Via Veggie Vegan – A Culinary Journey Around the World

Via Veggie Vegan · From Micha’s kitchen

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Vegan Bulgarian Shopska Salad on a turquoise plate with tomatoes, cucumber, red bell pepper, radishes, carrots, black olives, mild green pickled peppers, red onion, leafy greens, vegan feta alternative and creamy cucumber dressing.

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Bulgarian Shopska Salad – Vegan Shopska Salata with Creamy Zero-Waste Cucumber Dressing

Bulgaria – Fresh Flavours from the BalkansBulgaria is a country in southeastern Europe with a rich culinary heritage influenced by Balkan, Mediterranean and Ottoman traditions. Fresh vegetables, herbs, peppers, yogurt and white brined cheese play an important role in Bulgarian cooking. Shopska Salata became widely popular during the 1950s and developed into one of the country's most recognisable dishes. Its combination of red tomatoes, green cucumber and peppers, and white cheese is often associated with the colours of the Bulgarian flag. What Is Shopska Salata?Shopska Salata is a traditional Bulgarian salad usually made with tomatoes, cucumber, peppers, onion, parsley and generously grated Sirene, a white brined cheese. My Via Veggie Vegan interpretation replaces the dairy cheese with a vegan feta alternative and adds leafy greens, radishes, carrots, black olives and mild pickled peppers for extra colour and crunch. Instead of a classic oil-and-vinegar dressing, I prepare a creamy Zero-Waste cucumber dressing using the reserved cucumber peel, unsweetened soy yogurt, garlic, mustard and apple cider vinegar. The result is a refreshing, colourful and fully plant-based version of this beloved Bulgarian classic.

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