Papet vaudois is a popular dish from the canton Vaud, in Switzerland. It consists of a sausage with cabbage on top of a potato-leek bed, with cream and white wine.
The papet symbolically represents the colors of the Vaudois flag (white for potatoes and green for leeks).
For SHIFT Lausanne 2022, we created our own version of this dish using tempeh and kimchi.
We grew the tempeh in a sausage shape with the cabbage inside. For the potato-leek base, we used fermented leek (kimchi style but without the red spices), which tasted a bit like olives and balanced very well with the creamy potatoes.
The recipe below is an adaptation of our original recipe.
Level: Medium Time: 1.30 h Servings: 4
For the tempeh vaudois:
2 packs of Ragi tempeh
6 cabbage leaves, sliced
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground coriander
1 tsp sugar
1 tbsp mustard
1 tbsp miso paste
1 tsp soy sauce
2 tbsp olive oil
1 tbs apple cider vinegar
1/2 c white wine
1/4 c water
Fresh or dried herbs like thyme and rosemary
For the kimchi-potato side:
1/2 Ragi Leek kimchi jar
1 tbsp vegan butter or olive oil
5 potatoes, peeled and cubed
200 ml soy cream
1 c white wine
1 tsp sweetener
bunch of parsley, chopped
Cut the tempeh into smaller circles or cubes and put them in a flat container. Add the cabbage leaves and mix.
Mix all the ingredients of the tempeh marinade and pour over the tempeh and cabbage. Make sure all the pieces are well covered in sauce. Leave in the fridge overnight if you have time. Otherwise, cook directly.
Bake the tempeh for 40-50 min at 190 C.
In the meantime, heat up a bit of oil or vegan butter on a pan.
Add the kimchi and cook for 5 minutes.
Add the potatoes and cook for 5 more minutes.
Pour the cream and white wine.
Put the lid on and simmer for around 30 minutes, stirring occasionally and adding more wine to deglaze if needed.
Toss some parsley at the end.
Serve the tempeh on top of the potato-kimchi base
We'd love to see your creations! Send us a picture or tag us on Instagram @ragi.food
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