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Lean layered salad with mushrooms, onions and tomatoes

Vegan Layered Salad with Mushrooms, Onion, and Tomato

A meatless layered salad for a festive table. This layered salad with mushrooms and tomatoes turns out colorful, tasty, and juicy. It's also filling enough to stand in for a full meal, and it works for anyone eating plant-based or vegetarian.

Natalia Vasilenko

Recipe author

Lean layered salad with mushrooms, onions and tomatoes

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Composition / ingredients

Servings:

Potatoes

Onion

Lettuce leaves

Tomatoes

Frozen mushrooms

150

Mayonnaise (I used a vegan mayo)

100

Vegetable oil

Parsley

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 33 % 7 g

Carbohydrates 57 % 12 g

112 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather all the ingredients. Use fresh or frozen mushrooms. Boil the potatoes until tender, cool them, and grate them on the coarse holes. Slice the onion into half-moons and sauté in vegetable oil. Once the onion turns translucent, add the mushrooms and sauté everything together until golden.
Step 2:

Wash the lettuce and tear it by hand or cut it into strips. Dice the tomatoes and drain off the excess liquid. Now assemble the salad.
Step 3:

Set a ring mold on a plate and spread half the potatoes as the first layer, then spread with the mayo. Add the mushrooms and onion on top of the potatoes—don't spread mayo on the mushroom layer. Add the lettuce over the mushrooms, season with salt, press this layer down firmly, and spread with mayo.
Step 4:

Add the tomatoes over the lettuce layer, season with salt, and spread with mayo. Top with the remaining potatoes, press well, spread with mayo, and leave to set for half an hour. Carefully lift off the ring and garnish as you like—I used tomato pieces, mushrooms, parsley, and lettuce.
Step 5:

Your vegan layered salad with mushrooms and tomatoes is ready! Enjoy!

This salad is a great option whenever you're eating plant-based, whether for Lent, a vegetarian diet, or just a meatless day. Plant-based meals can be a nice way to lighten things up, though keep in mind a strict fasting diet isn't right for everyone—children, anyone who is ill, and pregnant women, for instance, should be careful. The good news is that meatless food doesn't have to leave you hungry: hearty dishes like this one will fill you up nicely. And with everyday ingredients—potatoes, mushrooms, onion, tomato—you can make it any time of year.