Melted Maultaschen with potato salad

Ingredients for 2 servings:

• 1 liter vegetable broth
• 6 Maultasche(s) with vegetable filling, vegan
• 6 onions
• 2 tbsp butter, vegan
• ½ tsp sugar
• ½ tsp salt
• 100 ml water
• 1 tbsp sauce powder, brown
• 600 g potatoes
• 1 onion(s)
• ½ cucumber(s)
• 3 tbsp oil
• 2 tbsp white wine vinegar
• 1 tsp mustard
• ½ tsp sugar
• ½ bunch radishes
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The vegan version of the Swabian classic

Bring the vegetable stock to a boil. Let the Maultaschen simmer over low heat for 10 minutes, remove with a slotted spoon, drain, and keep warm. Peel the potatoes and cut into 0.5 cm thick slices. Halve the cucumber lengthwise, remove the seeds with a teaspoon, and slice the cucumber. Slice the radishes. Add the potato slices to the vegetable stock with the Maultaschen and simmer for 10 minutes. Drain the potatoes. For the dressing, combine the oil, vinegar, mustard, and sugar, then add the diced onion. Pour the dressing over the still-warm potato slices and mix well. Let everything simmer for 5 minutes, then add the cucumber and radish slices. Season the salad with salt and pepper. Halve the onions and slice thinly. Melt the butter in a pan and sauté the onions over medium heat until translucent. Increase the heat, brown the onions slightly, add the sugar, and let it caramelize. Stir in the water and sauce powder and bring to a boil briefly. Turn off the heat. Add the Maultaschen to the onions and toss well to coat the Maultaschen. Do not allow the Maultaschen to brown. Serve everything together.