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Vegan kumpir with pulled mushrooms

40+ Min. Moderate Serves 4

Here’s how it’s done:

Prepare the pickled onions the day before:

  • Peel and halve the red onion and cut into thin slices. Place the onions in an airtight container.
  • Mix the white wine vinegar, water, sugar and salt in a small saucepan and heat briefly until the sugar has completely dissolved. The liquid does not necessarily have to boil, but this will not harm it.
  • Pour the water and vinegar mixture over the onions, cover with an airtight lid and leave for 24 hours.
  • 1
    Preheat the oven to 200°C / fan. Clean the potatoes (if necessary) and prick them with a fork several times on all sides. Then bake in the preheated oven at 200 C / fan for about 40 - 60 minutes (depending on the size of the potatoes). When you stick a fork into the potatoes, you should be able to pull it out again very easily.
  • 2
    For the vegan yoghurt dip, peel the onion and garlic. Finely chop the onion and mix with plant-based yoghurt, salt and pepper. Add the clove of garlic with the help of a garlic press and stir it in.
  • 3
    Now prepare all the other toppings: Wash and cut the red cabbage into thin strips, peel and julienne the carrots, dice the gherkins, and wash the romaine lettuce heart and cut it into strips. Optional: Wash the coriander or parsley and remove the leaves.
  • 4
    For the pulled mushrooms, clean the king oyster or oyster mushrooms with a damp cloth and “shred” them with a fork. Peel and finely chop the onion and garlic. Heat a little oil in large pan and sweat the onion and garlic. Add the mushrooms and fry gently for at least 5-10 minutes until they are nicely browned. Deglaze with soy sauce and stir in the BBQ sauce. Leave on the heat for another 1-2 minutes and then set aside.
    Tip: If you want to make the recipe soya-free, you can simply leave out the soy sauce.
  • 5
    Remove the potatoes from the oven, cut them lengthwise with a knife and press them together a little to create enough space in the middle for the filling. Put in 1 tbsp of vegan butter and 1-2 tbsp of vegan grated cheese and mix them with the soft centre of the potato with a fork to form a mash inside the potato.
  • 6
    Now top the kumpir with the lettuce, red cabbage, carrot, pulled mushrooms, gherkins, yoghurt dip and pickled onions (and fresh herbs if you wish) and serve while warm.

Bon appétit!

ingredients

Lughurt Plain
400 g

MADE WITH LUVE

Lughurt Plain

For the pickled onions:
1
red onion
100 ml
vegan white wine vinegar
100 ml
water
1 tsp
sugar
1 pinch
salt
For the Kumpir:
4
large floury potatoes
50 g
vegan butter
50 g
vegan grated cheese
For the toppings:
100 g
red cabbage
1
carrot
1
pickled red onion
4
bottled gherkins
1
romaine lettuce heart
5 g
coriander or parsley (optional)
For the Pulled Mushrooms:
400 g
King oyster or oyster mushrooms
1
red onion
1
clove of garlic
2-3 tsp
soy sauce
100 ml
vegan BBQ sauce
For the yoghurt dip:
1
red onion
1
clove of garlic
salt
pepper
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