vegantravels (vegantravels) wrote in vegancooking,

Vegan 'Shuba' Salad

Layered salad with potatoes, beets and mushrooms:

 photo IMAG3027_zpsd749c90d.jpg

Ingredients:

- 1 jar of Soy-free Vegannaise (or any other vegan mayonnaise)
- 5 large potatoes
- 5 average beets
- 1/4 yellow onion, chopped finely
- 4 packages of oyster mushrooms
- 2 large carrots
- whole black marinated olives (canned)
- some fresh parsley


Preparation:

Boil potatoes, beets and carrots until ready - carrots and potatoes will be ready in about 20-30 minutes (just pierce them with knife to see if they're good), and beets would take about an hour. Take them out, cool, peel and shred - I used food processor shredder. Potatoes are better shredded manually, because food processor just mashed them, but beets and carrots were totally fine. While boiling the vegetables, chop finely and lightly saute the oyster mushrooms, add salt and black pepper, then cover with lid and leave cooking for about 10 min on low.
Put all of the ingredients into separate bowls, get an extra large bowl (glass if possible) and a large wooden spoon and start layering your 'salad':
- layer of shredded potatoes
- mushrooms
- tiny bit of onions
- thin layer of vegannaise
- beets
- carrots
- thin layer of vegannaise
- potatoes
- mushrooms
- onions
- thin layer of vegannaise
- beets ...
... Keep going, until you have only beets left - that should be the top layer. Then spread the remaining vegannaise on top. Decorate with black olives and maybe some parsley (I didn't have either, so had to skip this step). Now, be patient, and despite wanting to try it all now, cover the bowl of deliciousness with lid and put it in the fridge. In about 3-5 hours take it out, slice it like a pie with a large knife/spatula and enjoy!

I know this recipe calls for a lot of 'mayonnaise', but for the amount of vegetables it was just fine. Although if you're not a big fan of 'mayonnaise' as we are back home, you can try using olive oil instead, and maybe use vegannaise only on the top layer - I used to do it before, and it was as delicious as 'mayonnaise' version, but lighter.
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