Here's a two-for-one! Eggless mayonaise from The Homemade Vegan Pantry and the Korean BBQ Portobello Burger from Isa Does It.
The mayo was an interesting experiment - I've always heard that it's a fickle condiment to make, especially in the home kitchen. This was sweeter than I expected and took a long time to thicken - about ten minutes. When it did thicken, you definitely still couldn't flip the jar upside down without expecting a mess. It held together for a few days then separated into a vinegar-y sauce. I'd try this again, maybe in a smaller quantity. Now, the burger was pretty good. The bbq sauce recipe is worth making on its own and I used it to marinate some tofu later in the week. However, the burger recipe calls for kimchi, and as much as I love fermented things, kimchi just doesn't do it for me. If kimchi is your thang, this burger recipe is great! For me, I'll probably keep the bbq sauce and just make some marinated tofu sandwiches.
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