Type what you have

Ingredients

• ✓ vegan mayonnaise
• blueberry
• all-purpose flour
• white sugar
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place blueberries into an 8-inch square baking dish.
3. 3 Stir together flour, white sugar, brown sugar, and cinnamon in a medium bowl. Stir in vegan mayonnaise until the mixture resembles coarse crumbs. Sprinkle the mixture over the top of the berries.
4. 4 Bake in the preheated oven until the filling is bubbly and the top is lightly browned, 35 to 40 minutes.

By Kir

Ingredients

• ✓ vegan mayonnaise
• whole-grain english muffin
• avocado
• tomato
• lettuce leaf

Instructions

1. 1 Spread 1 tablespoon mayonnaise over each half of the English muffin. Add avocado and tomato slices. Top with lettuce.

By Sarah Stensberg

Ingredients

• ✓ vegan mayonnaise
• olive oil
• water
• bread crumb
• tofu

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with olive oil.
2. 2 Stir mayonnaise and water together in a bowl. Place bread crumbs in a separate bowl.
3. 3 Dip tofu slices in the mayonnaise mixture; press tofu into the bread crumbs until fully coated. Place coated tofu in the prepared baking dish.
4. 4 Bake in the preheated oven until tofu is fully cooked and breading is browned, about 45 minutes.

By ChrissyintheKitchen

Ingredients

• ✓ vegan mayonnaise
• beet
• pea
• red onion
• onion powder

Instructions

1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Ingredients

• ✓ vegan mayonnaise
• coleslaw mix
• sucralose sweetener
• olive oil
• white vinegar
• poppy seed
• salt

Instructions

1. 1 Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
2. 2 Refrigerate coleslaw for at least 2 hours before serving. Serve cold.

By Bethany

Ingredients

• ✓ vegan mayonnaise
• agave nectar
• white vinegar
• broccoli
• carrot
• red onion
• bell pepper
• raisin
• walnut

Instructions

1. 1 Mix vegan mayonnaise, agave nectar, and vinegar together in a large bowl until well blended. Add broccoli, carrots, red onion, bell peppers, raisins, and walnuts and toss to coat.
2. 2 Place in the refrigerator for at least 2 hours before serving.

By Alex

Ingredients

• ✓ vegan mayonnaise
• water
• agave nectar
• apple cider vinegar
• chili powder
• garlic powder
• onion powder
• cumin
• lime juice
• cayenne pepper

Instructions

1. 1 Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight container for 5 to 7 days.

By Jamie Lang

Ingredients

• ✓ vegan mayonnaise
• celeriac
• water
• lime juice
• brown mustard
• horseradish
• olive oil
• salt
• black pepper

Instructions

1. 1 Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
4. 4 Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
5. 5 Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
6. 6 Serve fries immediately with vegan mayo on the side.

By Buckwheat Queen

Ingredients

• ✓ vegan mayonnaise
• rotini pasta
• broccoli
• olive
• dill pickle
• tomato
• dill pickle juice
• dill
• dill
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Ingredients

• ✓ vegan mayonnaise
• cashew
• white miso paste
• lemon juice
• white vinegar
• water
• parsley
• dill weed
• mushroom powder
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
2. 2 While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
3. 3 Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
4. 4 Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
5. 5 Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

By Joshua Lawrence Austill

Ingredients

• ✓ vegan mayonnaise
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• yellow onion
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• paprika
• turmeric
• salt
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ vegan mayonnaise
• cilantro
• cucumber
• carrot
• daikon
• jalapeno pepper
• olive oil
• french baguette
• sriracha sauce
• tempeh
• nori seaweed
• garlic
• shallot
• fermented black bean paste
• shiitake mushroom
• water
• tamari soy sauce
• vegan worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7. 7 Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

By Buckwheat Queen

Ingredients

• ✓ vegan mayonnaise
• olive oil
• water
• soy flour
• bread crumb
• herbes de provence
• garlic powder
• salt
• black pepper
• cayenne pepper
• zucchini
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Ingredients

