Sweet potato kumpir

Ingredients for 2 servings:

• 1 large sweet potato(s)
• 6 mushrooms
• 100 g tomatoes, small
• ½ cucumber(s)
• 1 onion(s), red
• 1 can chickpeas, approx. 400 g
• ½ bunch parsley
• 3 tbsp olive oil
• e.g. sea salt
• ½ tsp Timut pepper, from the mill
• 3 tbsp red wine vinegar
• 80 g cheese substitute (cheddar type)
• 4 tsp margarine, e.g. Alsan
• 200 g soy cream fraîche (crème fraîche alternative)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash the sweet potato and boil it in a pot of water for at least 20 minutes. This depends on the size of the potato. Wash the tomatoes and cucumber, then cut into small cubes. Wash and finely chop the parsley. Clean the mushrooms and slice them. Drain the chickpeas in a colander. Peel and finely dice the onion. Heat the oil in a pan. Fry the onions and chickpeas for three minutes. Season with salt and pepper and deglaze with the red wine vinegar. Remove the potatoes and toss them in a bowl with the tomatoes, cucumbers, and mushrooms. Grate the cheese. When the potato is cooked, cut it in half and loosen the inside a little with a fork. Spread the Alsan and cheese inside the potato and mix lightly with a fork. Spread the chickpea salad over the potatoes and finish with a dollop of soy crème fraîche. You can also find the recipe on my blog: https://vegan-cooking-with-thalija.de/archive/1481