LEARN HOW TO MAKE A THICK VEGAN MAYO (NO SOY) + A DELICIOUS CHICKPEA TUNA RECIPE

LAY HO MA! After making this incredible thick vegan mayonnaise, you're never go back! Plus, you'll be able to then make this phenomenal chickpea tuna recipe and eat that on literally everything! Join me in this episode and learn how to make the best thick vegan mayo and chickpea tuna right at home! Let's begin


VEGAN CHICKPEA MAYO RECIPE

Ingredients:
3/4 cups canned aquafaba
1 tbsp chickpeas
1 tbsp lemon juice
1 tbsp dijon mustard
3 cups avocado oil
pinch of salt

Directions:
1. Add the aquafaba, 1 tbsp chickpeas, lemon juice, and dijon mustard into the blender. Blend on high to liquify the chickpeas. Then, turn the blender down to medium low (#3 on the Vitamix model) and slowly pour in the avocado oil. When the mayo thickens to the point where it cannot take any more oil, it's done
2. Transfer the mayo to a container and fold in salt to taste. The mayo can keep for several weeks in the fridge


CHICKPEA TUNA RECIPE

Ingredients:
2 x 400ml canned chickpeas
1/2 onion
20g fresh dill
1-2 sticks green onion
1 1/2 tbsp soy sauce
splash of toasted sesame oil
2 tbsp lemon juice
1/2 cup mayo

Directions:
1. Add all of the chickpea tuna ingredients into a food processor and blend for a few seconds. Be careful not to over blend. Add more chickpeas if too runny
2. Enjoy with flatbread, toast, or crackers topped with fresh tomato and micro greens


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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