Vegan Herring Salad with Boiled Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 m. Eggplant (s)
- 4 g nori leaves (nori seaweed), finely chopped
- 1 teaspoon spice mix for herrings
- 1 teaspoon salt
- 4 medium potato (s)
- 1 teaspoon salt
- 1 small onion (s)
- 1 small apple
- 2 medium beetroot, cooked
- 2 pickled cucumber (s)
- 230 g soy quark (quark alternative)
- 1 teaspoon lemon juice
- 2 teaspoon soy sauce
- 1 teaspoon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon dill
- 0.5 teaspoon ½ pepper
- 1 pinch (s) salt (Kala Namak salt)
- 1 teaspoon carob gum if necessary
Print Recipe
Pin Recipe Instructions
- Peel the aubergine and cut into approx. 1 cm wide slices. Cut this into 5 mm thick strips and about 4 cm long pieces.
- Heat some water with salt, herring seasoning and the nori seaweed in a saucepan until it boils. Then add the aubergine pieces and simmer on a low heat until they look translucent. Put the eggplant pieces in a colander, drain and allow to cool.
- Peel the potatoes and cook them in salted water.
- In the meantime, peel the onion and, like the cucumber, cut into small cubes, the apple and beetroot into slightly larger cubes.
- Mix the onion, cucumber, apple, eggplant pieces and the other spices with the soy quark in a key. If the consistency of the herring salad seems a bit too runny, stir in 1 teaspoon of locust bean gum if necessary and let it thicken for a few minutes.
- Serve the herring salad with the boiled potatoes.
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