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🥗 Vegan Frikadellen Wraps with Crunchy Cucumber and Radish Salad

569 kcal · 30 min · 4 servings

Ingredients

• Bulgur 100 g
• Vegetable broth 1 tbsp
• Olive oil 5 tbsp
• Turmeric, ground 2 tsp
• Vemondo vegan mince 275 g
• Garlic cloves 1 pcs
• Spring onions 3 pcs
• Mustard 1 tsp
• Cucumbers 1 pcs
• Radishes 1 bunch
• Mint, fresh 25 g
• Parsley, fresh 20 g
• Salt Pinch
• Pepper, mixed Pinch
• Wheat flour, Type 405 200 g
• Baking powder 1 tsp
• Soy yogurt 350 g

Instructions

1. 1. Place the bulgur in a sieve and rinse it thoroughly under running water.
2. 2. Bring the vegetable broth to a boil in a pot over medium heat.
3. 3. Add the rinsed bulgur to the boiling broth.
4. 4. Cook the bulgur covered for about 10 minutes.
5. 5. Remove the pot from the heat and let the bulgur rest for another 5 minutes.
6. 6. Stir 2 tablespoons of olive oil and turmeric into the bulgur.
7. 7. Set the seasoned bulgur mixture aside.
8. 8. Place the Vermondo mince into a bowl.
9. 9. Peel the garlic and chop it finely.
10. 10. Wash the spring onions and shake them dry.
11. 11. Remove the root ends of the spring onions.
12. 12. Finely chop the rest of the spring onions.
13. 13. Add the chopped garlic, spring onions, mustard, and 1 tablespoon of olive oil to the mince.
14. 14. Shape the mixture into small meatballs.
15. 15. Wash the cucumber and the radishes.
16. 16. Dry the vegetables.
17. 17. Cut the cucumber and radishes into small cubes.
18. 18. Wash the mint and the parsley.
19. 19. Shake the herbs dry.
20. 20. Finely chop the mint and parsley.
21. 21. Place the cut vegetables and chopped herbs into a bowl.
22. 22. Mix everything with 1 tablespoon of olive oil.
23. 23. Season the salad with salt and pepper.
24. 24. Heat 1 tablespoon of olive oil in a frying pan over high heat.
25. 25. Fry the meatballs in it for about 6 minutes.
26. 26. Turn off the heat and let the meatballs rest briefly.
27. 27. Mix flour, 200 g of soy yogurt, baking powder, and 1 pinch of salt in a bowl.
28. 28. Knead the ingredients into a smooth dough.
29. 29. Divide the dough into 4 equal parts.
30. 30. Shape the parts into balls.
31. 31. Dust a work surface with flour.
32. 32. Roll out the dough balls into thin flatbreads using a rolling pin.
33. 33. Heat 1 tablespoon of olive oil in a frying pan over medium heat.
34. 34. Bake the wraps on medium heat for 2 to 3 minutes on each side until golden brown.
35. 35. Season the remaining soy yogurt in a bowl with salt and pepper to taste.
36. 36. Spread the seasoned soy yogurt onto the warm wraps.
37. 37. Distribute the bulgur, meatballs, and salad onto the wraps.
38. 38. Serve the wraps immediately.

Nutrition per serving

• kcal: 569
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 58 g