A creative recipe from CHEFS CULINAR chef Christoph Koscielniak, which makes our vegan Leberkäse an absolute menu highlight at Michelin-star level, both visually and in terms of taste!
Ingredients
For 10 servings (460g per serving):
- 1 kg vegan fresh Leberkäse (loaf)
- 50 g vegan gravy mix
- 100g couscous
- 200 ml vegetable stock
- 200 ml vegetable stock
- 1.7 kg purple potatoes
- 50 ml mild olive oil
- 250 g red, peeled onions
- 250 g spring onions
- 150 ml apple cider vinegar
- 70 g sugar
- 30 ml mustard
- 80 g walnuts
- 30 g truffle oil
- 250 g chickpeas
- 450 ml water
- 20 g chervil
- salt
- sea-salt
- crushed steak pepper
preparation
- Roast the couscous dry and then allow it to swell in sufficient vegetable stock.
- Place the vegan Leberkäse slices on a smoking sieve and lightly smoke them with beech wood chips.
- Scrub and wash the purple potatoes well. Cut the purple potatoes into wedges and mix with olive oil and salt. Spread out on baking sheets lined with baking paper and bake in a preheated convection oven at around 180 °C until crispy.
- Cut red onions into slices and spring onions into rings.
- Make a marinade with apple cider vinegar, sugar, sea salt flakes, steak pepper, mustard, crushed walnuts and truffle oil and mix with the purple potato wedges.
- Add chickpeas, onion fans and spring onions and mix in couscous just before serving.
- Grill the meatloaf slices briefly on both sides.
- Prepare vegan gravy according to the recipe and have it ready.
- Place the purple potato salad in the middle of the plate, place the smoked meatloaf on top and pour the vegan gravy over it. Garnish with chervil.