Peasant potato soup and a toasted pretzel bun with tomato. This soup recipe is from one of my Grandma’s Hungarian cook books. It’s 3-4 potatoes, 3 tbls vegan margarine, 2 tbls all purpose flour, 1 tsp Hungarian paprika, 1-2 carrots, 1/2 an onion, 1/2 a tomato, 1/2 a green pepper, salt to taste and 8 cups veggie stock (enough to cover vegetables). Melt margarine, add flour and stir until golden brown. Add remaining ingredients and simmer until vegetables are tender. Easy Peasy. I asked the guy at the bakery if the pretzel bun was vegan and he said yes but informed me that it contains sodium hydroxide which is not safe for human consumption when consumed over long periods and can cause acid reflux but since I was young it wouldn’t do me much harm but to be aware of it in the future. What a sweetie.