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Vegan kumpir with plant-based Greek Style and couscous

Turkish style baked potatoes - vegan, simple, delicious.
Vegane Kumpir mit pflanzlichem Feta und Couscous
Vegane Kumpir mit pflanzlichem Feta und Couscous
Vegan kumpir with plant-based Greek Style and couscous
  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Cuisine
    • Turkish
  • Course
    • Main dish

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.