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2 Vegan Recipes + Nasoya Vegan Nayonaise + a Giveaway!

Posted Jul 30 2013 11:09pm

I was recently given an opportunity to try Nasoya vegan Nayonaise and review it on my blog.  Nayonaise is a vegan alternative to mayonnaise. It is made from expeller pressed oil and is a good source of Vitamin B-12 and Omega-3 ALA.

I was never much of a mayonnaise user. I thought of it as pretty unhealthy, loaded with fat and calories, so it wasn’t something that I really missed when I started following a plant based diet. I do enjoy creamy salad dressings, though, and I like to make potato salad occasionally, so finding a good vegan mayonnaise makes both of those things a possibility.

In my package, I received a jar of the regular Nayonaise, and the new Nayo Whipped. Unfortunately, the new whipped version did not survive the shipping experience.

Naysoya2

If you can’t see what is in the above picture, that is because the jar was so thoroughly smashed that all that was left was a glassy, creamy puddle. The original version survived nicely, though. And another jar of the Nayo Whipped is on its way!

Nasoya - Vegan

How did it taste? Well, it tasted like mayonnaise! It was creamy, yet light, and had a nice flavor. Nasoya recently perfected the recipe to make it even smoother, creamier and more delicious. Not only is Nayonaise vegan, it is gluten free and has only 40 calories per serving (regular mayonnaise has 90).

Nasoya has a great resource of recipes by other bloggers , but I decided to create my own. As I mentioned , Alan and I have had a friend staying with us for a few days, and even though he isn’t vegan, I’ve been having fun impressing him with how delicious vegan food can be. To that end, one day I made a seitan Shawarma Bowl, and on another I made spicy “chick’n” wings with Ranch Dressing.

I love Shawarma.  Before I was vegan, chicken shawarma was one of my favorite meals. Seitan makes a great vegan alternative though. I decided to use the Nayonaise in the sauce/marinade, and it was delicious combined with the hummus, tahini sauce, and spices.

Nasoya - nayonaise

4.3 from 3 reviews

Seitan Shawarma Bowl. Vegan
 

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3

Ingredients
  • ½ cup hummus
  • ¼ cup tahini sauce
  • ¼ cup Nasoya Vegan Nayonaise
  • 1 teaspoon garam masala
  • ¼ teaspoon cumin
  • ⅛ teaspoon ground red pepper
  • 2 tablespoons lime
  • 1 package or 8 ounces seitan, cut into thin strips
  • ½ cup mushrooms, sliced
  • ½ cup onion, chopped
  • 1 medium zucchini, sliced lengthwise
  • 1 medium yellow squash, sliced lengthwise
  • 2 cups quinoa, prepared according to package directions
  • 1 large or 2 small tomatoes, chopped
  • ½ cucumber, peeled and chopped
  • Pita Breads (optional)

Instructions
  1. Preheat oven to 375
  2. In a small bowl, combine the hummus, tahini sauce, Nayonaise, spices, and lime.
  3. In a small casserole dish, combine the seitan, mushrooms and onions.
  4. Toss half of the Nayonaise mixture with the seitan. Reserve the rest.
  5. Allow your seitan mixture to marinate for at least 15 minutes, then cover with foil and bake for 30 minutes.
  6. Combine the tomatoes and cucumber in a small bowl.
  7. Roast the zucchini and squash in a separate pan during the last 10 minutes of cooking time. Cut each slice into several pieces when cooked.
  8. To assemble the bowls: Spoon about a third of the quinoa into 3 bowls. Divide the seitan mixture and spoon on top of the quinoa. Add the vegetables. Spoon a dollop of the reserved marinade on top. Service with the cucumber and tomato mixture, additional hummus and pitas if desired.

3.2.2089

Nasoya - Nayonaise

1/2 cup Nayonaise
1/2 cup vegan creamer (I used soy creamer)
1 clove garlic, minced
1 teaspoon parsley, chopped finely
1 teaspoon dried minced onion
1/2 teaspoon Bragg’s Liquid Aminos
1/4 teaspoon ground pepper
1/2 teaspoon fresh dill, finely chopped
1/2 teaspoon celery salt

Combine all the ingredients until smooth. Add a little extra creamer if the dressing is too thick.

Nasoya - Nayonaise

For the “Chick’n” wings, you can use a prepared version ( Gardein makes a good one), or I used Gardein Crispy Tenders, dipped them in a mixture of melted Earth Balance and Sriracha and baked them at for about 25 minutes, turning once.

The nice people at Nasoya would like to give you the opportunity to win your own Nayonaise! One winner (US only please) will receive a jar each of Original Nayonaise and Nayo Whipped! Just use the Rafflecopter below to enter.


My opinion of Nayonaise is that is a tasty, healthier, vegan alternative to regular mayonnaise. It worked perfectly in both dishes I prepared and I look forward to using it in other recipes. If you would like more information about Nasoya and all of their vegan products, please check out their website .

Disclosure: I was provided with two jars of Nayonaise plus two jars as a prize. All opinions are my own.

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