John Myers
Contents
show
Vegan: Mashed Potatoes and Celery with Buttered Leek and Seitan on Cucumber and Radish Salad
The perfect vegan: mashed potatoes and celery with buttered leek and seitan on cucumber and radish salad recipe with a picture and simple step-by-step instructions.
Potato and celery mash
- 3 piece Potato
- 1 piece Celery
- 1 tbsp Vegetable salt
- 1 liter Filtered water
- 1 liter Rice milk
- 1 liter Grated nutmeg
buttered leek seitan
- 200 g Seitan
- 1 tsp Gyros spice
- 0,5 pole Leek cut
- 20 g Alsan – vegan butter
Cucumber and radish salad
- 1 bunch Fresh radishes
- 0,5 piece Cucumber
- 1 tsp Vegetable salt
- 1 tsp Vinegar
- 1 tsp Oil
Potato and celery mash
- Peel, wash and roughly cut the potatoes. Peel, wash and roughly cut the celery. Bring to the boil with vegetable salt and water and cook. Drain (and save) the broth and mash the potatoes with the celery, add a good sip of rice milk. Round it off with a little freshly grated nutmeg.
buttered leek seitan
- Cut the seitan into strips and season with the gyros spice in a bowl. Heat the vegan butter (Alsan) in a pan and sear the seitan in it. Then add the cut leek and swirl well a few times.
Cucumber and radish salad
- Cut the radishes from the bunch, wash and slice. Wash the cucumber, half of it is enough (the other half is always used) and slice it as well. Put everything in a bowl, season with the vegetable salt and let it steep a little. Then add vinegar and oil to taste just before serving – enjoy your meal
Facebook Comments