Vegan Salad with Kabocha Squash and Beans

Vegan Salad with Kabocha Squash and Beans

Use soy milk and vinegar instead of mayonnaise. This is a fluffy vegan salad with mashed kabocha and beans.


Kabocha squash
to taste
2 to 3 tablespoons
●Soy milk
2 to 3 tablespoons
Salted boiled beans (kidney beans)
1 cup
Fresh parsley
as needed


1. Boil beans of your choice in salted water. You can boil a lot and freeze some for later.
2. Chop the onion finely. If you're using regular onions, soak in water to remove the harsh taste. If you're using sweet onions, use as is.
3. Chop the kabocha roughly and sprinkle salt. Cover with plastic wrap and microwave until soft. Mash with a fork while it's hot.
4. Add ● ingredients to the kabocha from Step 3. Combine the onion, beans, and parsley to finish. Top with parsley.

Story Behind this Recipe

I tried to think of a substitute for mayonnaise.