Hello everyone! Today I’m sharing my midday meal with you: some potatoes stuffed with salad with vegan mayonnaise. Taking advantage of the fact that it’s so hot that you only want fresh things, I’ve prepared a «remastering» of a dish that in my house, when I was little, we used to make. Actually, we loved anything that was “stuffed with…”.

These potatoes are stuffed with a variety of vegetable salad: avocado, tomato, green olives, chopped lettuce,  and pinto beans, mixed with homemade vegan mayonnaise, prepared from Aquafaba (the liquid from cooking chickpeas). For those of you who know the concept, you already know that aquafaba is extremely versatile, but for those of you who don’t, your head may explode when you imagine making mayonnaise with the chickpea water. But the texture that we take through it is spectacular. If you combine it with a little garlic and black salt, you have a very faithful flavor.


2 large potatoes
1/2 avocado
1 tomato
1/4 lettuce
1/2 can of pinto beans
2 tablespoons of sliced green olives

For the eggless mayonnaise:
200 ml of aquafaba (the liquid contained in a 400 gr pot of cooked chickpeas)
350 / 400 ml of sunflower oil
Two cloves of garlic
3 generous pinches of black salt

Step by step

  1. Wash and cut the two potatoes in half. Let them cook until they can be easily pierced with a fork. Don’t let them cook too much so they don’t fall apart, just about 15-20 minutes so they can be easily pierced.
  2. Meanwhile, prepare the mayonnaise to let it cool. In a long pot, we place the 200 ml of aquafaba (at room temperature) and add between 350 ml and 400 ml of sunflower oil. More oil will make the mayonnaise thicker, less will make it more liquid.
  3. Now, with the mixer at minimum power, we place it at the bottom and, without lifting it or make movements, we beat until the vegan mayonnaise thickens and begins to turn white. When almost everything is creamy in texture, you can turn it up and down to mix all the ingredients well.
  4. Now, add the two cloves of garlic and 3 generous pinches of black salt. We grind again, this time going up and down normally.
  5. We try the mayonnaise and, if we don’t want it with more garlic flavor or more “egg” flavor, we add more garlic or black salt, respectively .
    We cook the potatoes and prepare the mayonnaise without eggs

    We cook the potatoes and prepare the eggless mayonnaise

  6. Put the mayonnaise in the fridge.
  7. When the potatoes are ready, let them cool. When they are warm, we empty them slightly (it is only a question of making a small concavity in the potato of 1cm or 1.5 cm, not really emptying it, because it would break.
  8. Now, we chop the lettuce, the diced avocado, sliced olives, and diced tomato
    We prepare the salad for the stuffed potatoes

    We prepare the salad for the stuffed potatoes

  9. We mix the vegetables with generous mayonnaise and fill the potatoes generously.
  10. You can put them in the fridge for 20 minutes to give them the perfect cold finish or eat them now… That’s up to you!
    We mix vegan mayonnaise with vegetables

    We mix the vegan mayonnaise with the vegetables

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