Vegan kumpir with plant-based Greek Style and couscous
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
INGREDIENTS
- Per person large potatoes
- Olive oil
- 1 bedda Creamy Spread Bell Pepper
- 1 bedda Grated Mozzarella Style
- spices salt, pepper
Topping as desired
- Cucumber
- Tomato
- Corn
- Kidney beans
- Couscous salad
- Soy yogurt with garlic
- bedda Greek Style
- Red cabbage
- Olives
- Sauerkraut
- hot peppers
- green salads
- fresh herbs
- bedda Hollandaise
INSTRUCTIONS
1
Scrub the potatoes with a brush and then prick them with a fork. Rub each potato with a teaspoon of olive oil, some salt and pepper. Wrap in aluminum foil and place on a baking sheet. Bake at 220 °C for 60-90 minutes, depending on the size of the potatoes.
2
Cut the potatoes in half and add one tablespoon each of bedda Creamy Spread Bell Pepper and bedda Mozzarella Style. Lightly mash the inside of the potatoes with a fork so that the cheese melts a little.
3
Serve the kumpir promptly with your favorite toppings.
