Have you already thought about the perfect aperitif to serve during the Christmas holidays? If there is still time, I would like to give you a tasty suggestion that will make everyone happy: the Russian salad in the vegan version! The original recipe involves flavoring a diced boiled vegetables with mayonnaise (the classic egg-based sauce), while we will interpret the recipe in a vegan key! Let's find out together!
Video of the Recipe
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Identity Card of the Recipe
- 197 KCal Calories per serving
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Ingrediants
- 150 g of carrots
- 70 ml of soy milk
- 120 ml of soybean or rice oil or corn oil
- 1 tablespoon of untreated lemon juice
- 1 teaspoon of turmeric
- Q.b. of pepper
- Q.b. of salt
- 200 g of potatoes
- 150 g of peas
- 1 teaspoon of mustard
Materials Needed
- Food cutting board
- Peel vegetables
- Knife
- Casserole for cooking vegetables
- Bowls of various sizes
- Transparent film
Preparation
- Peel the potatoes, wash them thoroughly and cut them into small cubes. Carry out the same operation for the carrots as well.
- Pour the water into a saucepan and bring to the boil. Salt lightly. Cook the mix of vegetables separately: depending on the size, carrots require 5-7 minutes, potatoes 4-5 minutes and peas 7-8 minutes.
Did you know that
It is advisable to cook the vegetables separately: in this way you will obtain a diced with bright colors and more intense flavors. By cooking the vegetables together, we will obtain dull colors and an indefinite taste.
Attention: cooking times depend on the size of the diced vegetables.- Once ready, drain the vegetables well and let them cool completely.
- Prepare the vegan mayonnaise. In a beaker, combine the soy milk, corn or soy oil, mustard paste, salt, pepper, turmeric (to give color) and a drop of lemon juice. Immerse the mixer and blend everything until you get the classic consistency of mayonnaise. Those who want a thicker sauce can add a few more tablespoons of seed oil. To obtain a more delicate and light vegan mayonnaise, add a few tablespoons of natural soy yogurt.
- Mix the vegan mayonnaise with the diced boiled vegetables. Divide the Russian salad into bowls (or combine them in a large bowl) and let it cool for at least one hour before serving.
Alice's comment - PersonalCooker
I guarantee you that this version has nothing to envy to the traditional one, rich in eggs and cholesterol: an omnivore-proof recipe and, if you don't believe it, try it yourself!Nutritional values and Health Comment on the recipe
The Vegan Russian Salad is a food that falls into the group of condiments.
It has a rather high caloric intake, provided mainly by lipids, followed by carbohydrates and finally by proteins.
Carbohydrates are mainly simple, polyunsaturated fatty acids and low biological value proteins.
Cholesterol is absent, while fiber is abundant.
The Vegan Russian Salad is a food which, in order to be contextualized in the diet of the overweight subject, requires a lower than normal portioning and the exclusion of seasoning fats.
It has no metabolic contraindications.
It is harmless in case of celiac disease and lactose intolerance. It is suitable for the lacto-ovo vegetarian and vegan diet.
The average portion of Vegan Russian Salad (as a dressing) is about 50-100g (100-200kcal).
