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Gefüllte Süßkartoffeln mit veganen pulled Soja und asiatischer BBQ Soße

Inspiriert durch die türkischen gefüllten Backkartoffeln namens „Kumpir“, zeige ich euch in diesem Rezept eine ganz andere Variation der gefüllten Kartoffel. Ich habe mir eine vegane Füllung überlegt, die gut zu dieser winterlichen Jahreszeit passt und ein bisschen den BBQ Flair aufkommen lässt. Es gibt asiatischen Krautsalat mit Rotkohl, Karotten und schwarzen Sesam, zu marinierten Hoisin Soja Filetstreifen. Das Dressing ist süß, würzig und spicy. Wer von euch Soja nicht so gut verträgt, kann auch gerne Pilze als Ersatz verwenden. Ich bin sehr gespannt, wie es euch schmecken wird.

 

 

 

 

 

 

 

 

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MerkenMerken[:en]Stuffed sweet potatoes with vegan pulled soy and Asian BBQ sauce

Inspired by the Turkish stuffed baked potatoes called „Kumpir“, I show you in this recipe a very different variation of an stuffed potato.
I’ve come up with a vegan filling that is perfect for this wintry season and brings a bit of BBQ flair. I am using Asian coleslaw with red cabbage, carrots and black sesame seeds and sweet and spicy hoisin dressing for the soy fillets. If you don’t like soy, you can use mushrooms as a substitute. I am very curious if you like it 😉

 

 

Asian stuffed sweet potatoes recipe

Quantity: 2 big sweet potatoes and 50 g dried soy fillets

Ingredients BBQ sauce

• 3 tablespoons of Hoisin sauce
• 2 tsp sambaolek
• 3 tablespoons soy sauce
• 1.5 tablespoons apple cider vinegar (bio)
• 1 teaspoon lemon juice
• 3 tablespoons water

preparation

1. Bake the sweet potatoes on a baking tray with baking paper or in a baking dish for 40-60 minutes in the oven at 200 degrees.
   When the potatoes are soft, cut in and set aside.
2. While the potatoes are cooking in the oven, you prepare the soy filet. Soak the fillets in hot water with vegetable stock for about 15 minutes.
3. Drain off the water and let the fillets steep for another 15 minutes in the Asian dressing.
4. Then heat all sauce ingredients in a pan and if necessary add 2-3 tbsp of water if it gets too dry.
5. Fill the warm potatoes with the vegan coleslaw (see below) and the soy.
6. Garnish with sesame seeds and coriander – enjoy!

Vegan coleslaw recipe

Quantity: 1 large bowl

ingredients

• 2 big carrots
• about 500g red cabbage (1/5 pieces)
• 2 tablespoons black sesame
• 125g Unsweetened yoghurt based on coconut
• 1 big glove garlic
• 1 thumb-sized piece of ginger
• 1.5 tablespoon maple syrup
• 1 tablespoon of lemon juice
• 2 tablespoons apple cider vinegar
• 3 tablespoons Tahini (white)
• 2 tb soy sauce

preparation

1. Wash and grate the carrots.
2. Also wash the red cabbage and cut it into very fine slices with a sharp knife.
3. In a large bowl, mix all the moist ingredients.
4. Press the garlic and ginger in a garlic press and add to the dressing.
5. Now mix the carrots and red cabbage with the dressing and leave for at least 20 minutes.
6. Season the salad again and season if necessary.

 

 

 

 

 

 

 

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