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Vegan "Meat Salad"

updated

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Ingredients for 4 servings:

  • 120 g tofu (silken tofu)
  • 100 ml oat cream
  • 1 tbsp vinegar (mild fruit vinegar)
  • 2 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp coriander
  • 100 g soy, (shredded)
  • 1 onion(s)
  • 5 gherkins or other small pickled gherkins
  • 3 tsp soy sauce
  • 1 tsp mustard
  • Salt
  • pepper
  • oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

vegan, egg-free, dairy-free

For the vegan mayonnaise, combine the first 6 ingredients in a tall bowl and blend with a hand blender. Soak the soybean strips according to the instructions. Finely dice the onions and cucumbers. Cut the soybean strips into cubes and fry in oil until crispy. Season the strips with 2 teaspoons of soy sauce. Transfer everything to a bowl and mix. Season with the remaining soy sauce, salt, pepper, and mustard. Refrigerate overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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