegetables on the day the photos were taken were; Potatoes, sweet potatoes, mushrooms, cauliflower, broccoli, pepper, red onion, zucchini, aubergine and carrots. But you can just use your favourite veggies.
400 ml olive oil
1 red chilli
1/2 tsp chilli flakes
2 tbsp ginger, chopped
7-8 garlic cloves
1 tbsp Indian curry seasoning
2 tbsp cilantro, chooped (optional. Also possible to use other herbs)
Peel the garlic and ginger and put everything for the marinade in a blender or food processor. Mix until smooth.
Cut the vegetable to cubes, sticks and slices. Some you don’t have to cut at all, like the mushrooms. Put in a big bowl and marinate for at least an hour before grilling.
The root vegetables need longer time on the grill so start by putting that on the BBQ. Let it sit while grilling the rest.
Vegan mayo with yellow chilli and Thai basil
200 g olive oil
100 g almond milk, unsweetened and without thickening agents
2 tsp lemon juice or apple cider
2 yellow chilli, small
A handful of Thai basil (you can also use the classic one)
Slice the chilli.
Put olive oil, almond milk, lemon juice, salt and black pepper in a pitcher jug, or something similar, and use an immersion blender to get the perfect texture. Has to be done as the video shows.
Keep in mind that this doesn’t work as well if the almond milk has other ingredients than almonds, water and salt. Doesn’t work with other types of plant milk I’ve tried nor does extra virgin olive oil work for this recipe.
When this looks like regular mayo add the yellow chilli and Thai basil and continue to blend with the immersion blender until it’s nice and smooth.
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