Stewed cucumber salad with beet dressing

Ingredients

• 1 small onion, for the dressing
• 1 tablespoon vegan butter, for the dressing
• 8 slices cooked beet, for the dressing
• 280 ml vegetable broth, for the dressing
• ½ teaspoon soy sauce, for the dressing
• ¼ teaspoon mustard, for the dressing
• 1 teaspoon lemon juice, for the dressing
• 2 teaspoons toasted flour, for the dressing
• 2 tablespoons vinegar, for the dressing
• Pepper
• Salt
• 1 medium cucumber
• 30 g vegan butter
• 2 tablespoons water
• A little grated nutmeg

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of black pepper
• What to use instead of soy sauce

Instructions

1. For the dressing, toast the flour in a dry skillet until light golden brown.
2. Slice the onion and fry it in the vegan butter for 10 minutes. Add the broth and beet and simmer for 20 minutes.
3. Add the mustard, soy sauce, lemon juice and toasted flour, and cook for 5 more minutes, stirring constantly. Blend it, let it cool and add the vinegar, salt and pepper. This is your beet dressing.
4. Peel the cucumber, cut it into ½ cm slices and, if it isn't very young, remove the seeds.
5. Put the slices in a pot with the water, vegan butter, salt and nutmeg and cook uncovered until tender and the liquid has reduced.
6. Arrange them on a dish without breaking them, sprinkle with pepper, pour the beet dressing over them and serve well chilled.

Nutrition facts

Approximate, per serving (about 279 g). Calculated with data from USDA FoodData Central.