Summary

Ingredients

• 3 glasses kale (approx. 1.8 kg), vegan
• 100 g porride, you can take up to 150
• 1 kg potato (s)
• 100 g lard (onion lard), vean, e.. from Zwerenwiese
• 2 onions)
• 400 g smoked tofu
• 2 tablespoon mustard
• 4 tablespoon soy sauce
• 1 tablespoon sugar
• 600 g veetable broth
• 4 bay leaves
• 6 pee sausages, vegan
• 12 sausages, vegan

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Instructions

1. It is best to start the day before and first cut the onion and smoked tofu into small pieces and then fry them vigorously in the onion lard in a large saucepan. Deglaze with soy sauce. Add kale, mustard and bay leaves, sauté briefly and deglaze with vegetable stock. Add the oat groats and let the kale simmer for 1 to 1.5 hours, stirring regularly. Good kale has to start right at least once! Finally, season well with salt, pepper, sugar, mustard and soy sauce, add the vegan pee and sausages and allow to cool.
2. Heat again the next day and simmer for another hour so that everything can flow properly. If necessary, add seasoning and, if necessary, simmer with a little more vegetable stock.
3. At the same time, peel the potatoes, cut them into pieces and cook them in salted water.
4. Option: (not original Bremer Art, but super delicious): Fry the boiled potatoes in a pan until crispy and caramelize.