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🍽️ Vegan Chunks Bowl

1026 kcal · 30 min · 4 servings

Ingredients

• lemons 1 pc.
• cherry tomatoes 2 pc.
• cucumbers 1 pc.
• olive oil 2 tbsp.
• salt 1 pinch
• pepper, black ground 1 pinch
• garlic cloves 1 pc.
• soy yogurt 100 g
• oil 3 tbsp.
• vegan chunks, chicken style 370 g
• vegan shepherd's delight 40 g
• mini romaine 2 pc.
• white cabbage salad 300 g
• red cabbage salad 300 g
• hummus 200 g
• flatbread 4 pc.

Instructions

1. 1. Wash the lemon and cut it in half. Squeeze the juice from the lemon halves.
2. 2. Wash the tomatoes and remove the hard stem area.
3. 3. Wash the cucumbers and cut off the ends.
4. 4. Cut the cucumbers lengthwise into quarters and remove the seeds.
5. 5. Roughly dice the tomatoes and cucumbers.
6. 6. Place the vegetables in a bowl.
7. 7. Add one tablespoon of olive oil, half of the lemon juice, salt, and pepper.
8. 8. Mix everything well and set the bowl aside to let the flavors meld.
9. 9. Peel the garlic and chop it very finely or press it through a garlic press.
10. 10. Place the soy yogurt in a small bowl.
11. 11. Mix the soy yogurt with some of the finely chopped garlic.
12. 12. Season the soy yogurt mixture with salt and pepper to taste.
13. 13. Heat two tablespoons of oil in a frying pan over high heat.
14. 14. Fry the vegan chunks all over for about three to five minutes until golden brown and crispy.
15. 15. Remove the chunks from the pan.
16. 16. Place them on kitchen paper to drain excess fat.
17. 17. Crumble the vegan shepherd's delight roughly with your hands.
18. 18. Cut off the stem end of the romaine lettuce.
19. 19. Separate the leaves of the romaine lettuce.
20. 20. Wash the lettuce leaves and dry them in a salad spinner.
21. 21. Chop the romaine lettuce finely.
22. 22. Place the lettuce in another bowl.
23. 23. Add the remaining lemon juice, one tablespoon of olive oil, salt, and pepper.
24. 24. Mix the salad and set it aside to marinate.
25. 25. Fill the white cabbage and red cabbage salad into the serving bowls.
26. 26. Distribute the marinated tomato and cucumber mixture over the cabbage.
27. 27. Place the fried vegan chunks on top.
28. 28. Add hummus.
29. 29. Sprinkle the crumbled vegan shepherd's delight over it.
30. 30. Add the marinated romaine lettuce.
31. 31. Serve the bowls with the garlic soy yogurt and flatbread.

Nutrition per serving

• kcal: 1026
• Protein: 39 g · Fett/Fat: 52 g · Carbs: 115 g