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Vegan Fish & Chips with Tartare Sauce

Ingredients

For the vegan fish

For the chips

400 g potatoes, waxy
Some sunflower oil
Some salt to taste

For the tartare sauce

1 ts dijon mustard
1 ts vinegar
1 ts lemon juice
2 ts capers
1 ts dill
2 ts gherkins
1 ts garlic powder
ts paprika
Some salt and pepper

Preparation

1. Wash the potatoes and cut into 2cm-thick chips. Brush with a little oil, season with salt and spread out on a baking tray. Bake for 30 minutes at 225 degrees Celsius (440 degrees Fahrenheit) upper and lower heat.
2. For the Tartare sauce: Mix the vegan alternatives to mayonnaise and yogurt, mustard, Worcester sauce, hot sauce, vinegar and lemon juice together and stir well. Wash the dill and chop finely. Chop the capers and gherkins finely as well, and add to the mayonnaise mixture. Finally, season to taste with salt, pepper, garlic powder and paprika.
3. For the vegan fish: Fry the Vantastic Foods Oven “Vish” in a little margarine, and serve with lemon.

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