Summary

Ingredients

• 250 g quark substitute
• 1 cup soy creme fraîche (crème fraîche alternative), approx. 50 g,
• 3 tablespoon salad mayonnaise, vegan
• 1 teaspoon mustard
• 1 dash rapeseed oil or sunflower oil
• 3 packs 8 herbs, frozen
• 1 packet soy cream (Soy Cream Cuisine), 5% fat, approx. 250 ml
• salt and pepper
• Maggi
• 2 avocado (s)
• 500 g potato (s)

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Instructions

1. First cook the potatoes for about 30 minutes, depending on their size. As soon as the potatoes are on the stove, it`s time for the sauce.
2. Put the quark substitute in a larger bowl. Since there is only the 400 g variant, weigh it with the kitchen scale. Then add the soy creme fraîche. Likewise oil, vegan salad mayonnaise and mustard. Then add the herbs and stir everything together.
3. Always add a little bit of the soy cream and stir until the desired consistency is achieved. The sauce shouldn`t be too runny, but also not too firm - preferably slightly creamy. Season with Maggi, salt and pepper, depending on how spicy you like it. I`m very much in love with Maggi, so some of it comes to my mind.
4. When the sauce is seasoned, prepare the avocado. Depending on the size of the avocado, decide whether to use one or two. Halve the avocado, peel and remove the stone. Cut the avocado into cubes and add to the sauce.
5. Every now and then check back for the potatoes. When the potatoes are done, serve with the green sauce.