Olivier with vegan sausages
2 servings
15 minutes
The recipe is taken from the book "About delicious vegan food". "In Russia, this is perhaps the most festive salad, the main guest at the New Year's table, it is prepared for birthdays and wedding anniversaries. No, even the most serious reasons - you are vegan, you are allergic to lactose or egg white, you observe the Nativity Fast - can be a reason to refuse to cook this dish. Most of the ingredients in Olivier are of plant origin, so you do not have to strain yourself much to make a vegan version of the salad. Instead of a boiled egg, we add pieces of tofu, we refuse bologna altogether or replace it with lean sausages made of wheat protein, which can be ordered online or bought in a specialty store . We also make vegan mayonnaise. Just a little effort - and 100% lean Olivier is already in the center of the table.
1
To prepare vegan mayonnaise: place vegetable and coconut oil, tofu, mustard, milk, lime juice, and white wine vinegar in a blender and blend well. Add salt. Transfer the mayonnaise to a jar and refrigerate for a couple of hours to let the sauce infuse.
- Vegetable oil: 30 ml
- Coconut oil: 15 ml
- Tofu: 15 g
- Dijon mustard: 0.5 teaspoon
- Soy milk: 30 ml
- Lime juice: 0.5 tablespoon
- White wine vinegar: to taste
- Salt: to taste
2
Boiled potatoes and carrots, peel the fresh cucumbers.
- Potato: 100 g
- Carrot: 100 g
- Cucumbers: 50 g
3
Cut all vegetables and sausages into small cubes (an ideal housewife has cubes the size of a pea).
- Potato: 100 g
- Carrot: 100 g
- Green peas: 100 g
- Sausages (wieners): 100 g
- Firm tofu: 100 g
- Cucumbers: 50 g
- Pickled cucumbers: 50 g
4
Season with vegan mayonnaise and salt to taste, mix, and transfer the dish to a salad bowl or serve on plates.
- Vegetable oil: 30 ml
- Salt: to taste
