Summary

Ingredients

• 3 potato (s)
• 4 portobello mushrooms
• 100 g cream cheese substitute made from cashew nuts
• 3 tomato (s), dried in oil
• 2 tablespoon olive oil
• 200 g smoked tofu
• 12 cherry tomato (s)
• 12 shiitake mushrooms
• 1 tablespoon rapeseed oil
• 2 teaspoons tamari sauce
• 0.5 ½ bunch coriander
• 0.5 teaspoon ½ pepper, white
• 0.5 teaspoon ½ sea salt
• 2 teaspoons marjoram

For the dressing:

• 2 cm ginger root
• 6 spring onion (s)
• 60 ml rapeseed oil
• 2 tablespoon tamaris sauce
• 1 teaspoon sesame oil

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Instructions

1. Preheat the oven to 180 degrees top / bottom heat and soak 4 wooden skewers in warm water.
2. Wash and quarter the potatoes. Lay out the potatoes in an ovenproof dish, drizzle with salt, pepper, marjoram and olive oil and place in the oven.
3. Chop the dried tomatoes and mix with the cashew cream cheese. Season the mixture with salt and pepper and pour into the portobello mushrooms.
4. For the dressing, cut the ginger and spring onions into small slices and mix in a heat-proof dish.
5. Heat the rapeseed oil in a small saucepan over high heat until it reaches the smoke point. Pour immediately over the spring onions and ginger. Stir in the tamari sauce and sesame oil.
6. Cut the smoked tofu into cubes the size of the cherry tomatoes. Alternately pull the tofu, shiitake mushrooms and cherry tomatoes onto the skewers. Mix the rapeseed oil and tamari sauce together and brush the skewers with it.
7. Add portobello mushrooms and skewers to the potatoes in the oven for 15 minutes.
8. Take everything out of the oven and arrange on the plates. Finally, pour the dressing over the skewers. Chop the coriander and spread over it.
9. You can also find the recipe on my blog:
10. https://www.vegan-cooking-with-thalija.de/archive/878