Vegan Leberkäse with purple truffle potato salad

Experience the variety of flavors with our smoked vegan Leberkäse. Served with a purple truffle potato salad with earthy truffle flavors, fluffy couscous and crunchy walnuts. This recipe from @chefsculinar combines hearty flavors for an extraordinary culinary experience!

45 minutes

2 servings

20 g couscous

40ml vegetable stock

250 g vegan Leberkäse (ETM or fresh)

350g purple potatoes

10 ml mild olive oil

3g table salt

50g red, peeled onions

50g spring onions

30ml apple cider vinegar

15g sugar

2g sea salt flakes

1g ground steak pepper

6ml mustard

16g walnuts

6g truffle oil

50g chickpeas

10g Vegan gravy

90ml water

4g chervil

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 purple potatoes well.

Cut the purple potatoes into wedges and mix with olive oil and salt.

Spread out on baking trays lined with baking paper and bake in a preheated convection oven at approx. 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 the couscous just before serving.

If necessary, grill the meatloaf slices briefly on both sides.

Prepare vegan gravy according to the recipe and have it ready.

Prepare chervil.

Recommendation for serving

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.