Hangover breakfast

Ingredients for 2 servings:

• 100 g parsley
• 2 ½ tbsp rapeseed oil
• 2 tbsp water
• 100 g kidney beans, cooked, or cannellini, from the can
• 100 g sauerkraut, mild
• 1 tsp turmeric
• 2 gherkins
• 1 onion(s), red
• 1 carrot(s)
• 2 pretzel rolls, vegan
• e.g. salt and pepper
• Sugar, optional
• ½ can of tomatoes
• 300 g pineapple, frozen
• 300 ml water
• 2 cm ginger root
• ½ lemon(s), juice and zest

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vegan superfood for hangovers

For the pretzel sandwich spread, roughly chop the parsley and mix it with 2 tablespoons of oil and the water to form a paste. Now add the beans, season with salt and pepper, and mix again. This will form a green paste with the consistency of cream cheese. Add a little more water if desired. For the topping, mix the sauerkraut well with a teaspoon of oil and turmeric. The turmeric should color the sauerkraut yellow. Now cut the gherkin lengthwise into thin slices, slice the red onion into thin rings, and peel strips of carrot with a vegetable peeler. Cut open the pretzel rolls, spread them with the bean cream, and top with sauerkraut, some carrot, cucumber, and onion. You can also add a little more bean cream on top. For the tomato smoothie, put all the ingredients in a blender and blend until smooth. Add water to taste, depending on whether you want the smoothie to be thick or runny. Tip: If you don’t have frozen pineapple at home, you can use fresh pineapple and some ice cubes.