Summary

Ingredients

• 2 tablespoon sunflower seeds
• 500 g carrot (s)
• 400 g potato (s)
• 2 tablespoons oil
• salt and pepper
• 400 ml vegetable stock
• 100 g couscous
• 1 bunch spring onion (s)
• 100 g tofu (silken tofu)
• 100 g yourt (soy yourt)
• 2 tablespoon mustard, coarse-grained
• 1 bunch dill

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Instructions

1. Toast the sunflower seeds in a pan without fat until light brown. Peel and slice the potatoes and carrots. Fry the potatoes in oil, season with salt. Pour in 100 ml of stock and cook covered for 5 minutes, turning occasionally. Stir in the carrots and couscous. Pour in the rest of the broth and cook covered for another 15 minutes.
2. In the meantime, clean the spring onions and cut into rings. Mix the silken tofu, soy yoghurt and mustard. Fold the spring onions into the potatoes, season with salt and pepper. Pour the mustard sauce over the vegetables and cover and let stand for 5 minutes without stirring. Serve sprinkled with dill and sunflower seeds.