← All recipes

🍽️ Vegan Schupfnudel Pan with Corn Salad and Arugula Pesto

480 kcal · 30 min · 4 servings

Ingredients

• Feldsalat 60 g
• Rucola 60 g
• Basil, fresh 20 g
• Knoblauchzehen 1 pcs
• Sonnenblumenkerne 20 g
• Zitronen 1 pcs
• Vegane Genießerscheiben 1 slices
• olive oil 5 tbsp
• Salz pinch
• Pfeffer, schwarz gemahlen pinch
• oil 1 tbsp
• Vemondo vegane Schupfnudeln 800 g

Instructions

1. 1. Thoroughly wash the corn salad and the arugula.
2. 2. Gently spin the vegetables dry in a salad spinner.
3. 3. Wash the basil and shake it dry.
4. 4. Peel the garlic.
5. 5. Roughly chop the garlic.
6. 6. Cut the lemon in half.
7. 7. Heat a pan over medium heat.
8. 8. Roast the sunflower seeds in the pan without fat for approx. 3 minutes until golden brown.
9. 9. Squeeze the juice from one half of the lemon.
10. 10. Place 50 g of corn salad, 50 g of arugula, the basil, the garlic, the sunflower seeds, the vegan Genießerscheiben slices, and 1 tsp of lemon juice into a tall container.
11. 11. Blend the ingredients into a creamy pesto.
12. 12. Add a little water if the mixture is too thick.
13. 13. Season the pesto with salt and pepper to taste.
14. 14. Heat oil in a pan over medium heat.
15. 15. Fry the vegan Schupfnudeln for approx. 5 minutes until golden brown on all sides.
16. 16. Remove the pan from the heat source.
17. 17. Add the pesto and the remaining arugula to the pan.
18. 18. Mix everything well together.
19. 19. Divide the Schupfnudel pan among plates.
20. 20. Garnish the dish with the remaining corn salad.
21. 21. Serve the food.

Nutrition per serving

• kcal: 480
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 58 g