Spread #MayoKarma

From the first dollop

To the last spoonful

There are countless ways to spread #MayoKarma

Share How You Spread Good #MayoKarma

What is #MayoKarma?

Back
to top

Upload your photos to Facebook, Twitter, Instagram or Vine with #MayoKarma and Spread The Love. 

(photo settings must be public to appear below)

Back
to top

#MayoKarma Recipes

Portobello Mushroom & Tuscan Kale Stroganoff

Get the recipe

#MayoKarma Recipes

Carrot, Cabbage and Beet Slaw

Get the recipe

#MayoKarma Recipes

Veggie Ceviche Stuffed Avocados

Get the recipe

#MayoKarma Recipes

Easy Cucumber Sandwich

Get the recipe

#MayoKarma Recipes

Fire Roasted Eggplant Dip

Get the recipe

#MayoKarma Recipes

Hot Cheesy Corn Dip

Get the recipe

#MayoKarma Recipes

Waldorf Salad

Get the recipe

#MayoKarma Recipes

Asparagus Puff Pastry Tart

Get the recipe

#MayoKarma Recipes

Shredded Carrot Salad with Pistachio, Apple, Mint and Dates

Get the recipe

#MayoKarma Recipes

Vegenaise Cupcakes

Get the recipe

#MayoKarma Recipes

Curried Sweet Potato Salad

Get the recipe

#MayoKarma Recipes

Lime Mint Dip

Get the recipe

#MayoKarma Recipes

French Lentil Salad with Walnuts and Arugula

Get the recipe
Previous Next

Asparagus Puff Pastry Tart

Serves 4
Cooking time: 35 Minutes

Ingredients

  • 1/4 cup Vegenaise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed orange juice (from about 1 orange)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely grated orange zest
  • 1 garlic clove, peeled and crushed
  • 2 teaspoons kosher sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 pound asparagus, trimmed
  • 1 sheet puff pastry, thawed and chilled in the fridge
  • 1/4 cup toasted hazelnuts, chopped (optional)

Instructions

Preheat oven to 400 F

In a wide shallow dish, whisk the Vegenaise with the oil, orange juice, lemon juice, orange zest, garlic, salt and pepper. Add the asparagus and gently toss to coat. Let sit at room temperature for 30 minutes to marinate.

Meanwhile, on a large piece of parchment paper, roll puff pastry out and create an edge with fingertips. Place puff pastry and parchment on a baking sheet. Brush pastry with 2 tablespoons of marinade and poke all over with a fork.

Bake for 10 minutes and remove from oven.

Place asparagus across the inside of the puff pastry, cook for additional 15-20 minutes until crust is golden and asparagus is tender and golden brown.

Season with sea salt and freshly ground pepper and top with hazelnuts (optional). Cut into squares and serve warm or at room temperature.


Shredded Carrot Salad with Pistachio, Apple, Mint and Dates

Yields: About 5 cups
Cooking Time: 10 Minutes

Ingredients

  • 1 pound fresh carrots
  • 1/2 cup Vegenaise
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher sea salt
  • 1 cup Granny Smith apple, unpeeled and julienned
  • 1/2 cup firm pitted dates (Honey or Deglet Noor work well), sliced into rings
  • 1/2 cup toasted pistachios
  • 1/4 cup mint leaves, chiffonaded

Instructions

Shred your carrots with the food processor shred blade, or on a box grater. Will yield about 4 cups.

In a large mixing bowl, whisk lemon juice, salt, and cumin into Vegenaise. Toss remaining ingredients until evenly coated.

Serve at room temperature or chilled. If making ahead, wait to add the pistachios until just before serving to keep them crunchy.

Curried Sweet Potato Salad

Yields: About 3 Cups
Cooking Time: 45 Minutes


Ingredients

  • 4 medium sweet potatoes
  • 1 cup Vegenaise
  • 1 tablespoon agave
  • 2 teaspoons curry powder
  • 1 teaspoon kosher sea salt
  • 1/2 cup roasted salted almonds, roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup red onions, finely diced

Instructions

Preheat oven to 400 degrees.

Wrap each potato in aluminum foil, twisting at the ends. Make a foil ring slightly smaller than the base of your potato. Place wrapped potato on the ring. (see a little roasting with rings tutorial here). Roast until easily pierced with a fork, about 30-45 minutes (depending on potato size). Unwrap and cool until you don’t burn your hands when touching it. Peel and cut into large dices.

In a large mixing bowl, whisk together Vegenaise, agave, curry powder, and salt until uniformly yellow.

Add potato and remaining ingredients into the bowl with dressing, gently toss until all ingredients are evenly coated and serve. If making ahead, wait to add almonds until right before serving to keep their crunch.

Fire Roasted Eggplant Dip

Yields: About 2 Cups
Cooking time: 90 Minutes


Ingredients

  • 4 medium Italian eggplants (about 5 pounds)
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • 1/2 cup Vegenaise
  • 1/4 cup tahini paste
  • 1/4 cup fresh squeezed lemon juice
  • 3 cloves garlic, finely minced on a microplane
  • 2 tablespoons lemon rind, finely zested (from about 2 lemons)
  • 2 teaspoons coarse kosher sea salt
  • 1 tablespoon high quality olive oil

Instructions

Preheat Broiler.

