Wow! What a great flavour experience!
Vegan mince
Ingredients for 4 portions
For the potatoes:
- 4 sweet potatoes, washed and cut lengthways
- 6 tbsp oil
- coarse salt
For the filling:
- 400 g vegan mince
- 600 g mushrooms, cleaned and quartered
- 2 spring onions, sliced into rings
- 1 tin of kidney beans, drained
- 2 tbsp balsamic vinegar
- 2 tbsp agave syrup
For the dip:
- 400 g vegan quark
- 2 tsp lemon juice
- Salt and pepper
- Chives
For the salad:
- 1 head of lettuce, e.g. Lolo Rosso, washed and plucked into bite-sized pieces
- 2 tsp mustard
- 1 tbsp almond butter
- 1 tsp agave syrup
- 3 tbsp balsamic cream
- 2 tbsp balsamic vinegar raspberry
- Pumpkin seeds, sunflower seeds
Preparation
Preheat the oven to 160 °C.
For the preparation of the Potatoes Put the oil and salt in a bowl and rub into the potatoes. Bake the sweet potatoes in the oven, cut side up, for approx. 40 minutes.
For the Filling Heat a large pan, add the frying oil and fry the vegan mince well. Add the mushrooms and spring onions and fry well. Add the kidney beans and mix in.
Make some space in the centre of the pan, pour the balsamic vinegar and agave syrup into the centre, allow to toast briefly and mix with the rest. Allow the liquid to reduce well.
For the Dip Mix all the ingredients together.
For the Salad dressing Mix all the ingredients - except the lettuce and seeds - in a large salad bowl. Add the salad and mix well with the dressing.
Take the sweet potatoes out of the oven and test with a sharp knife to see if they are nice and soft. If they are still a little firm, simply bake for a few more minutes.
When the sweet potatoes are cooked, place them on a plate with the cut edge facing upwards, top with the filling and decorate with the herb quark. Place the salad next to it and sprinkle with some seeds.
Happy feasting!
Your Katinka
DE 
EN