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Stuffed sweet potato with planted.kebab
Duration:
45 mins
Difficulty:
Medium
Made by:
Mary
Marie is studying in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago she went on a big trip around the world and was particularly fond of Asian cuisine, which also goes well with veganism. However, she also likes challenges: her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be easily veganized with a little experimentation!
Ingredients
2
Portions
2 sweet potatoes
200 g planted kebab
80g bulgur
160ml water
1 tsp tomato paste
1 pepper
1/2 zucchini
1/2 eggplant
olive oil
Salt
mint
200 g planted kebab
80g bulgur
160ml water
1 tsp tomato paste
1 pepper
1/2 zucchini
1/2 eggplant
olive oil
Salt
mint
garlic sauce
80 g vegan yogurt (unsweetened)
2 cloves of garlic
1 teaspoon lemon juice
Salt pepper
2 cloves of garlic
1 teaspoon 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 tablespoon of olive oil in a small pot, caramelize the tomato paste 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 finished cooking, season with salt and olive oil.
3
Cut the vegetables into bite-sized pieces and fry them in a large pan over medium-high heat with a little olive oil. Then add the planted.kebab and fry for another 4 minutes.
4
For the sauce, press or chop the garlic and mix with all other ingredients.
5
Remove the sweet potatoes from the oven and open them slightly with the help of 2 forks. Spread the bulgur on both potatoes, then fill with the grilled vegetables and the planted.kebab. Pour the garlic sauce over it and decorate with the mint.
