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🥗 Vegan spare ribs with fruity salad and smashed potatoes

629 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 800 g
• salt pinch
• celeriac 100 g
• ketchup 4 tbsp
• cola 2 tbsp
• vegan steak, beef-style 4 pcs
• olive oil 4 tbsp
• pepper, white ground pinch
• blueberries, fresh 125 g
• organic lemons 1 pc
• radishes 1 bunch
• salad mix 200 g

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Cover them just with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat and cover the pot.
6. 6. Cook the potatoes for about 15 minutes.
7. 7. Wash the celery.
8. 8. Peel the celery.
9. 9. Cut the celery into thin, elongated strips.
10. 10. The strips should be about 1 by 1 centimeter thick.
11. 11. Take a small bowl.
12. 12. Mix ketchup and cola in it.
13. 13. This is your marinade for the spare ribs.
14. 14. Place the vegan steak between two layers of cling film.
15. 15. Pound the steak flat lightly.
16. 16. Take a chopstick.
17. 17. Poke narrow holes into the steak with the chopstick.
18. 18. Keep a distance of about 2 centimeters between the holes.
19. 19. Insert the celery strips into the prepared holes.
20. 20. Take a brush.
21. 21. Brush the spare ribs with the marinade.
22. 22. Drain the cooked potatoes.
23. 23. Place the potatoes on a baking sheet.
24. 24. Lightly smash the potatoes.
25. 25. The potatoes should split open but still hold together.
26. 26. Distribute 2 tablespoons of olive oil over the potatoes.
27. 27. Salt the potatoes generously.
28. 28. Pepper the potatoes generously.
29. 29. Grill the spare ribs for about 3 minutes from each side.
30. 30. Grill the potatoes for about 3 minutes from each side.
31. 31. Set aside the grilled spare ribs and potatoes.
32. 32. Sort through the blueberries.
33. 33. Wash the blueberries only if necessary.
34. 34. Wash the lemon.
35. 35. Grate 1 teaspoon of lemon zest.
36. 36. Halve the lemon.
37. 37. Squeeze the juice of the lemon.
38. 38. Wash the radishes.
39. 39. Remove the ends of the radishes.
40. 40. Slice the radishes into thin slices.
41. 41. Take a bowl.
42. 42. Mix lemon juice, lemon zest, and the remaining olive oil.
43. 43. Season the dressing with salt and pepper.
44. 44. Toss the salad with the radishes in the dressing.
45. 45. Plate the salad.
46. 46. Garnish the salad with fresh blueberries.

Nutrition per serving

• kcal: 629
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 82 g