Vegan, Russian Winter Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 250 g carrot (s)
- 50 g peas
- 50 g onion (s)
- 50 g pickles
- 2 sausages (soy mini wieners)
- 1 teaspoon mustard
- 1 teaspoon mayonnaise, vegan
- 100 g soy quark (quark alternative)
- 1 tablespoon lemon juice
- salt and pepper
- Kala Namak
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, let them cool and cut into cubes. Quarter the carrots and cut into small pieces. Cook these until they are cooked and let them cool down. Cook the peas for the last 3 minutes if you use fresh or frozen peas. Cut the soy mini wieners into slices and fry them lightly in a pan. Set the sausages aside and let them cool. Finely chop the onion and cut the pickles into small pieces.
- Put all the prepared ingredients in a bowl. Add the mustard, mayonnaise, spices, lemon juice and soy quark, mix well and season to taste.
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