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Vegusto B2B
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4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
224: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
500 g potatoes, waxy
30 g onions, chopped
1 tsp garlic granules (6 g)
40 g No-Moo, Mild-Aromatic [Order No: 129]
100 g water, hot
3 tsp No Moo Dip, Garlic (30 g) [Order No: 172]
1 tsp mild mustard (10 g)
30 g white wine vinegar (5.5% acid)
1-2 tbsp. Nutritional Yeast Flakes (5 g) [Order No: 302]
½ tsp rock salt (4 g) [Order No: 305]
¼ tsp parsley, dried
50 g carrots
50 g cucumber
fresh chives, chopped
Sausages:
2 vegan sausages
e.g. No Moo, Vegan-sausage Wiener [Order No: 129]
or Vegan-sausage, Farmhouse-style [Order No: 122]
2-3 tablespoons sunflower or rapeseed oil
Cuisine: Swiss cuisine
Treat yourself with Vegusto: Recipe No. 224
A warm potato salad always fits. This traditional mix of potatoes, vinegar, mustard and herbs is refined here with No Moo, Dip and No Moo, Mild-Aromatic.
Ingredients for 2 Servings
500 g potatoes, waxy
30 g onions, chopped
1 tsp garlic granules (6 g)
40 g No-Moo, Mild-Aromatic [Order No: 129]
100 g water, hot
3 tsp No Moo Dip, Garlic (30 g) [Order No: 172]
1 tsp mild mustard (10 g)
30 g white wine vinegar (5.5% acid)
1-2 tbsp. Nutritional Yeast Flakes (5 g) [Order No: 302]
½ tsp rock salt (4 g) [Order No: 305]
¼ tsp parsley, dried
50 g carrots
50 g cucumber
fresh chives, chopped
Sausages:
2 vegan sausages
e.g. No Moo, Vegan-sausage Wiener [Order No: 129]
or Vegan-sausage, Farmhouse-style [Order No: 122]
2-3 tablespoons sunflower or rapeseed oil
Preparation
Wash the potatoes and make a small cut all around, which will make it easier to peel the potatoes later. Cook the potatoes with the peel in salted water for 20-25 minutes, covered.
In the meantime, boil the onions, the garlic granules and the diced No-Moo, Mild-Aromatic in 100 g of water and stir regularly. The No Moo melts and gives its fine aroma to the sauce.
Add the No Moo, Dip, mustard, vinegar and yeast and season the finished sauce with salt and parsley.
Put the boiled potatoes in a sieve with cold water, peel and slice them. Mix the sauce with the potato slices and let everything stand covered for 20 minutes.
Meanwhile, heat the oil in a non-stick frying pan and fry the vegan sausages in it and keep warm.
Peel the cucumber, cut it in half lengthwise, remove the seeds and cut it into pieces of about 4 mm. Peel and chop the carrot (grate or cut into pieces). Mix both into the potato salad.
Sprinkle the potato salad with the chives before serving.
