1. Prepare the protein:
Press tempeh, seitan, or tofu well and cut into thin strips. Finely dice the red onions.
2. Make the psyllium gel:
Mix ground psyllium husk with 2 tbsp warm water and let sit for 5 minutes until gel-like.
3. Prepare sweet potatoes:
Peel and coarsely grate the sweet potatoes. Place into a clean kitchen towel and squeeze out as much liquid as possible.
4. Add binding potato:
Peel and finely grate the floury potato. Do not squeeze – the natural starch improves binding.
5. Mix rösti batter:
Combine sweet potatoes, grated potato, chickpea flour, psyllium gel, salt, and pepper. The mixture should be slightly sticky and easy to shape.
6. Cook the vegan strips:
Heat 2 tbsp oil in a large pan. Fry vegan strips and onions until nicely browned. Season with salt and pepper.
7. Finish the sauce:
Deglaze with vegetable broth and plant cream. Stir in vinegar and marjoram. Simmer for about 10 minutes until creamy.
8. Fry the rösti:
Heat 4 tbsp oil in a non-stick pan. Shape 4 firm, flat rösti and press tightly. Fry over medium heat for 5–6 minutes until golden brown before flipping. Cook another 5 minutes.
9. Serve:
Plate the crispy rösti and top or serve alongside the creamy vegan strips.
Nutrition Facts (approx. per serving)
- Calories: 540 kcal
- Protein: 34 g
- Fat: 28 g
- Carbohydrates: 42 g
- Fiber: 9 g
