Vegan rösti with Zurich-style mushroom sauce

Vegan rösti with Zurich-style mushroom sauce

Total: 45 min. | Active: 45 min.
vegan, lactose-free

We love the crispy crust on this rösti and the creamy mushroom sauce! Use potatoes cooked the day before to whip up this dish in no time. It's vegan, it’s tasty and it doesn't cost much at all!

Joel & Muriel

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Cook the potatoes the day before
1 ½ kg waxy potatoes, washed thoroughly with skin left on
  water, boiling
Rösti
1 ½ tsp salt
  rapeseed oil for frying
Sauce
5 tbsp white flour
2 dl vegetable bouillon
2 tbsp rapeseed oil
50 g cashew nuts
1 dl water
2 tbsp rapeseed oil
400 g mushrooms, in slices
garlic cloves, finely chopped
  salt to taste
a little  parsley, finely chopped

How it's done

Cook the potatoes the day before

Cook the potatoes (uncovered) in boiling water over a medium heat for approx. 25 mins. until just soft. Drain the potatoes, leave to cool, cover and keep in the fridge.

Rösti

Peel the potatoes the day before, grate coarsely using a rösti grater, season with salt, mix. Heat the oil in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., stirring occasionally. Shape the rösti into a cake. Continue to cook the rösti (uncovered) over a medium heat for approx. 5 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the rösti out onto the plate. Add a little oil to the pan, slide the rösti back into the pan with the uncooked side facing down, finish cooking for approx. 5 mins.

Sauce

Toast the flour in a pan, stirring constantly, until the flour starts to turn brown. Remove the pan from the heat. Add the stock and oil to the flour in one go, bring to the boil while stirring, then reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Puree the cashew nuts with the water until smooth, add to the sauce. Heat the oil in a non-stick frying pan. Sauté the mushrooms and garlic for approx. 10 mins., season with salt and add to the sauce. Plate up the rösti with the sauce, garnish with parsley.

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