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

Author Bio

Gluten-free, vegetable-centric vegan recipes. Hi, I’m Maria, a 35-year-old vegan, plant-based veggie lover. I live in... Read More

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Vegan Grain-Free Pumpkin Rösti With Mushroom Mayo

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

Dairy Free

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.

Ingredients You Need for Pumpkin Rösti With Mushroom Mayo [Vegan, Grain-Free]

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

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

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.