Vegan beouf salad

Vegan beouf salad

This is a recipe all Romanian mothers make every Christmas and Easter, and actually I am proud to admit that I stole this from my mom. By far one of my favourite holiday cold dishes, quite a treat! It tastes best if you make it around 3 hours before serving it and leave it in the fridge to rest.

Vegan beouf salad
Serves 4
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 3-4 medium carrots
  2. 4 big white potatoes
  3. 1 jar of pickles (800g)
  4. 1 jar of pickled red peppers (800g)
  5. 200ml vegan mayo (I used the one from Tartex last time) but any would do
  6. 2 tsp of salt
Instructions
  1. Start by putting the unpeeled potatoes and carrots to boil with one teaspoon of salt each. It will take around 15mins for the carrots and 20mins for the potatoes.
  2. While those two are boiling, peel the pickles and cut them in small cubes as in the picture.
  3. Cut the red peppers as cubes also and mix the two in a big bowl.
  4. Once the potatoes and carrots have softened, peel and cut them in small cubes and mix with the other two ingredients.
  5. Add the mayo and mix everything together.
Notes
  1. Keep in fridge for at least 3 hours before serving, it will make everything taste better 🙂
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