Mushroom and Veggie Salad with Vegan Mayo

Name: Mushroom and Veggie Salad with Vegan Mayo
Yield: 4 servings
Cuisine: Russian
Ingredients: 250 g Champignon mushrooms; cooking oil; Salt; 0.25 pcs Onion; 1 pcs Carrot, cooked; 3 pcs boiled potatoes; 3 pcs Pickles; 150 g canned peas; 80 ml Canned pea liquid; 1 tsp Sugar; 0.75 tsp Salt; 1 tsp Vinegar, apple cider; 250 ml Oil, sunflower; 0.5 tsp Mustard

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A plant-based twist on the classic Olivier salad featuring pan-fried button mushrooms and homemade aquafaba mayonnaise.

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Method

Sauté the mushrooms and onions in oil, and season with salt.

Boil the carrots and potatoes until tender.

Dice the boiled vegetables, pickles, and sautéed mushrooms.

Add the canned green peas.

Make the vegan mayo by whipping the chickpea liquid with sugar, salt, vinegar, mustard, and sunflower oil.

Dress the salad with the prepared vegan mayo.

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Mushroom and Veggie Salad with Vegan Mayo

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