(4 servings)

Ingredients

Potatoes:

800 g waxy potatoes

400 g neutral oil (sunflower or rapeseed)

2 tsp ground dried rosemary

1 tbsp bell pepper powder

1 tsp ground caraway

1 tbsp salt

more salt

Mushrooms:

1 kg oyster mushrooms

350 g yellow onions, roughly chopped in lengthy slices

300 g neutral oil (sunflower or rapeseed)

2 tbsp tomato paste

1 tbsp apple cider vinegar

60 g vegan Barbecue Sauce

1 tsp smoked bell pepper powder

1 tbsp garlic powder

3 tbsp Shoyu Soy Sauce

2 tbsp salt

Topping:

250 g natural unsweetened soy yoghurt

2 -3 tbsp crispy chili oil

2 tsp lemon juice

salt

pink pickled onions

chopped herbs (e.g. parsley, dill, chives)

Preparation:

Boil the potatoes in salted water until they are cooked through.

Take out of the water and let cool down a bit. Mix all the flavor ingredients into a marinade for the potatoes. Preheat oven to 210 C top/ bottom heat.

Place potatoes on baking trays (no paper needed) and smash with a tool of your choice or your bare hands if you dare. Brush generously with the marinade and sprinkle more salt on top.

Bake until crisp for around 20 minutes. Check in between and open the oven 1 -2 times to release steam.

Pull the oyster mushrooms into pieces using your hands. Mix flavor ingredients into a marinade.

Preheat oven to 190 C top/ bottom heat.

Mix pulled mushrooms, chopped onions and marinade in a bowl well together and place in a casserole dish. Bake for 20 – 30 minutes, stir 1 – 2 times after 5 – 10 minutes until they are juicy, a bit crunchy and taste amazing.

Mix soy yoghurt with chili oil, season to taste with lemon juice and salt.

Serve potatoes with mushrooms on top, sprinkle with chili yoghurt and add pickled onions and chopped herbs.

Bon appetit!