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Stuffed sweet potato with planted.kebab
Duration:
45 Min
Level:
Medium
Made by:
Marie
Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she went on a big trip around the world, where she was particularly taken with Asian cuisine, which can also be wonderfully combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean Peninsula, where people eat a lot of meat. However, traditional Russian dishes can be veganized with a little experimentation!
Ingredients
2
Servings
2 Sweet potatoes
200 g planted.kebab
80 g Bulgur
160 ml Water
1 tsp Tomato paste
1 Paprika
1/2 Zucchini
1/2 Eggplant
Olive oil
Salt
Mint
200 g planted.kebab
80 g Bulgur
160 ml Water
1 tsp Tomato paste
1 Paprika
1/2 Zucchini
1/2 Eggplant
Olive oil
Salt
Mint
Garlic sauce
80 g vegan yogurt (unsweetened)
2 cloves of garlic
1 TL lemon juice
Salt, pepper
2 cloves of garlic
1 TL lemon juice
Salt, pepper
Products in this recipe
planted.kebab
Preparation
1
Wash the sweet potatoes well, then rub with a little olive oil and bake at 160°C for about 35-40 minutes.
2
Heat 1 tbsp of olive oil in a small saucepan, caramelize the tomato paste in it and add the bulgur. Reduce the temperature and deglaze with the water. Simmer with the lid closed, stirring occasionally and adding more water if necessary. When the bulgur is cooked, season with salt and olive oil.
3
Cut the vegetables into bite-sized pieces and fry them in a large pan over medium to high heat with a little olive oil. Then add the planted.kebab and fry for another 4 minutes.
4
For the sauce, press or finely chop the garlic and mix with all the other ingredients.
5
Remove the sweet potatoes from the oven and carefully open them with 2 forks. Spread the bulgur on both potatoes, then fill with the grilled vegetables and the planted.kebab. Add the garlic sauce and garnish with the mint.
