Vegan Älplermagronen

Ingredients for 3 servings:

• 500 g potatoes
• 200g penne
• 250 g soy cream (soy cream cuisine)
• 200 g soy cream fraîche (crème fraîche alternative)
• 2 large onions
• 1 tsp stock powder, vegan
• 1 pinch(s) of salt and pepper
• 1 jar applesauce
• 2 tbsp cashew butter
• 250 g smoked tofu
• 1 garlic clove(s)
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

A typical Swiss recipe with potatoes, pasta, bacon and cheese, but we cook it vegan

Peel and dice the potatoes. Steam or boil for about 10 minutes. Slice the onions and fry in a pan with oil until nicely browned. Dice the smoked tofu. Cook the noodles in plenty of salted water for 10 minutes. Meanwhile, fry the steamed potato cubes in oil. Add the tofu and fry everything for 10-15 minutes. Top with the cooked and drained noodles. Add the soy cream, soy crème fraîche, and cashew butter. Season with broth, salt, and pepper, adding a little water if necessary, as the cashew butter thickens the sauce very well. Press the garlic clove through a press over the dish and mix everything well. Serve with the fried onions. Applesauce is traditionally served with this dish.