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672 kcal
45 min.
Vegan spuds with cottage cheese and scratchings

Recipe for Vegan spuds with cottage cheese and scratchings

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x portion

NaN g

672 kcal

x g

1 kcal

672.4
Calories
28.1g
Prot.
33.6g
Fat
62.5g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • New potatoes3.5× portion (630 g)
  • Smoked tofu1× package (200 g)
  • Onion1× piece (120 g)
  • Sunflower seeds8× teaspoon (80 g)
  • Lemon6× slice (60 g)
  • Plant milk3× tablespoon (30 g)
  • Olive oil1× tablespoon (10 g)
  • Dill, fresh3× teaspoon (9 g)
  • Marjoram, dried2× pinch (4 g)
  • Salt1× teaspoon (3 g)
  • Pepper, black1× pinch (1 g)
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How to make Vegan spuds with cottage cheese and scratchings

  1. 1. Cover the sunflower seeds with boiling water for 30 minutes. Squeeze the juice from the lemon.

  2. 2. Blend the sunflower seeds with the lemon juice, plant drink, salt and pepper.

  3. 3. Peel the potatoes and boil them in salted water.

  4. 4. Finely chop the onion and fry it in olive oil.

  5. 5. Finely dice or slice the tofu, then mix it with the fried onion. Season with salt, pepper and marjoram.

  6. 6. Serve the potatoes with

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