As a society we have many traditions that unite us. Changing diet may seem like a threat to lose these connections. Cooking Suba for New Year is a Russian tradition, and I am so glad to have this veganized recipe, because it makes a New Year's party so nostalgic.
Prep Time40 minutesmins
Cook Time20 minutesmins
Preparing Vegetables30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Salad
Cuisine: Russian
Diet: Low Fat, Vegan
Keyword: Boiled vegetables, Festive salad, Russian salad for New Year, Vegan Mayonnaise, Veganized
Servings: 4people
Calories: 447kcal
Author: Anastassiya Vizzini
Equipment
Pressure cooker (opt)
Ingredients
1tbspOilcoconut/grape-seed/other
1tspSesame oil
2medium Eggplant
2clovesGarlic
¼tspSmoked paprika
2tbspSoy sauce
2sheets Nori
1medium Onion
3medium Potatoesboiled with skin
2medium Carrotsboiled with skin
3medium Beetrootsboiled with skin
200gVegan White Bean Mayonnaise
For decoration
2tbspVegan White Bean Mayonnaise
100gPomegranate
6tbspParsley
somepickled peppers
Instructions
Prepare the vegetables: boil potatoes, carrots and beets unpeeled in a large pot until tender. In order to get pure color of each vegetable better to cook beetroot in a separate pot. Once vegetables are ready let them cool down.
To a preheated frying pan add 1 tbsp of oil (use refined oil without smell). Add a drop of sesame oil for flavour.
Dice two eggplants and transfer it to the frying pan. When almost cooked, add minced garlic, smoked paprika, soy sauce and nori, cut into small pieces. Mix well and let it cool down.
Dice one medium onion finely and grate potatoes, carrots and beets into separate bowls.
For the next step you need to prepare vegan mayonnaise. The recipe of a low fat, high protein vegan mayo you can find in my previous article (see the notes). You're gonna need 1,5 of the recipe (200g approx). If you have cooked white beans at home, then it will take you just 5 minutes to make.
Last step is to assemble the salad. There are 2 ways to do this. You can make an up-side down thing, packing ingredients in a container and then flip it over. Or you can shape the salad like a layer cake, using your hands (this how I do it).
First layer is eggplant. Place 50% of fried eggplants on the flat plate evenly. Next distribute 50% of diced onions on top.Grease with mayonnaise.
Next distribute grated potato evenly, slightly pressing it down with your palm. Grease with mayo again and put the rest of eggplants and onions on top.
Gently squeeze juice from carrots and form the next layer. Grease the carrot layer with mayonnaise again.
Do the same with beetroot, squeeze and drain the juice a bit and put the beetroot on top of your salad evenly.
Decorate the salad with mayonnaise, pomegranate, pickled peppers or olives and something green (parsley or broccoli).
You can store this salad for about 3 days in the refrigerator. Salad is usually served cold, but my hubby likes it to be warmed a bit) Matter of taste! Enjoy!
Video
Nutrition facts
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com).
Serving: 1 portion Calories: 447 kcal
Carbohydrates: 84 g Protein: 12.9 g Fat: 10 g
Fiber: 18.5 g Calcium: 134 mg Iron: 6.38 mg
Cholesterol: 0 mg
Notes
You can use this home-made vegan mayonnaise (link), which can also be made WFPB (without oil) or you can use any other sauce of your choice. As an alternative, check out my tahini sauce recipe!Happy New Year!