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🍽️ Vegan Grill Platter with Potato Salad, Burger Patties, and Mustard Dressing

535 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 1 kg
• salt 1 tsp
• radishes 6 pcs
• mini cucumbers 3 pcs
• pickles 100 g
• lemons 1 pc
• dill, fresh 10 g
• chives, fresh 10 g
• garlic cloves 1 pc
• shallots 1 pc
• vegan fresh spread, plain 150 g
• paprika, sweet 1 tsp
• sweet mustard 1 tbsp
• dijon mustard 4 tbsp
• pepper, colorful pinch
• olive oil 3 tbsp
• agave syrup 2 tbsp
• Vemondo vegan burger patties 4 pcs

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat and let the potatoes cook covered for about 20 minutes until soft.
5. 5. Wash the radishes meanwhile.
6. 6. Remove the tough stems from the radishes.
7. 7. Slice the radishes into thin rounds.
8. 8. Wash the mini cucumbers.
9. 9. Slice the mini cucumbers.
10. 10. Drain the pickles into a colander.
11. 11. Catch the pickle juice in a container.
12. 12. Finely dice the pickles.
13. 13. Cut the lemon in half.
14. 14. Squeeze the juice from the lemon.
15. 15. Wash the herbs.
16. 16. Shake the herbs dry.
17. 17. Finely chop the herbs.
18. 18. Peel the garlic.
19. 19. Peel the shallot.
20. 20. Finely chop the garlic and shallot.
21. 21. Place the spread (vegan butter alternative) into a bowl.
22. 22. Add the finely chopped garlic and shallot mixture.
23. 23. Add paprika powder.
24. 24. Add sweet mustard.
25. 25. Add 2 tablespoons of Dijon mustard.
26. 26. Whisk the ingredients together with a whisk.
27. 27. Season the mixture with salt and pepper.
28. 28. Take a separate bowl for the dressing.
29. 29. Pour 150 milliliters of the saved pickle juice into the bowl.
30. 30. Add 2 tablespoons of Dijon mustard.
31. 31. Add olive oil.
32. 32. Add 3 to 4 tablespoons of lemon juice.
33. 33. Add agave syrup.
34. 34. Whisk everything together.
35. 35. Season the dressing savory with salt and pepper.
36. 36. Drain the cooked potatoes.
37. 37. Peel the potatoes.
38. 38. Slice the still lukewarm potatoes into about 1 centimeter thick rounds.
39. 39. Add the potato slices to the dressing marinade.
40. 40. Add the diced cucumbers.
41. 41. Add the radish slices.
42. 42. Add the chopped herbs.
43. 43. Gently fold everything together to mix the ingredients.
44. 44. Preheat the grill.
45. 45. Place the vegan burger patties on the grill.
46. 46. Grill the patties for about 10 minutes on all sides until crispy.
47. 47. Taste the potato salad again and adjust with salt.
48. 48. Distribute the potato salad onto plates.
49. 49. Place the grilled vegan burger patties on top.
50. 50. Serve the platter with the mustard dip.

Nutrition per serving

• kcal: 535
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 68 g