Vegan potato and pumpkin rösti with soy dip and wild herb salad

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What would autumn be without pumpkin dishes? Every year we look forward to the versatile vegetables and try out a lot – as an ingredient for soup, casserole, risotto, bread or chutney.

Recently, my husband, a native of the German federal state ‘Saarland’, served this delicious potato and pumpkin rösti. And because it tasted so incredibly good, I really want to share the vegan and seasonal recipe with you.

Inspired by the Saarland Schales, a potato pancake, my husband changed the traditional specialty a bit though. That’s why, dear Saarlander, the Schales is “not like at home”.

Ingredients for 4 persons)

For the rösti (Schales)

  • 500 g of potatoes, mainly solid
  • 500 g of pumpkin, e.g. Hokkaido or Butternut
  • 1 leek or 1 bunch of spring onion
  • 2 teaspoons of egg substitute (= 10 g), e.g. Sweet lupine flour
  • salt and pepper
  • 1 knife tip of Nutmeg
  • Neutral oil for frying, e.g. Sunflower oil

For the dip

  • 500g of soy quark
  • 1 bunch fresh herbs (such as dill, parsley, basil)
  • Salt and pepper
  • Juice of a lemon

For the wild herb salad with apple mustard dressing

  • 120g wild herb salad
  • 8 tablespoons of linseed oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons of apple juice
  • 1 teaspoon mustard
  • Salt and pepper


  1. Wash potato and pumpkin, peel and finely grate. Then salt and let it simmer briefly.
  2. Wash leek or spring onions and cut into thin slices or rings.
  3. Heat medium sized pan. Heat 1 tablespoon of neutral oil and fry the leek or leek onion for 2 to 3 minutes.
  4. Squeeze the potato and pumpkin mixture well and tip the water. Add the fried leek or spring onion with the egg substitute and season with salt, pepper and nutmeg.
  5. Heat oven-suitable pan or roasting pan. Heat 2-3 tablespoons of oil in it. Put the potato and pumpkin dough into the pan and distribute evenly (ideally in a round, cake-like shape). Roast for about 10 minutes until the bottom is crispy. Then turn the rösti with the help of a plate and fry on the other side until crispy for 10 minutes.
  6. In the meantime, preheat the oven to 180 degrees. Put the pan or roasting pan in the oven and let the rösti cook for about 30 minutes.
  7. For the dip, chop herbs of your choice and mix them with the soy quark. Season with salt, pepper and lemon juice.
  8. Wash the wild herb salad and clean if necessary. Mix ingredients for the dressing. Pour over the salad and leave for five minutes.
  9. Remove the potatoes, pumpkin and rösti from the oven at the end of the cooking time and arrange on a serving plate. Add the dip and wild herbs salad.

A cool beer will go very well with that dish. 🙂

Have fun cooking and “Gudde Appetit”.

Mary x  

Photos: Mary Schmidt