Vegan Shuba (Eggplant under the sea)
Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. A veganised classic Soviet salad.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Salad
- Cuisine: Ukrainian, Soviet
Ingredients
Scale
- 2 medium beetroot
- 2 medium carrots
- 2 medium potatoes
- 1 small purple onion, finely diced
- 1 1/2 C vegan mayo
For vegan pickled herring:
- 1 medium eggplant
- 1 nori sheet
- 2 tsp salt
- 1/4 C apple cider vinegar
- 1 1/2 C water
Instructions
- First, start cooking vegetables. Boil or steam unpeeled potatoes, carrots, and beetroot until tender but not mushy. Make sure you cook beetroot in a separate pot.
- Meanwhile, peel the eggplant and cut it into small, thin pieces.
- Place a nori sheet in a pot, transfer the eggplant, add salt and pour over water and vinegar. Bring to a boil and simmer covered for 7-10 minutes. Let it cool down and marinate in the cooking liquid. Then drain.
- Cool your vegetables. Peel and shred them separately.
- Now assemble the salad. First layer potato, then eggplant and sprinkle it with finely diced onion. Grease with mayonnaise. Add a layer of carrot and cover with some mayo again. Lastly, add beetroot and smother it with mayo for the last time. You can repeat it twice for a more even taste.
- Place in the fridge overnight.
Nutrition
- Calories: 298
- Sugar: 5.5g
- Sodium: 816mg
- Fat: 25.2g
- Saturated Fat: 2.5g
- Carbohydrates: 16.6g
- Fiber: 4.4g
- Protein: 2.1g
- Cholesterol: 0mg