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🍽️ Vegan Springtime Schupfnudeln Pan with Vemondo Vegan Mince and Avocado

856 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs
• red bell pepper 2 pcs
• vine tomatoes 4 pcs
• avocado 2 pcs
• corn from the can 100 g
• spring onions 0.5 bunch
• oil 5 tbsp
• Vemondo vegan mince 250 g
• salt pinch
• pepper, black ground pinch
• Vemondo vegan Schupfnudeln 800 g
• soy yogurt 4 tbsp

Instructions

1. 1. Halve the onions and remove the outer layers. Cut the onions into fine cubes.
2. 2. Wash the bell pepper. Remove the green stem and the inside with the seeds. Cut the bell pepper into cubes.
3. 3. Wash the tomatoes. Cut them into cubes as well.
4. 4. Halve the avocados. Remove the pits. Carefully loosen the flesh from the shell with a spoon. Cut the flesh into slices.
5. 5. Put the corn into a sieve. Let it drain well.
6. 6. Wash the spring onions. Shake them dry. Cut off the hard ends. Cut the onions into fine rings.
7. 7. Heat 2 tablespoons of oil in a pan over medium heat.
8. 8. Fry the Vemondo vegan mince in it for about 5 minutes until golden brown.
9. 9. Season the mince with salt and pepper.
10. 10. Take the mince out of the pan and place it on a plate.
11. 11. Add another 3 tablespoons of oil to the same pan. Heat the oil on high.
12. 12. Fry the Schupfnudeln in it for about 5 minutes until golden brown.
13. 13. Add the diced onions, bell pepper and tomatoes to the pan.
14. 14. Season the vegetables with salt and pepper.
15. 15. Add the drained corn to the pan. Fry everything together for about 3 minutes.
16. 16. Divide the Schupfnudeln pan among the plates.
17. 17. Garnish the dish with the prepared vegan mince.
18. 18. Place the avocado slices on top.
19. 19. Sprinkle the rings of the spring onions over it.
20. 20. Dab 1 tablespoon of soy yogurt onto the dish each.
21. 21. Enjoy your meal!

Nutrition per serving

• kcal: 856
• Protein: 29 g · Fett/Fat: 42 g · Carbs: 92 g