Bremen kale vegan

Ingredients for 6 servings:

• 3 jars of kale (approx. 1.8 kg), vegan
• 100 g oat groats, you can use up to 150 g
• 1 kg potatoes
• 100 g lard (onion lard), vegan, e.g. from Zwergenwiese
• 2 onions
• 400 g smoked tofu
• 2 tbsp mustard
• 4 tbsp soy sauce
• 1 tbsp sugar
• 600 g vegetable stock
• 4 bay leaves
• 6 Pinkelwurst, vegan
• 12 vegan sausages

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 30 minutes

with oat groats and vegan pinkel

It’s best to start the day before by first cutting the onion and smoked tofu into small pieces, then frying them vigorously in the onion fat in a large pot. Deglaze with soy sauce. Add the kale, mustard, and bay leaves, sauté briefly, and then deglaze with vegetable stock. Add the porridge and kale simmer for 1 to 1.5 hours, stirring regularly. Good kale needs to be properly cooked at least once! Finally, season well with salt, pepper, sugar, mustard, and soy sauce, add the vegan pinkel and sausages, and let cool. The next day, reheat and simmer for another hour to allow everything to infuse properly. Adjust seasoning if necessary, and simmer gently with a little more vegetable stock if necessary. Meanwhile, peel the potatoes, cut them into pieces, and cook them in salted water until tender. Option: (not the original Bremen style, but delicious): Fry the boiled potatoes in a pan until crispy and caramelized.