Description
This recipe recreates traditional Salad Olivieh with plant-based chicken and egg alternatives
Ingredients
1.5 large potatoes, boiled, peeled and grated
1 package of plain, plant-based chicken alternative (we used Daring)
1/2 cup water
1/8 tsp turmeric
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp salt
1/8 tsp pepper
1 container of Just Egg
1 cup green peas, cooked
5 large Persian pickles, finely chopped
5 tablespoons plant-based mayonnaise (we used Vegenaise)
Juice from half a lemon
additional salt and pepper, to taste
Instructions
1. Cut the potatoes in half and boil until tender. Once cooled, peel them by hand and grate them into a large mixing bowl.
2. 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.
3. 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.
4. Cook the green peas until tender. Drain and let them cool.
5. Chop the pickles into small, bite-sized pieces.
6. 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.
7. 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.
8. Add a thin layer of the plant-based mayonnaise to cover the dish. Decorate as desired (traditionally with pickles, radishes, tomatoes, or olives)
9. Cover and refrigerate for at least 1 hour. Serve with bread or crackers.
10. Enjoy! Noosh-e-Jan!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Persian/Iranian