Schupfnudeln with fried vegetables

Ingredients for 2 servings:

• 500 g potato dumplings
• 1 bell pepper(s)
• 250 g cocktail tomatoes
• 3 tbsp, heaped green beans
• 300 g vegetables (frozen imperial vegetables)
• 1 half lemon(s)
• 3 small chili peppers (Thai chilies)
• 0.33 pack of cream cheese (brunch salsa) or brunch paprika chili
• 0.33 pack of herb curd
• some black pepper
• some soy sauce
• some olive oil
• some margarine
• some vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Chop the vegetables. For the frozen vegetables, heat some water, add vegetable stock, and thaw the vegetables briefly. Heat a pan or wok and add a little olive oil and vegetable margarine. Fry the potato dumplings with the sliced ​​bell pepper and chilies. Add the broad beans in time. A few minutes later, add the tomatoes and the previously thawed, heated Kaisergemüse. Add the juice of half a lemon, a little pepper, and a little soy sauce, and sauté everything again. Then add the cream cheese and herb quark, stir, and serve.