Place eggplants in a foil-lined tray directly under a hot broiler for about 1 hour, flipping after 30 minutes. You will know it’s done when the skin is completely charred and splitting and then inside is soft and deflated. Don’t be scared if you hear popping from the oven, it is just the skin splitting.

When eggplant is cool enough to handle, scoop out the flesh (avoiding the burnt skin) and transfer to a strainer inside a mixing bowl or in your sink. Let the eggplant sit for about 30 minutes (it will release a ton of water as it cools, this process makes your dip less watery).

Rough chop the eggplant flesh and transfer to a large mixing bowl.

Add all the remaining ingredients besides olive oil and salt, stir to combine. Season with salt and garnish with a drizzle of the olive oil.

Serve chilled or at room temperature.

Spiced Pita Chips

Yields: 64 Chips
Cooking time: 10 minutes


Ingredients

  • 4 whole wheat pita bread rounds
  • 2 tablespoons Vegenaise
  • 4 teaspoons za’atar (If you can’t find zaatar, try any other of your favorite dried spices)
  • 1 teaspoon kosher sea salt

Instructions

Preheat oven to 350 degrees.

Cut each pita bread into eight wedges and then split the layers to make two thinner pieces. Place on two large baking sheets. Brush the pita with the Vegenaise and sprinkle with zaatar and sea salt.

Bake until the chips are crispy and golden, 8 to 10 minutes. Cool before storing in an airtight container (you can re-crisp in oven for 2 minutes if they get soft).

French Lentil Salad with Walnuts and Arugula

Serves: 4 as a main, 8 as side
Cooking time: 20 Minutes


Ingredients

  • 2 cups De Puy (or black lentils), dry
  • 5 cups vegetable broth
  • 1 cup toasted walnuts
  • 1 cup packed arugula
  • 2 tablespoons torn fresh tarragon leaves
  • 1 teaspoon kosher sea salt
  • Tofu Ingredients
  • 8 ounces extra firm tofu
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher sea salt
  • Dressing Ingredients
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tarragon vinegar (or ¼ cup white wine vinegar plus 1 tablespoon dried tarragon leaves)
  • 1/4 cup Vegenaise
  • 2 tablespoons finely diced shallot
  • 1 teaspoon country dijon mustard
  • 1/2 teaspoon kosher sea salt

Instructions

Combine rinsed and sorted lentils with broth and bring to a boil. Turn down heat and simmer with lid tilted for about 15 minutes, until just tender (Do not overcook or your salad will be mushy). Drain and rinse under cold water. Set aside to dry.

While lentils are cooking, drain and crumble your tofu and place between two layers of paper towels or a tea towel on a baking sheet. Place a heavy weight on top (a cast iron skillet or a pan with books works) for about 20 minutes. Transfer dried tofu to a mixing bowl and combine with lemon juice and salt.

Combine all dressing ingredients in a mason jar and shake to mix (or whisk in a bowl)

Toss lentils, arugula, and walnuts with dressing. Gently fold in tarragon leaves and tofu.

Let sit for at least a half hour in the fridge before serving to let the dressing soak into the lentils. Season again with salt. Serve cold or at room temperature.

Hot Cheesy Corn Dip

Yields: About 2 Cups
Cook Time: 35 Minutes

Ingredients

  • Kernels from 3 ears fresh sweet corn (about 3 cups)
  • 3/4 cup Follow Your Heart cheddar shreds
  • 1/2 cup Vegenaise
  • 1/2 cup diced canned green chilies (preferably Hatch chilies)
  • 1/2 cup scallions, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher sea salt

Instructions

Preheat oven to 350 degrees.

Lightly grease a small casserole dish with cooking spray.

Pulse corn in food processor until chopped but still chunky, about six 5-second pulses.

Transfer corn to a large mixing bowl and stir in remaining ingredients. Salt to taste.

Scoop into greased casserole dish and bake, uncovered, for 30 minutes until edges are bubbly and golden. Let rest for 5 minutes and serve with your favorite tortilla chips.

Portobello Mushroom & Tuscan Kale Stroganoff

Serves: 4
Cook time: About 30 minutes

Ingredients

  • 1 12-ounce package of wide pasta noodles (like fettucini)
  • 3 tablespoons vegan butter or olive oil
  • 1 1/2 cups yellow onion, medium diced (about 1 medium onion)
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried paprika
  • 2 pounds portobello mushrooms, stems removed and cut into ¼ inch slices
  • 3 tablespoons all-purpose flour
  • 2 cups vegan beef flavored broth (I use the jarred Better Than Bullion No-Beef to make my broth)
  • 1 bunch of lacinato kale, stems removed and cut into bite sized pieces
  • 3/4 cup Vegenaise
  • 1/2 cup italian flat-leaf parsley leaves, roughly chopped, plus a few for garnish
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon black pepper, freshly ground, plus more for garnish

Instructions

Cook your pasta in salted boiling water to package instructions.

While pasta is cooking, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook until softened and just turning golden, about 5 minutes. Add the garlic and paprika, then cook for 1 minute, just until garlic is fragrant.

