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 sortiment
- 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
