Vegan Serves 4 1 handful of sprouts (halved), 15 boiled baby potatoes (halved), 1 pack of De Hobbit smoked lupeh (diced) (also lupeh, tempeh and smoked tempeh), 1 apple (sliced or diced), leaves of 1 fennel (optional), salt and pepper, olive oil, 1 handful of fresh chives (finely chopped) For the sauce: 150 g unsweetened soya yoghurt, salt and pepper, 1 pinch of curry powder, 2 tbsp lemon juice, 3 tbsp chives (finely chopped)
Preheat the oven to 180°C. Sprinkle the sprouts with salt and pepper and cook with the oil in the oven for 15 to 20 minutes. Season the potatoes and lupeh with salt and pepper. Fry in olive oil until golden brown. Mix together all the ingredients for the sauce. Place the sprouts, potatoes and lupeh in a bowl. Top with the apple, fennel leaves and fresh chives. Serve with the sauce.