John Myers
Vegan: Pumpkin – Potato – Rösti with Green Salad
The perfect vegan: pumpkin – potato – rösti with green salad recipe with a picture and simple step-by-step instructions.
- 0,5 Hokkaido pumpkin
- 1 piece Onion
- 7 medium sized Potatoes
- 3 tbsp Olive oil
- 3 tbsp Chickpea flour
- 5 tbsp Vegetable broth * for seasoning
- 5 tbsp Salt and pepper
- Alsan for frying
- 1 head Green salad
- Dressing to taste
- Core the pumpkin, peel and wash the potatoes, peel the onions ….. then cut everything into large pieces and grate – I did it with my “Roto” –
- Put the grated vegetables in a bowl, sprinkle with the vegetable stock (or use salt and pepper), stir everything and let stand for about 15 minutes.
- Then add the oil, work it through well and add enough chickpea flour until it can be shaped a little.
- Now put some Alsan in 2 pans and bake … in a smaller pan I made small hash browns …
- Make such a large roaster in the large pan ….. now who can turn it around …. little tip: When it is finished at the bottom, put a plate on top, turn the pan, turn the pan back and the roaster slide into the pan from the plate. I had a coated pan … so not such a big problem 😉
- * Supplies: Make your own vegetable broth
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