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
  1. Cook the potatoes (with peel) in salted water until done, rinse with cold water and let cool. Remove the peel and slice the potatoes.
  2. Wash apples with peel and dice finely. Slice gherkins and spring onions. Mix apples, spring onions and gherkins in a bowl with chive.
  3. 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.
  4. 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.
  5. Peel onions and dice finely. Peel garlic and press with a garlic press. Add the remaining ingredients and combine to an evenly marinade.
  6. Give soy medallions to the marinade, whisk thoroughly and let rest for 1 hour minimum.
  7. 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

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