The joy of developing new recipes initially arose out of desperation, especially for Alex (@vegancheffrey). At the time, he thought that if he followed a vegan diet he would have to miss out on all the good things. Today, however, he knows better and has been conjuring up new, delicious and varied recipes full of inspiration and joy for years! Since, as we all know, the way to the heart is through the stomach, he wants to use his recipes to help people fall in love with vegan cuisine.
Find more delicious recipes from Vegan Cheffrey in the purely vegan cooking app of the same name with more than 500 recipes.
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soy yoghurt unsweetened
Juice of half a lemon
sprouts or 8g parsley
Products in this recipe
Prepare the rice according to the package instructions and add the turmeric and curry powder.
Wash tomatoes, cucumber, pointed peppers and lettuce and cut into bite-sized pieces.
Peel the onion and cut into fine rings. Fry the planted kebab in a pan until crispy. Season to taste with a little garlic powder and smoked paprika.
In the meantime, put the soy yoghurt in a bowl. Peel the garlic and press it into the bowl. Add olive oil and lemon juice and stir well.
Arrange the rice, tomatoes, lettuce, cucumber, pointed peppers, onion and kebab in a bowl. Garnish with the garlic sauce, fresh sprouts or parsley and serve.