Ingredients:
Soy Medallions
200 g soy medallions
1,5 l vegetable stock
1 onion
1 clove garlic
100 ml olive oil
3 EL Ajvar, hot
Herbes de provence, chopped
2 tbsp soy sauce
2 tbsp orange vinegar
1 level tsp salt
2 tbsp agave syrup
1 tbsp mustard
3 tbsp ketchup
1 tbsp tomato pulp
Salade aux deux pommes
1 kg potatoes, waxy
2 apples, sour
150 g gherkins
Bunch of spring onions
Bunch of chives
150 g vegan alternative to mayonnaise
4-5 tbsp soy alternative to yoghurt
4 heaped tsp mustard
2 tbsp apple vinegar
1 tbsp agave syrup
salt
black pepper, freshly ground
From our assortment
Preparation:
- Cook the potatoes (with peel) in salted water until done, rinse with cold water and let cool. Remove the peel and slice the potatoes.
- Wash apples with peel and dice finely. Slice gherkins and spring onions. Mix apples, spring onions and gherkins in a bowl with chive.
- Mix vegan alternative to mayonnaise, soy alternative to yoghurt, mustard and vinegar using a blender until creamy. Season to taste with salt, pepper and agave syrup. Mix with the potato salad.
- Let soy medallions soak in vegetable stock for 20 minutes, turning the medallions from time to time. Rinse through a sieve and let cool shortly. Squeeze by hand afterwards.
- Peel onions and dice finely. Peel garlic and press with a garlic press. Add the remaining ingredients and combine to an evenly marinade.
- Give soy medallions to the marinade, whisk thoroughly and let rest for 1 hour minimum.
- Fry soy medallions in a pan from both sides.
Our tip: The salad fits perfectly to every grill food from our shop! Try our seitan grill sausages or green seed burgers!
Portion: 4-5 people