• ✓ vegan mayonnaise
• whole-wheat elbow pasta
• bell pepper
• corn
• celery
• red onion
• white vinegar
• mustard
• white sugar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
2. 2 Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
3. 3 Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

By btnymeg

Ingredients

• ✓ vegan mayonnaise
• heart of palm
• avocado oil
• seafood seasoning
• salt
• black pepper
• celery
• shallot
• lemon
• caper
• dill weed
• sesame seed
• sandwich roll
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pat hearts of palm dry and place in a medium bowl. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Stir together vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, and sesame seeds in a large bowl until well combined; season with salt. Add roasted hearts of palm and toss to coat.
5. 5 Brush the tops of sandwich rolls with olive oil. Toast in a large skillet over medium-high heat until lightly browned, about 1 minute.
6. 6 Add hearts of palm mixture evenly to each toasted roll to serve.

By I814U2

Ingredients

• ✓ vegan mayonnaise
• garlic
• lemon juice
• salt
• black pepper
• olive oil
• rosemary
• garlic
• kosher salt
• black pepper
• parsnip
• baby red potato
• baby carrot
• red onion
• lemon zest

Instructions

1. 1 Combine mayonnaise, garlic, and lemon juice in a small bowl; season with salt and black pepper. Chill in the refrigerator until ready to serve.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer instructions.
3. 3 Combine olive oil, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl; set aside to blend flavors.
4. 4 Combine parsnips, potatoes, carrots, and onion in a large bowl; stir in olive oil-rosemary mixture until vegetables are evenly coated.
5. 5 Place a single layer of vegetables in the air fryer basket; add a rack and another single layer of vegetables on rack. Set remaining vegetables aside. Air fry vegetables for 15 minutes.
6. 6 Transfer air-fried vegetables to a plate and keep warm, or continue air frying, in 5 minute intervals, until vegetables reach desired doneness and browning.
7. 7 Place remaining vegetables in a single layer in the air fryer basket, adding the rack and another single layer of vegetables if needed. Air fry until vegetables reach desired doneness and browning, about 15 minutes, checking for doneness, as needed. Serve with aioli; garnish with lemon zest.

By Bibi

Ingredients

• ✓ vegan mayonnaise
• soy cheese
• vegetarian ground beef substitute
• black pepper
• garlic
• italian seasoning
• tomato
• pea
• celery
• carrot
• yellow onion
• vegetable oil
• salt
• vegan cream cheese substitute
• olive oil
• soy milk
• russet potato

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.
3. 3 Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
5. 5 Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
6. 6 Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
7. 7 Spread vegetarian meat substitute mixture into the bottom of the baking dish.
8. 8 Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
9. 9 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
10. 10 Enjoy!

By VeggieChefLaura

Ingredients

• ✓ vegan mayonnaise
• cucumber
• carrot
• savoy cabbage
• avocado
• nori
• sriracha sauce
• garlic
• onion
• olive oil
• firm tofu
• salt
• white sugar
• rice vinegar
• vegetable oil
• salt
• water
• short-grain sushi rice

Instructions

1. 1 Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or a thin wooden spoon. Reduce the heat to low, cover, and cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
2. 2 Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from the heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until mixture is slightly wet and sticky but not gooey; you may not need all of the liquid.
3. 3 Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
4. 4 Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
5. 5 Mix vegan mayonnaise and Sriracha together in a small bowl.
6. 6 Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
7. 7 Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
8. 8 Remove sushi roll from the plastic wrap, slice into pieces, and top with the Sriracha mayonnaise.

By i-have-the-munchies

Ingredients

• ✓ vegan mayonnaise
• black pepper
• salt
• soy sauce
• cider vinegar
• red chile sauce
• lemon juice
• vegetable seasoning
• sesame seed
• ginger
• green bean
• red bell pepper
• black pepper
• salt
• cayenne pepper
• garlic
• teriyaki sauce
• coconut oil
• soy sauce
• firm tofu
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2. 2 Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
3. 3 Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
4. 4 Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

By Ga Briem