Cue Up The Episode!

1. Make sure to listen to Murielle's episode of The Storied Recipe Podcast, From Sunny Africa to Snowy Africa while you make her amazing Vegan Shuba.

Make The Recipe

1. Add all of the vegetables, unpeeled, to a large pot of water with 1 teaspoon of salt and 1 bay leaf. Bring to a boil and cook until fork tender. Remove the potatoes and the carrots first (about 10-15 minutes into the cooking). Let the beets cook for much longer (between 30 and 45 minutes). Remove from the water and let cool till room temperature before peeling and using in the recipe.
2. Add the mayonnaise and the water into a small bowl and mix until smooth. Transfer to a ziploc bag and cut the tip. Alternatively, you can use a squeeze bottle or piping bag. Set aside.
3. Add the nori sheets to a bowl along with the tamari and mix until the nori sheets have absorbed all the liquid. Set aside.
4. Add the onion and lemon juice into a different bowl. Mix and set aside.
5. Add the potatoes, garlic powder and pepper into another bowl, mix until combined and set aside.
6. Start assembling the shuba by spreading the nori sheets thinly onto a serving plate.
7. Top with chopped onion and cover with grated potatoes.
8. Drizzle half of the mayo mixture onto the potatoes in a crisscross pattern and spread using the back of a spoon or a rubber spatula.
9. Top with grated carrots, followed by grated beets.
10. Drizzle the rest of the mayo mixture onto the beets in a crisscross pattern once again and leave as is or spread evenly.
11. Place in the fridge for 1-2 hours before serving.
12. Garnish with fresh parsley or chopped chives.