Baked potatoes with mushrooms
Ingredients
for 4 person
| 4 | baked potatoes |
| water, boiling | |
| 80 g | cashew nuts |
| 100 g | vegan yoghurt substitute nature (soya) |
| ½ dl | water |
| ¼ tsp | salt |
| a little | pepper |
| 4 tbsp | rapeseed oil |
| 200 g | mushrooms, quartered |
| 1 | garlic clove, squeezed |
| 4 tbsp | soy sauce |
| 250 g | cooked sauerkraut, drained |
| a little | pepper |
How it's done
Potatoes
Wrap the potatoes individually in aluminium foil.
To bake
Approx. 45 mins. in the centre of the oven.
Cashew nut sauce
Simmer the nuts in boiling water for approx. 15 mins., drain. Place the nuts, soya yoghurt, water, salt and pepper in a blender (see tip), puree until smooth.
Filling
Heat the oil in a pan. Sauté the mushrooms for approx. 10 mins. Add the garlic, continue to steam for approx. 1 min. Add the soya sauce, mix. Heat the sauerkraut. Remove the potatoes from the foil, break open, serve with the sauce, sauerkraut and mushrooms. Sprinkle with pepper.
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