From time to time I also eat something unhealthy. I transformed this traditional Sunday lunch to vegan version. I’m not going to lie to you, it doesn’t taste at all like the real thing but vegan version is soooo delicious that I don’t really want to go back to the non-vegan version.
- 1 package of soy “meat”
- soy sauce
- buckwheat flour
- peas or chickpeas flour
- cold water
- corn starch
- salt and curry
- 1/2 kg potatoes
- 4 pickles
- canned carrot
- canned peas or corn
- 150 ml soy milk
- 300 ml oil – use e.g. sunflower
- 30 ml apple vinegar
- 1/2 tsp mustard
- 1 small tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- water from the pickles
- Soak the soy meat in cold water overnight (or alternatively in warm water for 1 hour).
- Drain water in the morning and prepare marinade from water and soy sauce (2:1 ratio).
- Marinate the meat for about 15 minutes. Squeeze partially the remaining water.
- Batter: gradually whisk buckwheat and pea flour in cold water (2:1 ratio). Then add corn starch, salt and curry.
- Cover the meat in the batter and fry on hot oil from both sides until golden.
Making potato salad
- Cook the potatoes with the skin until soft. When done, let them cool.
- Mayonnaise: put the soy milk, 300 ml sunflower oil (gradually), vinegar, mustard, salt and pepper in a blender. Mix until smooth and thick.
- Cut the potatoes and pickles into cubes, add canned peas and carrots, add the mayo and season to taste.
Inspired by: @SeriousEats