There are recipes that are kind of difficult to imagine in vegan. Especially if you haven’t dealt with the vegan diet for so long.
One of these recipes is definitely the traditional “Frankfurter grüne Soße”. A vegan green sauce may sound strange to some, but the taste is just so good that critics are sure to be won over. Incidentally, the Frankfurt green sauce is traditionally in season from Maundy Thursday until autumn.
Nothing special is needed to make this delicious sauce yourself – except for the specific herbs that are essential in a vegan Frankfurt green sauce! Borage, cress, chervil, parsley, pimpinelle, sorrel and chives are a must. You can find the mixture in the freezer in the supermarket in Hessen, but you can also get it fresh from the market or from the “regional corner” in the supermarket.
We like to have cooked potatoes with it. After draining, we like to let these evaporate in a closed pot in a little vegetable butter and coarse salt. Depending on the season, a portion of asparagus also goes perfectly with it.
The herbs stimulate the metabolism and they are rich in vitamins and antioxidants. These are perfect properties to get the body fit again in spring!
Vegan green sauce
- 250 g green sauce herbs (borage, chervil, cress, parsley, pimpinelle, sorrel, chives)
- 400 g soy yogurt
- 1 tbsp mustard
- 2 tbsp lemon juice
- Wash the herbs and roughly remove the stems.
- Mix the herbs with the soy yoghurt in a food processor.
- Finally add lemon juice and mustard and season with salt to taste.