Sensational Vegan Russian Brunch: A Delectable Experience of Scrumptious Plant-Based Delights

Allergens

None

Ingredients

• 1. 6 large russet potatoes, peeled and quartered 2. 4 cups vegetable broth 3. 1/2 cup unsweetened almond milk 4. 1 medium onion, finely chopped 5. 3 cloves garlic, minced 6. 1 cup oyster mushrooms, sliced 7. 1/2 cup sun
• dried tomatoes, chopped 8. 1/4 cup capers, rinsed and drained 9. 1/4 cup fresh dill, chopped 10. Salt and black pepper to taste 11. Olive oil for cooking 12. Optional: Vegan sour cream and chives for garnish

Instructions

1. In a large pot, boil the potatoes in salted water until tender, about 20 minutes. Drain and set aside.
2. In another pot, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic, sautéing until softened and fragrant, approximately 5 minutes.
3. Stir in mushrooms and cook for another 5 minutes or until tender.
4. Combine cooked potatoes with vegetable broth in a blender. Blend until smooth and creamy, adding almond milk as needed to achieve desired consistency. Season with salt and pepper.
5. Return the potato mixture to the stove and gently warm over low heat. Stir in sun dried tomatoes, capers, and dill. Adjust seasoning if necessary.
6. Serve hot, garnished with a dollop of vegan sour cream and a sprinkle of fresh chives if desired.

Chef’s Insight

The combination of flavors and textures in this dish truly encapsulates the essence of Russian cuisine. The creaminess of the potatoes contrasts beautifully with the tangy capers, earthy mushrooms, and bright sun-dried tomatoes.

Notes

Feel free to add more vegetables, such as chopped green onions or spinach, for added nutrition and flavor. Add a dash of white wine vinegar for an extra tangy twist.