Vegan Russian salad: the recipe for the famous holiday appetizer without eggs
L’vegan russian salad it’s the light and eggless variant of the great classic of the Christmas tradition. A dish suitable for everyone, because without dairy products or animal by-products, to bring as is on the festive table antipasti both how outline, in combination with other vegan specialties.
The procedure is classic: the carrots do not potatoes, peeled and cut into regular cubes, they are separately blanched al dente and then collected in a bowl with the already boiled peas. While they are cooling, one is in the works mayo made with soy beverage and corn oil, tangy with apple cider vinegar and lemon juice, then flavored with 1/2 teaspoon salt.
Then, assemble everything, season the vegetables with the thick and velvety sauce obtained (to be flavored as desired with a pinch of curry or turmeric), and transfer the salad to the refrigerator for at least two hours before serving: the result will be a salty and tasty dish, to be served in small groups individual portions or, alternatively, in a star-shaped “stage stage”.
If you wish, you can enrich the salad with a few beet diced, broccoli florets, pickled gherkins or desalted capers. Or you can top it with sliced ​​black olives, cherry tomatoes and chopped parsley.
Find out how to make a vegan Russian salad by following the step-by-step procedure and tips. If you liked this recipe, also try the tofu croquettes.
How to make a vegan Russian salad
Step 1
Step 1
Peel the potatoes and cut them into regular cubes 1.
Peel the potatoes and cut them into regular cubes 1.
2nd step
2nd step
Peel the carrots, peel them and cut them into cubes the same size as the potatoes 2.
Peel the carrots, peel them and cut them into cubes the same size as the potatoes 2.
Step 3
Step 3
Boil the peas in lightly salted water, then drain and transfer to a bowl 3.
Boil the peas in lightly salted water, then drain and transfer to a bowl 3.
Step 4
Step 4
In the same water in which you cooked the peas, also boil the carrots then, separately, the potatoes: be careful not to break up the vegetables, they must remain al dente. When ready, transfer the carrots and potatoes to the bowl with the peas 4and let cool.
In the same water in which you cooked the peas, also boil the carrots then, separately, the potatoes: be careful not to break up the vegetables, they must remain al dente. When ready, transfer the carrots and potatoes to the bowl with the peas 4and let cool.
Step 5
Step 5
Prepare the mayonnaise: pour the sunflower seed oil into a jar, or a long, narrow pitcher 5.
Prepare the mayonnaise: pour the sunflower seed oil into a jar, or a long, narrow pitcher 5.
Step 6
Step 6
Add soy beverage 6.
Add soy beverage 6.
Step 7
Step 7
Follow with apple cider vinegar 7.
Follow with apple cider vinegar 7.
Step 8
Step 8
Mix the lemon juice 8 and salt.
Mix the lemon juice 8 and salt.
Step 9
Step 9
Mix with an immersion blender 9 at low speed.
Blend with an immersion blender 9 at low speed.
Step 10
Step 10
At the end you should obtain a thick and frothy mixture ten.
At the end you should obtain a thick and frothy mixture ten.
Step 11
Step 11
Add mayonnaise to well-chilled vegetables 11.
Add mayonnaise to well-chilled vegetables 11.
Step 12
Step 12
Mix well then transfer the Russian salad to the refrigerator for a few hours 12.
Mix well then transfer the Russian salad to the refrigerator for a few hours 12.
Step 13
Step 13
After the standing time, divide the Russian salad into individual bowls 13 and serve.
After the standing time, divide the Russian salad into individual bowls 13 and serve.
storage room
The vegan Russian salad can be stored in the refrigerator, closed in an airtight container, for 2 days massive.
