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🍽️ Colorful Maultaschen Bowl with Beetroot Spinach Salad, Carrots, and Herb Dip

492 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Carrots 2 pc.
• Beetroot in a jar, slices 300 g
• Baby spinach 100 g
• Chives, fresh 10 g
• Parsley, fresh 10 g
• Vegan Maultaschen 600 g
• Oil 5 tbsp
• Peas, frozen 150 g
• Vegetable broth 2 tbsp
• Soy sauce 2 tbsp
• Pepper, black ground pinch
• Salt pinch
• Vinegar 2 tbsp
• Cumin, whole pinch
• Soy yogurt 70 g
• Vegan fresh spread, plain 70 g

Instructions

1. 1. Halve the shallot and peel it. Cut it into thin strips.
2. 2. Peel the carrots and trim the ends. Slice them thinly using a peeler or a knife.
3. 3. Drain the beetroot into a sieve. Collect about 4 tablespoons of the juice.
4. 4. Wash the spinach and let it drain well.
5. 5. Wash the chives and shake them dry. Cut them into fine rings.
6. 6. Wash the parsley and shake it dry. Chop it finely.
7. 7. Cut the Maultaschen (German ravioli) into strips about 2 centimeters wide.
8. 8. Heat 1 tablespoon of oil in a pan over medium heat.
9. 9. Sauté the shallot strips for about 2 minutes until they become translucent.
10. 10. Add the carrots and peas. Fry everything, turning occasionally, for about 3 minutes.
11. 11. Deglaze the vegetables with vegetable broth. Season with soy sauce and pepper.
12. 12. Let the vegetables cook covered for about 3 minutes. Add more broth if necessary.
13. 13. Season the vegetable filling with salt to taste.
14. 14. In a bowl, whisk together 2 tablespoons of oil, vinegar, and the collected beetroot juice.
15. 15. Season the dressing mixture with salt, pepper, and cumin.
16. 16. Add the beetroot and spinach to the dressing. Mix everything well.
17. 17. Season the salad with salt and pepper to taste.
18. 18. In a second bowl, mix the soy yogurt with the plain vegan spread.
19. 19. Stir the chopped chives and parsley into the dip mixture.
20. 20. Season the herb dip with salt and pepper to taste.
21. 21. Heat 2 tablespoons of oil in another pan over medium heat.
22. 22. Fry the Maultaschen strips for about 6 minutes until golden brown.
23. 23. Divide the peas, carrots, and beetroot spinach salad among the bowls.
24. 24. Place the fried Maultaschen on top. Garnish with the herb dip and serve.

Nutrition per serving

• kcal: 492
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 58 g