this post was submitted on 18 Jul 2023
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Help me veganize this "ancient" German nudel salat (spaghetti salad) (lemmygrad.ml)
submitted 2 years ago by OmniDeficient@lemmygrad.ml to c/veganhomecooks@lemmy.world
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I want to veganize this wet salad recipe.

  1. Probably gonna replace the spaghetti with beans, at least once I've done a test run.
  2. I'd like to partially or completely replace the mayo with something less fatty, maybe cashew? Hopefully some black Himalaya salt can emulate the egg flavor.
  • 500g (17.5oz) spaghetti (dry weight)
  • 600-700g (21-25oz) smoked sausage (about 1/3" pieces?) - Seitan w/liquid smoke, probably.
  • 5-7 hard boiled eggs (diced/chopped or mashed even) - nothing I guess
  • 3 apples (chopped)
  • 1 tbsp mustard
  • 300-350g (10.5-12.5oz) mayonnaise - I figure using a cashew based cream I can replace both mayo and egg at once. Might add some mayo or oil if the salad needs fat.
  • 500-600g (17.5-21oz) pickled cucumber (vinegar, not brine - chopped)

Stir in some milk if the salad starts getting dry.

I'd love some instructions on the mayo/egg replacement, as well as the smoked sausage, to make sure the chances of success are as high as possible on the first try.

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[–] runwaylights@lemmy.world 1 points 2 years ago (1 children)

I think this might be a hell of a challenge with the amount of meat and eggs that go into the salad.

My advice: look for a vegan salad recipe that has some similarities and add ingredients from this recipe like the apples en the pickled cucumber and maybe a vegan sausage if you want. The black Himalaya salt is a good idea too.

Maybe look for a vegan potato salad and switch out the potatoes or something like that

[–] OmniDeficient@lemmygrad.ml 1 points 2 years ago

Yeah, it would certainly be scaled down in my case. Working backwards from a somewhat similar recipe is a pretty good idea.