Vegan Green Sauce with Potatoes and Plant-Based Egg

The time has finally come: „Grie Soß“ (as it is called in the German state Hesse), probably the dish I associate most with my home region, is appearing on Zucker&Jagdwurst today. Every spring, the magical seven herbs are wrapped in white paper and sold all over Hesse, whether at the weekly market, the greengrocer around the corner or virtually any supermarket. Traditionally, the green sauce season starts on Maundy Thursday and lasts all summer until the first frost in the fall. Although this dish initially comes from Hesse and therefore makes the hearts of all Hessians beat faster, I am sure that we can also win over all other regions of the world with this vegan version. In principle, it is simply an upgrade to another German classic: potato and quark. But it’s also a wonderfully fresh and light spring or summer dish. Before we start with the recipe, here is some information about the green sauce.

Which herbs belong in the green sauce?
Let's clarify the most important question: the seven magic herbs classically include leaves, leaf stalks, and shoot tips of the following herbs: parsley, chervil, burnet, cress, chives, borage and sorrel. None of these should make up more than 30% of the total amount. Just a few weeks ago, however, I learned that in the north of Hesse, especially in Kassel, dill and sometimes even lemon balm can be found in the herb mix instead of chervil and cress (unfortunately unimaginable for me).

Where does green sauce come from?
The exact origin of the sauce is undocumented and, therefore, highly controversial. It is possible that the sauce came from France and was brought to Germany by the Huguenots in the mid-16th century. Another assumption is that spice traders from Lombardy brought Mediterranean herbs and recipes to the Main at the end of the 17th century. Source The third theory is that the Romans adopted the recipe from the Orient around 2000 years ago and brought it to Frankfurt. Source So you can see that there is no clear history behind this recipe. The exact origin of the composition, i.e., why exactly seven herbs belong in the green sauce, is also unknown.

How is green sauce traditionally prepared?
Opinions are divided on this question. The good news first: there is no right or wrong answer to any of the following questions. Do you chop the herbs or blend them? The next question doesn't play a role for us vegans but is still a big issue: Do you add egg to the sauce or serve the halved hard-boiled eggs? Is it just yogurt, or is sour cream or sour cream also added to the mixture? Every family will have their own answers to all these questions. My family used to blend the herbs in a blender, so we now do the same in our recipe. However, if you want to chop them, you can do that too.
„Grie Soß“ can now traditionally be served with hard-boiled eggs and potatoes or with fish or meat dishes. So today, we have prepared vegan eggs and boiled potatoes to get as close as possible to the usual version.

Random facts about green sauce:

  1. Green sauce is said to have been Goethe's favorite food.
  2. Since 2007, the artist Olga Schulz has created a Green Sauce Monument in Frankfurt Oberrad. The monument shows seven greenhouses in different shades of green, each named after a different herb. Source
  3. Frankfurter „Grüne Soße“ is a protected geographical indication (PGI) and may only consist of the seven abovementioned herbs. In addition, the herbs harvested for it may ONLY come from Frankfurt am Main and the surrounding area. Source

Finally, a small appeal to all Berliners: If you have any tips on where to buy fresh green sauce herbs in Berlin, let us know in the comments. We would be delighted!

R910 Vegan Green Sauce with Potatoes and Plant-Based Egg
R910 Vegan Green Sauce with Potatoes and Plant-Based Egg
Banner | Kochbuch

Vegan Green Sauce with Potatoes and Plant-Based Egg

2 servings
45 minutes (+ 60 minutes cooling time)


For the green sauce:

  • 400 g (1.5 cup) plant-based skyr
  • 200 g (0.75 cup) plant-based sour cream
  • 0.5 tbsp mild mustard
  • 2 tbsp rapeseed oil
  • 0.5 tbsp apple cider vinegar
  • 2 tsp salt
  • 1 tsp sugar
  • 1 packet (ca. 200 g / 7 oz) of green sauce herbs (parsley, chives, chervil, burnet, borage, cress, sorrel)
  • approx. 20 ml (1.5 tbsp) soy milk

For the vegan eggs:

  • 150 g (5 oz) silken tofu
  • 3 tbsp plant-based cooking cream
  • 2 tbsp chickpea flour
  • 1 tsp light miso paste
  • 4 tsp agar agar
  • 0.25 tsp turmeric
  • 1 tbsp melted vegan butter
  • salt
  • pepper
  • kala namak


  • 1 kg (36 oz) waxy potatoes


  1. For the vegan eggs, blend the silken tofu with the cream, chickpea flour, miso paste and agar agar until smooth. Season to taste with salt, pepper and kala namak. Leave the mixture to rest for approximately 5 minutes.

  2. Then remove 2 tablespoons of the mixture and set aside. Pour the remaining mixture into a small pan and heat over low heat for approximately 5 minutes until it thickens and bubbles. Remove from the heat and pour the mixture into an egg-shaped silicone mold, leaving it to cool. Then, place it in the fridge for approximately 60 minutes.

  3. Bring a pot of salted water to the boil and cook the peeled potatoes.

  4. Mix the yogurt, sour cream, mustard, rapeseed oil, apple cider vinegar, salt and sugar in a large bowl. Wash, dry and finely chop the herbs, add to the yogurt and mix thoroughly. Season to taste with salt. Depending on your preference, the sauce can also be blended.

Tip: The green sauce tastes best if it is left to rest overnight in the fridge and served cold.

  1. As soon as the „eggs“ have been set, form small hollows for the „egg yolk“ with a spoon. Place the scooped silken tofu mix and set aside 2 tablespoons of the mixture with turmeric and melted butter in a bowl. Blend until smooth and then pour into the „egg yolk“ wells.
R910 Vegan Green Sauce with Potatoes and Plant-Based Egg
R910 Vegan Green Sauce with Potatoes and Plant-Based Egg
R910 Vegan Green Sauce with Potatoes and Plant-Based Egg

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