Vegetable salad with vegan mayonnaise

Name: Vegetable salad with vegan mayonnaise - Aurelia J.
Ingredients: 1 kg potatoes; 1/2 kg carrots; 300 g parsley root; 200 g parsley root; salt; pepper; pickled cucumbers; 2 jars of 800 g; pickled bell peppers; 1/2 jar of 400 g; mustard; mayonnaise; 1/2 l oil; 2 boiled potatoes; 2 boiled smaller celeriac; 1 larger boiled parsley root; 1 tablespoon mustard; lemon juice; garnish; vegetable mayonnaise sauce; olives; bell pepper; carrot; parsley leaves.

Savory - Vegetable salad with vegan mayonnaise by Aurelia J. - Recipia

Vegetable Salad with Vegan Mayonnaise Looking for a delicious and nutritious recipe, perfect for fasting days or simply for a light and comforting lunch? The vegetable salad with vegan mayonnaise is the ideal choice! This colorful and flavorful salad will bring a smile to anyone's face, being not only tasty but also filling. I invite you to discover the simple steps to prepare it, along with some useful tips and information! Preparation time: 30 minutes Cooking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 6-8 Ingredients For the salad: - 1 kg potatoes - ½ kg carrots - 300 g parsley root - 200 g celery root - 2 jars of pickled cucumbers (approximately 800 g) - ½ jar of pickled bell peppers (approximately 200 g) - Salt and pepper, to taste - 2-3 tablespoons of mustard For the mayonnaise: - ½ l oil - 2 boiled potatoes (for the base) - 2 smaller boiled celeries - 1 larger boiled parsley - 1 tablespoon mustard - Juice of one lemon For decoration: - Vegan mayonnaise - Olives - Bell pepper - Boiled carrot - Parsley leaves Preparation Instructions 1. Boiling the vegetables Start by washing the potatoes well under cold running water, leaving the skins on. Place them in a pot with cold water, adding a pinch of salt. Boil the potatoes for about 20-30 minutes, or until they are tender. Test with a knife; if it goes in easily, they are ready. After boiling, remove them from the water and let them cool. 2. Boiling the root vegetables Peel the carrots, parsley, and celery. Place them in a separate pot with salted water and boil for 15-20 minutes, until they become soft. Then, remove them and let them cool. 3. Preparing the pickled vegetables Meanwhile, chop the pickled cucumbers and bell peppers into small cubes. Place them in a sieve to drain well. This step is essential to avoid a watery salad. 4. Chopping the vegetables Once the vegetables have cooled, peel the boiled potatoes and chop them, along with the carrots, parsley, and celery, into small cubes. Add them to a large bowl. 5. Combining the ingredients Add the drained cucumbers and bell peppers to the bowl with the vegetables. Season with salt and pepper, then add 2-3 tablespoons of mustard and gently mix to combine the ingredients. 6. Preparing the mayonnaise In another bowl, mash the 2 potatoes and the 2 boiled celeries well. Add salt to taste. Start pouring the oil gradually, mixing continuously. Add the mustard and continue mixing until the mayonnaise becomes creamy. Finally, add the lemon juice for a fresh touch. 7. Assembling the salad Pour the mayonnaise over the vegetables in the bowl and carefully mix so as not to crush the ingredients. The salad is now ready! 8. Serving and decorating Place the salad in containers or on a large platter. Decorate with a vegan mayonnaise sauce, slices of olives, bell pepper, boiled carrot, and parsley leaves for an attractive presentation. Practical Tips - Types of vegetables: You can experiment with the vegetables you have on hand. The vegetable salad with vegan mayonnaise is very versatile, so feel free to add carrots, peas, or even beets for a splash of color and a different taste. - Mayonnaise tip: If you want a lighter mayonnaise, you can replace some of the oil with plant-based yogurt. This way, you will get a healthier yet equally tasty version. - Serving: This salad is perfect as a side dish for a variety of fasting meals, but it can also be enjoyed on its own as a light lunch. Nutritional Information The vegetable salad with vegan mayonnaise is a healthy choice, rich in vitamins, minerals, and fiber. The boiled and pickled vegetables provide a significant nutrient boost, while the potato and celery mayonnaise offers a pleasant consistency and savory taste. A serving of salad has approximately 200-250 calories, depending on the amount of oil used. Frequently Asked Questions - Can I add other vegetables? Of course! Each vegetable added to the salad can change the textures and flavors, so feel free to experiment. - How long can the salad be stored? The salad keeps well in the refrigerator, covered, for 2-3 days. However, it is tastiest when eaten fresh. - Can frozen vegetables be used? Yes, frozen vegetables can be used, but make sure to boil them according to the package instructions. Possible Variations - Salad with tuna: Although this is a fasting recipe, adding tuna is a popular variation for those who do not fast. This will add extra protein. - Salad with nuts: For an extra crunch, add some chopped nuts or sunflower seeds. The vegetable salad with vegan mayonnaise is more than just a simple recipe; it is a dish that brings family and friends together, a meal full of joy and health. I hope you try it and enjoy every bite! Enjoy your meal!

Vegetable salad with vegan mayonnaise

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