Roast beef with fried potatoes and wild garlic remoulade
30 min.
2 servings
70 g vegan roast beef
500 g waxy potatoes
oil for frying
salt and pepper
Wild garlic remoulade
100 ml soy drink
120 ml sunflower oil
1 tbsp lemon juice
½ tbsp mustard
4 finely chopped pickles
1 tbsp cucumber water
4 tbsp chopped wild garlic
salt and pepper
Boil the potatoes and let them cool
Put soy milk, mustard, lemon juice, cucumber water, salt and pepper in a tall container and mix with a hand blender
Slowly add the oil and mix until the mixture is foamy and firm
Add chopped cucumbers and wild garlic and refrigerate
Cut potatoes and fry in a pan
Place the roast beef in loose rolls on the plates with the fried potatoes, divide the tartar sauce into small bowls
Enjoy!
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