Turn up the heat to high, add mushrooms and cook, stirring often, until mushrooms release their juices and start to brown, about 5-7 minutes.

Sprinkle in the flour and whisk with a fork to combine. Cook for 1 minute. Pour in broth and bring to a simmer then decrease the heat to medium-low. Cook for 10 to 12 minutes.

Add kale and cook additional 1-2 minutes, just until leaves start to soften and wilt.

Remove pan from heat and immediately stir in the Vegenaise, parsley, salt and black pepper.

Drain noodles and add to the pan with the mushrooms, gently toss to combine. Plate and garnish with parsley and serve hot.

Veggie Ceviche Stuffed Avocados

Serves 8
Cooking Time: 15 Minutes + Chill Time

Note: Dice all of your ingredients into a consistently small size for the proper presentation and texture. Save a little bit of each item for garnish!

Ingredients

  • 1/4 cup Vegenaise
  • 1 tablespoon lime juice + 1 teaspoon
  • 1/2 teaspoon inch kosher sea salt
  • 1 14.8 ounce jar of hearts of palm, drained and finely diced
  • 3/4 cup roma or cherry tomato, seeds removed and finely diced
  • 3/4 cup peeled cucumber, finely diced
  • 1/4 cup unpeeled radish, finely diced
  • 1/4 cup finely diced red onions
  • 1/2-1 whole jalapeno (depending on desired spice level), finely diced
  • 2 tablespoons fresh cilantro leaves, chopped
  • 4 just ripe avocados

Instructions

Whisk together lime juice, salt, and Vegenaise in a large bowl. Add all the remaining ingredients, besides avocados and teaspoon of lime juice, and gently toss with dressing. Season with salt. Chill filling until ready to use, at least 30 minutes.

Immediately before serving, slice avocados in half lengthwise and remove pits. Scoop out most of the flesh, leaving ¼ inch around the outside edge (for beauty) and reserve avocado flesh for another use. Squeeze reserved lime juice over avocado halves. Spoon chilled ceviche filling into the avocados and serve.

Vegenaise Cupcakes

Credit: luxhippie.tumblr.com

Ingredients


Cake

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup Vegenaise®
  • 1 cup soy milk or other milk substitute
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional, not shown in picture)

Ricemellow Cream Cheese Frosting

  • one 8 oz container of vegan cream cheese
  • 1/2 cup Suzanne's Ricemellow cream
  • 1/4 cup powdered sugar (optional, do a taste test before adding)
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, stir together flour, cocoa powder, salt and baking soda.
  3. In a large mixing bowl, combine Vegenaise®, sugar, soy milk and vanilla. Mix together with a high-speed hand mixer. Once a creamy consistency, add the dry ingredients and continue mixing until a batter forms. Fold in chocolate chips if using.
  4. Pour batter into a greased 9x13 inch baking pan, or cupcake molds.
  5. Cook for 25 minutes, test the cake to see if it's done by inserting a toothpick into the center, the toothpick should come out clean with no cake on it. If cake is not done, cook for a few more minutes then test with a toothpick again. Once complete, remove from oven and let cool completely before frosting.
  6. In the meantime, in a medium bowl, combine cream cheese, ricemellow cream and vanilla, beat with an electric hand mixer until smooth. Do a taste test, if it's not sweet enough, add some powdered sugar (around 1/4 cup).
  7. Frost cupcakes, may need to refrigerate the cupcakes for a few hours if you want the frosting to really harden.

Lime Mint Dip

Ingredients

  • 1 cup Original Vegenaise®
  • Juice from 1 lime
  • 4 mint leaves, finely cut
  • Salt & pepper to taste

Directions

Mix these 5 ingredients to taste and use as a dip for just about anything and everything!

Carrot, Cabbage and Beet Slaw

Credit: Feastie.com

Ingredients


Salad

  • 3 medium carrots, grated
  • 3 cups coarsely shredded green cabbage
  • 3 cups coarsely shredded purple cabbage
  • 1 beet, fined sliced into strips
  • 1 cup minced purple onion
  • 2 teaspoons dill weed

Dressing

  • Juice from 1/2 lemon
  • 1 1/2 cups Vegenaise®
  • 1 tablespoon agave

Directions

  1. Mix the carrots, cabbage, beet, onion and dill.
  2. Next make the dressing: mix the lemon, Vegenaise® and agave.
  3. Add the dressing to the salad and mix.
  4. Chill until ready to serve.
  5. Top with a sprinkle of extra dill, salt and pepper.

Easy Cucumber Sandwich

Ingredients


  • Vegenaise®, spread on bread
  • Sliced cucumber
  • Sliced avocado
  • Sliced tomato
  • White vegan bread

Waldorf Salad

Ingredients

  • 2 stalks celery, sliced
  • 1 cup walnuts (broken pieces)
  • 2 apples (Fuji, Pink Ladies or Granny Smith)
  • 1 cup raisins
  • 3 tablespoons Original Vegenaise®
  • Juice from 1/2 a fresh lemon
  • Salt and pepper to taste

Directions

Mix all ingredients together and enjoy!