- boil the cream and the vegan bouillon with laurel, salt and nutmeg.
- add potatoes and pasta and cook until potatoes are tender and pasta is cooked
- cut the onions into thin slices
- fry them slowly with sunflower oil.
- season with sugar and salt as well as pepper and chili
- arrange the potatoes and pasta on a plate
- sprinkle with the fried onion and serve
Swiss Älplermagronen – Vegan Version
- 2 onions
- 2 tbsp sunflower oil
- 600 gr potatoes peeled, cut into cubes.
- 250 gr of pasta (älplermagronen)
- 2.5 dl vegan cream
- 4.0 dl vegan stock
- 2 bay leaves