Vegan "Schuba" – Russian herring salad

Ingredients for 8 servings:

• 600 g potatoes
• 400 g carrot(s)
• 500 g beetroot, cooked
• 200 g onion(s), red
• 600 g eggplant(s)
• 8 sheets of nori seaweed
• 4 tbsp soy sauce or 2 tbsp soy sauce and 2 tbsp vegan fish sauce
• n. B. Vegan mayonnaise for spreading
• Salt
• Vegetable oil for frying
• Kala Namak, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

simple, vegan, traditional

Cook the potatoes in a pot for about 20-25 minutes and the carrots for about 15 minutes until tender. Peel the eggplants and cut into small cubes. Chop the nori sheets into small pieces. Fry the eggplants in a little vegetable oil. Add the nori sheets and soy sauce (optional: vegan fish sauce) to the eggplants and fry until they have a fishy consistency. After cooking, peel the potatoes and carrots under cold water and let them cool. Once all ingredients have cooled, coarsely grate the potatoes, carrots, and beetroot. Finely dice or chop the onions. Layer the lettuce in a deep bowl/dish in the following order and season each layer with salt and spread with mayonnaise. Place the beetroot at the bottom of the bowl and the eggplant at the top. – Beetroot – Carrots – Potatoes – Onions – Eggplant (vegan herring) The “Schuba” salad can be eaten straight away, but it tastes even better if you let it sit in the fridge for about 5 hours or overnight. Place a plate on the bowl, turn the salad upside down, and carefully lift the bowl so the salad stays layered on the plate. Finally, top with kala namak (egg substitute). Tip: Line the bowl with cling film and spread with mayonnaise beforehand so that the salad is easier to remove when turned upside down.