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Vegan mimosa salad

Ingredients

Adjust Servings:

	3 potatoes
	1 carrot
	1/2 onion
	150 g rice
	1 avocado
	1 nori leaves
	150 g vegan mayonnaise
	80 g tofu
	a few sprig of fresh dill
	salt

Nutritional information

23 g

Protein

45 g

Fat

172 g

Carbs

1186

Calories

Vegan mimosa salad

Name: Vegan mimosa salad
Total time: 1 h 15 min
Yield: 1
Cuisine: European
Ingredients: potatoes: 3; carrot: 1; onion: 1/2; rice: 150 g; avocado: 1; nori leaves: 1; vegan mayonnaise: 150 g; tofu: 80 g; dill: a few sprig of fresh; salt

EASY AND TASTY

Features:

Cuisine:

European

1 hour 15 min
Serves 1
Easy

Ingredients

3 potatoes
1 carrot
1/2 onion
150 g rice
1 avocado
1 nori leaves
150 g vegan mayonnaise
80 g tofu
a few sprig of fresh dill
salt

Directions

A delicious version of mimosa for vegans.
You can buy vegan mayonnaise, or you can choose one of the options on our website.

Steps

1 Done 1 hour	preparation 1. Boil potatoes and carrots in water until ready. Cool and clean. 2. Boil rice in slightly salted water.
2 Done 2 min	cooking Grate vegetables and tofu on a large grater.
3 Done 13 min	spread the salad in layers (from bottom to top) Add the ball and coat the skin with a thin ball of mayonnaise. 1. Cooked rice 2. ''Fish'' layer: grated soft avocado, finely chopped nora leaves, a splash of water, lean mayonnaise, salt - all mixed. 3. The “fish” layer sprinkle finely chopped onion on top. 4. Boiled potatoes 5. Boiled carrots 6. Soft tofu 7. Dill Bon appetit!

Chef Hanna

Vegan Olivier salad

Vegan avocado mayonnaise

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Vegan mimosa salad

EASY AND TASTY

Ingredients

Directions

Steps

preparation

cooking

spread the salad in layers (from bottom to top)

Chef Hanna

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