Grill-Medallions & Salade Aux Deux Chips

Name: Grill-Medallions & Salade Aux Deux Chips
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 portions

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 h

Difficulty: easy

Ingredients

For the Soy Medallions

200 g soy medallions

1.5 l vegetable stock

1 pc onion

1 Clove(s) garlic

100 ml olive oil

3 tb ajvar, hot

Some herbes de provence, chopped

2 tb soy sauce

2 tb orange vinegar

1 ts salt

2 tb agave syrup

1 tb mustard

3 tb ketchup

1 tb tomato pulp

For the Salade Aux Deux Pommes

1 kg potatoes, waxy

2 pc apples, sour

150 g gherkins

1 Bunch(es) spring onions

1 Bunch(es) chives

150 g vegan alternative to mayonnaise

5 tb soy alternative to yoghurt

4 ts mustard

2 tb apple vinegar

1 tb agave syrup

Some salt & black pepper

Preparation

1. Cook the potatoes (with peel) in salted water until done, rinse with cold water and let cool. Remove the peel and slice the potatoes.

2. Wash apples with peel and dice finely. Slice gherkins and spring onions. Mix apples, spring onions and gherkins in a bowl with chive.

3. Mix vegan alternative to mayonnaise, soy alternative to yoghurt, mustard and vinegar using a blender until creamy. Season to taste with salt, pepper and agave syrup. Mix with the potato salad.

4. Let soy medallions soak in vegetable stock for 20 minutes, turning the medallions from time to time. Rinse through a sieve and let cool shortly. Squeeze by hand afterwards.

5. Peel onions and dice finely. Peel garlic and press with a garlic press. Add the remaining ingredients and combine to an evenly marinade.

6. Give soy medallions to the marinade, whisk thoroughly and let rest for 1 hour minimum.

7. Fry soy medallions in a pan from both sides.

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