John Myers
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Vegan: Easter Menu Main Course: Vegan Duck with Coconut – Apple – Red Cabbage and Boiled Potatoes
The perfect vegan: easter menu main course: vegan duck with coconut – apple – red cabbage and boiled potatoes recipe with a picture and simple step-by-step instructions.
For the red cabbage
- 1 medium sized Freshly cut red cabbage
- 30 g Coconut oil
- 2 medium sized Chopped onions
- 3 medium sized Apple Elstar – diced small –
- 400 ml Homemade vegetable broth
- 400 ml In my cookbook
- 3 tbsp Plum jam *
- 3 tbsp ********************************************
- 4 medium sized Potatoes
- 4 medium sized ********************************************
- 300 g Duck breast – soy meat
- 20 g Alsan – vegetable. margarine
To the red cabbage
- Heat the coconut oil, brown the onions in it, the roasted aromas give the whole thing its taste. Then there are the diced, pitted apples, everything stewed well.
- Now add the sliced red cabbage and the vegetable stock, close with a lid and bring to a boil, cook everything for about 30 minutes.
- Now add the plum jam (glass supply from my cellar), stir everything well, so the taste can develop. I like to prepare red cabbage the day before, if it is well drawn it tastes even better.
Salt potatoes
- To do this, peel the potatoes and cook them in well-salted water.
vegan duck – soy meat
- This piece of soy meat is fried brown on both sides in hot vegetable margarine. It is really great how the substitute products look similar to the original, even a “duck skin” is “grown” for the soy meat …. tastes very similar to an original, yes it was very good.
Helpful links
- * Jam: mixed plum jam
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