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Vegan Salad

A simple salad of vegetables and mushrooms — so good you'll lick your fingers. You can make this vegan salad with fresh or frozen green beans; there's no need to thaw frozen ones, since they cook right in the pan. Store-bought button mushrooms are the easy choice — they're available year-round in any amount. Season the salad with your favorite spices, but skip the salt: the soy sauce does double duty.

AnnushkaAuthor avatar
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Vegan salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 35 % 7 g
Carbohydrates 55 % 11 g
86 kcal
GI: 100 / 0 / 0
    1. Trim the ends off the green beans on both sides and cut each one in half.
    1. Wash the mushrooms and cut them into large pieces, since they'll shrink quite a bit as they cook.
    1. Wash the tomato and cut it into wedges.
    1. Peel the garlic and onion; slice the garlic thin and cut the onion into half-rings.
    1. Sauté the mushrooms and beans in vegetable oil for 10 minutes, stirring occasionally. Transfer the cooked ingredients to a salad bowl and add the garlic, onion, and tomatoes.
    1. Seed the bell pepper, cut off the stem, wash it, slice it into strips, and add it to the bowl.
    1. Dress the salad with soy sauce, toss, and serve.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • String beans - 24  kcal/100g

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