Steamed vegetables: a recipe quick and delicious thanks to the egg-free mayonnaise

Steamed vegetables are the ideal side dish for those who want to fill up on vitamins with a light cooking method that allows you to preserve all the nutrients of the vegetables. In addition to the benefits, steam cooking also has positive effects on taste because it enhances the flavors and compactness of foods without covering them. In this recipe, steamed vegetables are mainly winter vegetables – white cauliflowers, purple cauliflowers and broccoli – along with the classic potatoes. We have accompanied the dish with a fake mayonnaise, made without eggs, instant and delicious, which can be prepared in a few simple steps. Try the recipe and tell us what you think.

How to prepare steamed vegetables

Take the florets from broccoli and cauliflowers (1). Then peel the potatoes and cut them in half. Rinse everything under running fresh water and set aside.

Arrange the vegetables in the baskets for steaming – in bamboo, steel or plastic for the electric steamer – taking care to arrange them in a single layer to facilitate cooking (2). If you use colored vegetables, such as purple cauliflowers, arrange them next to the darker vegetables to avoid "dirtying" the lighter ones. Arrange baskets one on top of the other, close with the lid and place them on a pan with boiling water. Cook for about 20 minutes.

In the meantime, prepare the fake mayonnaise by collecting the rice oil and the soy milk in a narrow and long mixing bowl (3). Add the salt and a spoonful of vinegar, then blend until you see the mixture become clear, homogeneous and frothy.

Remove the vegetables from cooking as soon as they are soft but still al dente. Season them with salt, pepper and a drop of oil; finally serve them with the fake mayonnaise (4).

Preservation

You can preserve the steamed vegetables for 1 or 2 days tightly closed in an airtight container: but we advise you to enjoy the dish immediately to avoid losing the compactness of the vegetables.