Salsify is sometimes called the poor man’s asparagus. They taste somewhat similar. This is a traditional way of preparing asparagus so we thought it would also work well with the salsify, which we did enjoy greatly today.

Salsify with Vegan Lunchmeat and Orange Sauce

Serving Size: 4


  • 12 salsify roots
  • 1 tablespoon vegan margarine
  • 6-8 slices vegan lunchmeat
  • 3/4 cup orange juice
  • 1 organic orange
  • 2 teaspoons vegetable bouillon powder (about 1/2 cube)
  • 1 generous teaspoon cornstarch
  • handful fresh herbs, chopped as garnish
Salsify with Vegan Lunchmeat and Orange Sauce


  1. Peel the salsify under cold running water so your hands do not become sticky.
  2. Cut the peeled salsify into bite sized pieces.
  3. Heat the vegan margarine in a large frying pan that has a lid.
  4. 4. Place the salsify pieces in the melted margarine and lightly sauté.
  5. Add 1&1/2 cups of water and cover to cook the salsify until soft. (10-15 minutes depending on thickness)
  6. Meanwhile, place the orange juice in a small saucepan.
  7. Add the cornstarch and vegetable bouillon and bring to a slow boil.
  8. Stir to mix well as the juice thickens.
  9. When the orange juice has thickened, remove from the heat.
  10. Slice the vegan lunch-meat and roll some pieces up.
  11. Slice the orange in thin slices.
  12. Was and chop the herbs
  13. Place one or two orange slices on each individual salad plates.
  14. Arrange the lunch-meat pieces and salsify pieces with the orange slices.
  15. Drizzle some of the orange sauce on top and garnish with a few chopped herbs.


This is a lovely salad that would grace any holiday meal over the cold winter months.