Vegan green sauce with potatoes

Ingredients for 2 servings:

• 250 g quark substitute
• 1 cup of soy cream fraîche (crème fraîche alternative), approx. 150 g,
• 3 tbsp salad mayonnaise, vegan
• 1 tsp mustard
• 1 dash of rapeseed oil or sunflower oil
• 3 packs of 8 herbs, frozen
• 1 pack of soy cream (soy cream cuisine), 15% fat, approx. 250 ml
• salt and pepper
• Maggi
• 2 avocados
• 500 g potatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, boil the potatoes for about 30 minutes, depending on their size. Once the potatoes are on the stove, it’s time to make the sauce. Put the quark substitute into a large bowl. Since it’s only available in the 400g version, weigh it on the kitchen scales. Then add the soy cream fraîche. Also add the oil, vegan salad mayonnaise, and mustard. Finally, add the herbs and mix everything together. Add the soy cream a little at a time and mix until the desired consistency is reached. The sauce should not be too runny, but not too thick either—ideally slightly creamy. Season with Maggi, salt, and pepper, depending on your taste. I’m a huge fan of Maggi, so I use quite a bit. Once the sauce is seasoned, prepare the avocado. Depending on the size of the avocado, decide whether to use one or two. Halve the avocado, peel it, and remove the pit. Cut the avocado into cubes and add it to the sauce. Check the potatoes frequently. When the potatoes are cooked, serve with the green sauce.