← All recipes

🍽️ Vegan Vegetable Fritter Pan with Crispy Tortilla Chips

551 kcal · 30 min · 4 servings

Ingredients

• bell peppers 3 pcs.
• onions, yellow 2 pcs.
• zucchini 2 pcs.
• mushrooms, brown 350 g
• parsley, fresh 40 g
• wraps, whole grain 3 pcs.
• olive oil 4 tbsp
• salt pinch
• vegan snack meatballs 180 g
• Vemondo Vegan Cream 150 g
• pepper, black ground pinch
• lemons 1 pcs.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Remove the stem and seeds from the bell peppers.
4. 4. Halve the onions and peel off the skin.
5. 5. Wash the zucchini.
6. 6. Cut off the hard ends of the zucchini.
7. 7. Cut the bell peppers, onions, and zucchini into large chunks.
8. 8. Clean the mushrooms with a kitchen cloth if necessary.
9. 9. Quarter the mushrooms.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Roughly chop the parsley.
13. 13. Cut the whole wheat wraps into triangles about 2 centimeters in size.
14. 14. Place the wraps in a bowl.
15. 15. Add 2 tablespoons of olive oil.
16. 16. Season with salt.
17. 17. Marinate the wraps in the oil and salt mixture.
18. 18. Place the wraps on a baking sheet lined with baking paper.
19. 19. Bake the wraps until crispy for about 10 minutes.
20. 20. Heat 2 tablespoons of olive oil in a pan over high heat.
21. 21. Fry the vegan mini fritters, mushrooms, and onions for about 5 minutes.
22. 22. Add the bell peppers and zucchini.
23. 23. Fry the vegetables for another 5 minutes.
24. 24. Turn off the stove.
25. 25. Add the vegan cream.
26. 26. Swirl the pan until the cream is well mixed.
27. 27. Let the mixture sit for about 3 minutes.
28. 28. Add the chopped parsley.
29. 29. Season to taste with salt and pepper.
30. 30. Quarter the lemon.
31. 31. Serve the vegetable fritter pan on plates.
32. 32. Garnish the dish with the crispy mini tortilla chips.
33. 33. Serve the lemon as a garnish.

Nutrition per serving

• kcal: 551
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 52 g