Vegan Russian Salad
5.0 (1)
Ingredients
- check_circle1 kg potatoes
- check_circle 500 g carrots
- check_circle 400 g frozen peas
- check_circle 1.5 jars pickles
- check_circle 250 g blanched almonds
- check_circle 50-100 g textured pea protein or vegan sausage
- check_circle 5 tbsp mustard
- check_circle 150 g sunflower oil
- check_circle two lemons
- check_circle salt
- check_circle spices - savory
- check_circle long pepper
- check_circle smoked paprika
Preparation
- Peel and dice the potatoes and carrots, then steam them with the peas.
- Soak the textured pea protein in hot water or broth for 15-20 minutes and mix with spices; if using vegan sausage, just chop it.
- Chop the pickles and mix everything together with most of the mustard, 50 ml sunflower oil, and a little lemon juice.
- Prepare the almond mayonnaise in a powerful blender by soaking the almonds in hot water, rinsing them, and blending with lemon juice, 100 ml sunflower oil, mustard, and a little water.
- Add the almond mayonnaise and mix well. Adjust salt to taste.
Nutrition
fitness_center
Protein
15 g
schedule
03/01/22