Burenschlot – vegan

Ingredients for 4 servings:

• 1 kg potatoes
• 250 g smoked tofu, finely diced
• 1 tsp broth, granulated
• 1 head of lettuce (endive)
• 1 large onion(s)
• 4 tbsp vinegar
• 4 tbsp oil
• ¼ liter soy milk (soy drink) or soy cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Endive salad

Peel, wash, quarter, and cook the potatoes in salted water. Meanwhile, fry the smoked tofu pieces until nicely browned, deglaze with 1/8 cup water, and simmer with the granulated broth for 20 minutes. Trim and wash the lettuce, cut into fine strips, and drain well. Peel and finely dice the onion, and toss with vinegar and oil. Season with salt and pepper, and toss with the lettuce. Drain the cooked potatoes, mash them finely, and whisk until fluffy. Gradually add the hot soy milk. Add the tofu and season the puree with nutmeg. Stir the endive salad into the puree just before serving. Very simple and delicious! Burenschlot means “farmer’s salad” in the Rhenish dialect. It’s usually eaten with blood sausage or black pudding, but of course, these are omitted in this version! Instead of soy milk you can also use regular milk, and instead of smoked tofu you can also use bacon.