LENT PEANUT SALAD WITH ROASTED PEPPERS

Healthy, vegan, a new hit and a hit on the Slava tables! This salad is the new favorite, especially now, during Lent.

Anyone who doesn’t know the recipe and doesn’t know what it’s made of will claim that it has yellow cheese in it, and not only is there no yellow cheese, nor cheese, and not only is this salad lean, but it’s also ON WATER!

All those who fast for religious reasons will understand the enthusiasm for this recipe. It’s also ideal for a lean Slava table. Here's what you need:

Ingredients:

• 200 g roasted peppers
• juice of 1/2 lemon
• 1/2 teaspoon salt or to taste
• 100 g roasted peanuts (marinated in salt)
• 100 g marinated mushrooms
• 2+1 tablespoons sesame seeds
• 250 g soy yogurt (solid soy yogurt with the consistency of sour cream)

Preparation:

1. You can use autumn roasted peppers that you have stored in the freezer, peeled, cleaned of stems and seeds and squeezed of the juice they have released. You need 200 g of cleaned, roasted peppers. Cut them into small cubes.
2. Drain the mushrooms from the marinade (they are full of juices, so squeeze them to get rid of the excess), chop them finely and add them to the peppers. Season with salt and lemon juice.
3. Then add the ground peanuts that are marinated/roasted only in salt, not fried in oil, 2 tablespoons of toasted sesame seeds (in a dry pan until fragrant).
4. Finally, add the soy yogurt that has no added oil. This salad is very healthy and does not contain fat or mayonnaise and does not need to add other ingredients, because it is very tasty on its own.
5. Optionally, everyone can add a little mustard if they like that taste. Mix the salad well and pour it into a serving bowl. Sprinkle a tablespoon of sesame seeds on top.
6. The salad can be served immediately. It is stored well closed in the refrigerator, it preserves its fresh taste for up to 3-4 days.