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Vegan Shuba

Vegan Shuba step-by-step recipe | vegelicacy.com
"This is a vegan version of traditional Russian dish called Herring under a Fur Coat. It is a hearty and delicious salad which is served in every special occasion in Russia. But this time no herring was harmed."

Ingredients Serves 6

  • 1 large beetroot
  • 4 medium potatoes
  • 2 carrots
  • 7 oz/200 ml vegannaise
  • 2 nori sheets
  • 3 pickles
  • Salt to taste

Method

  1. 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.

    Vegan Shuba
  2. 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.

    Vegan Shuba
  3. Spread about 3-4 tablespoons of vegan mayo over the first layer.

    Vegan Shuba
  4. Cover with a nori sheet, wet nori with one tablespoon of water to make it soft.

    Vegan Shuba
  5. Cut the pickles finely. Cover nori with a layer of pickles, spread some vegan mayo above.

    Vegan Shuba
  6. 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.

    Vegan Shuba
  7. 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.

    Vegan Shuba

Author: vegelicacy

Posted on: 3 July 2014

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Diet type: vegan
Category: salad
Difficulty: easy
You will also need: -

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Comments

mariya 9 March 2015
Any recommendations for nori substitutes?

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vegelicacy 12 March 2015
Hello, Mariya! I guess, any seewead would work well. Some people use marinated laminaria in this recipe.

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