Vegan Mushroom Salad
Description
A fasting menu can also be interesting and should be diverse. Fasting is the perfect time to experiment with ingredients and invent new delicious dishes. I suggest you try making this salad. The ingredients are simple, and you can use any mushrooms—fresh, frozen, wild, or store-bought. The recipe for this vegan mushroom salad is very easy, yet the result is delicious. Even those who don't observe fasting will be tempted by it.
Instructions
- 1
Step 1
Wash the beet and either boil it or bake it in the oven wrapped in foil.
- 2
Step 2
Peel the onion, slice thinly into half-rings, and sauté in vegetable oil until soft. If you like onion, you can use 2 onions.
- 3
Step 3
We wash the mushrooms and slice them into strips or thin slices.
- 4
Step 4
Add the mushrooms to the onions and sauté until cooked through. Lightly season with salt.
- 5
Step 5
Peel the beetroot and cut it into thin strips.
- 6
Step 6
Place the cooked mushrooms in a salad bowl, add the sliced beetroot.
- 7
Step 7
Cut the lemon in half and squeeze the juice from half of the lemon.
- 8
Step 8
Add minced garlic to the salad, pour with lemon juice, and mix. The salad is ready.