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Vegan Shuba (Eggplant under the sea)

Anastasia
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Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. Veganized.

Mostly all classic Soviet salads are made of boiled vegetables, some kind of meat or/and egg that are smothered with greasy Mayonnaise. As awful as it sounds but from time to time, especially during winter holidays we (Slavs) do miss this kind of food. Even if we hate it.

If you ask me why Russians eat so mush mayo I won’t give an answer. I really don’t know. Maybe because greasy food helps to neutralize the influence of alcohol. And we can drink A LOT.

So these Holidays I’m going to veganize all these Soviet masterpieces and share it with you. I hope I will be still able to fit in my old clothes after.

So let’s start with vegan Shuba or I’m gonna give it it’s own nice name – Eggplant under the sea.

First cook the vegetables. Boil or steam whole unpeeled potatoes, carrots and beetroot until just 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 nori sheet in a pot, transfer the eggplant, add salt and pour over water and vinegar. Bring to boil and simmer covered for 7-10 minutes. Let it cool down and marinade in cooking liquid. Then drain.

After cooking the nori sheet it will turn into flaky mess. Leave it like that, nobody will notice anyway. But if you are going to use it in another recipe try to wrap it in a cheesecloth before adding to eggplant.

This is how double-layered Shuba looks originally:

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 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 more even taste.

Place in a fridge overnight.

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Vegan Shuba (Eggplant under the sea)

Vegan Shuba (Eggplant under the sea)
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Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. Veganized classic Russian salad.

  • Author: Anastasia
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Salad
  • Cuisine: Russian, 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

  1. First start cooking vegetables. Boil or steam whole unpeeled potatoes, carrots and beetroot until just tender but not mushy. Make sure you cook beetroot in a separate pot.
  2. Meanwhile peel the eggplant and cut it into small thin pieces.
  3. Place nori sheet in a pot, transfer the eggplant, add salt and pour over water and vinegar. Bring to boil and simmer covered for 7-10 minutes. Let it cool down and marinade in cooking liquid. Then drain.
  4. Cool your vegetables. Peel and shred them separately.
  5. Now assemble the salad. First layer potato, then eggplant and sprinkle it with finely diced onion. Grease with mayonnaise. Add 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 more even taste.
  6. Place in a 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

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