Vegan kumpir with pulled mushrooms
step by step
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Preheat the oven to 200°C / fan. Clean the potatoes (if necessary) and prick them with a fork several times on all sides. Then bake in the preheated oven at 200 C / fan for about 40 - 60 minutes (depending on the size of the potatoes). When you stick a fork into the potatoes, you should be able to pull it out again very easily.
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For the vegan yoghurt dip, peel the onion and garlic. Finely chop the onion and mix with plant-based yoghurt, salt and pepper. Add the clove of garlic with the help of a garlic press and stir it in.
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Now prepare all the other toppings: Wash and cut the red cabbage into thin strips, peel and julienne the carrots, dice the gherkins, and wash the romaine lettuce heart and cut it into strips. Optional: Wash the coriander or parsley and remove the leaves.
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For the pulled mushrooms, clean the king oyster or oyster mushrooms with a damp cloth and “shred” them with a fork. Peel and finely chop the onion and garlic. Heat a little oil in large pan and sweat the onion and garlic. Add the mushrooms and fry gently for at least 5-10 minutes until they are nicely browned. Deglaze with soy sauce and stir in the BBQ sauce. Leave on the heat for another 1-2 minutes and then set aside.
Tip: If you want to make the recipe soya-free, you can simply leave out the soy sauce.
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Remove the potatoes from the oven, cut them lengthwise with a knife and press them together a little to create enough space in the middle for the filling. Put in 1 tbsp of vegan butter and 1-2 tbsp of vegan grated cheese and mix them with the soft centre of the potato with a fork to form a mash inside the potato.
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Now top the kumpir with the lettuce, red cabbage, carrot, pulled mushrooms, gherkins, yoghurt dip and pickled onions (and fresh herbs if you wish) and serve while warm.
Bon appétit!