Best Vegan Salad Olivieh Recipe

This Vegan Salad Olivieh recipe is a twist on the traditional Persian dish, using plant-based alternatives for chicken and eggs. It’s flavorful, easy to make, and perfect for lunches or picnics.

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Why You’ll Love this Vegan Salad Olivieh

• Persian Salad Olivieh is a variation of the Russian Salad Olivier. It is traditionally made with eggs and chicken, and this vegan recipe uses plant-based chicken and egg alternatives made from legumes.
• This Vegan Salad Olivieh recipe is so easy and delicious and full of flavor like the traditional recipe.
• Salad Olivieh is served chilled and with bread or as a sandwich filling. It is great for lunch and picnics.

Ingredients/Equipment Notes

To make this delicious Vegan Salad Olivieh, you will need the following ingredients (full measurements are in the recipe card below):

• potatoes, boiled, peeled and grated
• 1 package of plain, plant-based chicken alternative (we used Daring)
• water
• turmeric
• garlic powder
• onion powder
• salt
• pepper
• 1 container of Just Egg
• green peas, cooked
• Persian pickles, finely chopped
• plant-based mayonnaise (we used Vegenaise)
• Juice from half a lemon
• additional salt and pepper, to taste

You will also need the following equipment:

• Non-Stick Pan
• Lemon Press
• Grater

How to Make the Best Vegan Salad Olivieh Recipe

• Cut the potatoes in half and boil until tender. Once cooled, peel them by hand and grate them into a large mixing bowl.
• Add the plant-based chicken alternative to a medium non-stick pan, add the water and spices, cover, and cook on medium/high heat for about 20 minutes until cooked and tender. Finely chop the plant-based chicken alternative.
• Shake the Just Egg bottle and add to a lightly oiled non-stick pan on medium heat. Stir constantly until it cooks and stiffens into a scramble.
• Cook the green peas until tender. Drain and let them cool.
• Chop the pickles into small, bite-sized pieces.
• Combine the Ingredients – In the mixing bowl with the grated potatoes, add the finely chopped plant-based chicken alternative, the scrambled Just Egg, the cooked green peas, and the chopped pickles. Combine with a spoon or by hand.
• Add the plant-based mayonnaise and the juice from half a lemon. Season with salt and pepper to taste. Gently mix all the ingredients until well combined.
• Add a thin layer of the plant-based mayonnaise to cover the dish. Decorate as desired.
• Cover and refrigerate for at least 1 hour. Serve with bread or crackers.

How to Serve Vegan Salad Olivieh

Salad Olivieh is delicious on its own, or served as a sandwich with the fixings such as lettuce and tomatoes. You can garnish the dish with pickles, radishes, tomatoes, and/or olives.

See also our recipe for Sangesari bread, which is delicious with this recipe. If you are interested in a more whole foods option, see our original recipe for Salad Olivieh using tofu and chickpeas.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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