Ingredients Serves 6
- 1 large beetroot
- 4 medium potatoes
- 2 carrots
- 7 oz/200 ml vegannaise
- 2 nori sheets
- 3 pickles
- Salt to taste
First, prepare the vegetables. Wash the beetroot, potatoes and carrots, place them into a large pan, pour enough water to cover the veggies. Over high heat bring water to a boil, then reduce the heat and cook for 30-40 minutes until the beetroot is completely soft. The carrots require less time, so remove them after 15-20 minutes. Check the doneness with a fork or a knife.
Peel the vegetables and grate them separately using a small-holed grater. Arrange the layer of potato in the bottom of the dish, season with some salt. Flatten with a fork.
Spread about 3-4 tablespoons of vegan mayo over the first layer.
Cover with a nori sheet, wet nori with one tablespoon of water to make it soft.
Cut the pickles finely. Cover nori with a layer of pickles, spread some vegan mayo above.
Place the second nori sheet above the pickles, wet it with water as well. Next, add the grated carrots, season with a pinch of salt, flatten with a fork and spread vegannaise above.
For the final layer, add the beets and cover with a layer of mayo. Place into fridge for at least 2 hours before serving. Serve cold. Cut into pieces as a cake.