Pumpkin rösti with mushroom mayo is the perfect accompaniment to your salad and an excellent burger replacement. Rösti is a Swiss potato fritter; however this vegan version is made from pumpkin and butternut squash! The umami-packed mushroom vegan mayo is the ideal spread for this savory patty.

Pumpkin Rösti With Mushroom Mayo [Vegan, Grain-Free]

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Cooking Time



For the Pumpkin Rösti:

  • 1 Hokkaido pumpkin, roughly chopped
  • 1 butternut squash, roughly chopped
  • 2 tablespoons crushed flaxseed and 6 tablespoons water
  • 2 teaspoons dried rosemary
  • 2 teaspoons herbal salt
  • 3/4 cup and 1 1/2 tablespoons chickpea flour
  • Coconut oil, for frying

For the Mushroom Mayo:

  • 2/5 cup and 1 teaspoon vegan mayonnaise
  • 7 ounces of mushrooms, chopped
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon tamari
  • Salt and pepper


  1. Stir the flaxseed with the water and let it draw for 10 minutes.
  2. Mix cooked Hokkaido and butternut squash in a bowl and with rosemary and salt.
  3. Finally, add the chickpea flour and mix thoroughly.
  4. Heat a pan up to medium heat.
  5. Form 12 rösti and fry them in a little coconut oil, approximately 5-6 minutes on each side.
  6. Place the plate in the oven and bake them for 25 minutes.
  7. Warm a pan up to medium to high heat and stir the mushrooms on for 5-7 minutes.
  8. Add salt, pepper, vinegar, and tamari, turn it around, and let it fry until the liquid is evaporated.
  9. Let the mushrooms cool a little.
  10. Stir the mushrooms together with mayonnaise and season with salt and pepper.

Nutritional Information

Per Serving: Calories: 80 | Carbs: 11 g | Fat: 3 g | Protein: 3 g | Sodium: 452 mg | Sugar: 2 g Calculation not including oil used for frying. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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