Vegan Nuggets with Potato Salad & Pumpkin Seed Oil
30 min
Vegan
24803
For 2 Portions
400 g
new potato
180 g
vegan nugget mix
80 g
pickle
60 g
polenta
15 g
cranberries, canned
1
red onion
200 ml
water
2 tbsp
raspberry vinegar
1 tbsp
pumpkin seed oil
1 tsp
mustard
1 tsp
agave syrup
1 tbsp
canola oil
pepper
salt
1. All set?
2. Wash and cook potatoes in salted water for about 20 min.
3. Meanwhile, dice pickles.