Kumpir with quinoa taboulé & vegan cheese sauce

1h
- Preparation 15 min
- Resting 5 min
- Cooking 40 min

Ingredients

4 People

For the kumpir:
4 Potatoes
1 tbsp. Vegan butter (optional)
0.25 Red Cabbage
1 Lemon
1 tsp. Salt
For the taboulé:
1 cups Black quinoa
0.5 Pomegranate
0.25 cups Chopped mint
3 tbsp. Olive oil
Salt & pepper to taste
1 Lemon
For the vegan cheese sauce:
1 Garlic head
2 tbsp. Nutritional yeast
1 cups Unsweetened soy yogurt
Salt and pepper
For plating:
Herbs

Preparation

Step 1

For the Kumpir Clean the potatoes and using a for make holes all around the potatoes. Place them on a baking tray and in a preheated oven at 240°C for 25 minutes. At 25 min you can optionally choose to turn the potatoes and spread the vegan butter on top before putting them back in the oven. Cut finely the red cabbage and add to a bowl with the lemon juice and the salt. Reserve the cabbage until the potatoes are cooked.

For the kumpir:

Potatoes

tbsp. Vegan butter (optional)

Red Cabbage

Lemon

tsp. Salt

Step 2

For the taboulé Place the quinoa in a pot and cover with double the volume in water. Bring to a boil and reduce to medium heat for 15 minutes. Once cooked reserve in a big salad bowl. Carefully remove the mint leaves out of the stems, chop them and add them to the cooked quinoa. Juice a lemon, add the juice to the bowl and mix. Add salt and pepper. Using a sharp knife peel the pomegranate and then carefully remove the flesh. Add the flesh to the bowl and gently mix.

For the taboulé:

cups Black quinoa

Pomegranate

cups Chopped mint

tbsp. Olive oil

Salt & pepper to taste

Lemon

Step 3

For the vegan cheese sauce While making the potatoes, cut the top of a garlic head, add olive oil with salt, and then cover in foil. Place the garlic head at the same time as the potatoes in the oven for 20 minutes. In a small blender add directly the yogurt, salt and pepper, the flesh of the roasted garlic head along with the nutritional yeast. Blend until smooth adjust salt and pepper You can also do it with a hand blender.

For the vegan cheese sauce:

Garlic head

tbsp. Nutritional yeast

cups Unsweetened soy yogurt

Salt and pepper

Step 4

For plating cut the potatoes following a center line, using a fork scratch the inside edge and press the flesh to make space inside the potatoe. Add the taboule followedbut the cabbage and the yogurt sauce. Add fresh herbs for color and fresheness.

For plating:

Herbs