Vegan meat salad

Ingredients for 1 servings:

• 100 g sausage (vegan Lyoner)
• 2 m.-large gherkins
• 1 shallot(s)
• 2 tbsp almond butter
• 100 ml water
• ½ tsp herbal salt
• 2 tbsp lemon juice
• 1 tbsp mustard, medium hot
• curry powder, sweet
• 225 ml rapeseed oil or sunflower oil
• Pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

“Vegetable salad” with homemade vegan mayonnaise

Cut the vegan Lyoner sausage into small cubes or strips, dice the shallot very finely, and finely dice the gherkins. Place everything in a bowl and mix with the pickle liquid. The amount of pickle liquid will need to be varied slightly: the mixture should no longer be dry, but definitely not floating in the water. Then add about 2 heaped tablespoons of mayonnaise and mix, then season with a pinch of white pepper. This amount is about the same as one of the larger bowls that butchers always use for the meaty original. The amounts for the vegan mayonnaise make about 370g of mayonnaise. The large remainder can be used in other dishes, or you can make a larger batch of meat salad. I use a Thermomix for this preparation; adapt the instructions to your kitchen equipment if necessary. Place all of the mayonnaise ingredients, except for the oil, into the Thermomix and mix briefly on level 5. Then, with the measuring cup lid insert in place, pour the oil onto the lid and let the Thermomix run on speed 6 for about 2 minutes. The oil will automatically fill the rotating blade drop by drop. It will keep for about 7-10 days in the refrigerator.