The stuffed baked potatoes reach a whole new level of enjoyment here: Our Kumpir recipe with sweet potatoes and vegan scrambled eggs is refined with the great sprouts from @CellGarden. True to the motto: “Fill in, be happy”!
Ingredients
For about 2 servings || Enjoy in about 60 minutes
- 40g Easy To Mix Vegan Egg Powder (= for about 4 eggs)
- 2 medium sweet potatoes
- Alfa sprouts CellGarden for serving
- 100g wild mushrooms
- 1 tbsp vegan crème fraîche
- 1 tbsp oil
- Salt pepper
preparation
- Easy To Mix Vegan Egg Process into a smooth dough according to the preparation recommendations.
- Preheat the oven to 200 degrees top/bottom heat.
- Clean the mushrooms and cut them vertically into thin slices.
- Wash the sweet potatoes and prick small holes with a fork.
- Now put it in the oven for about 60 minutes (note: as soon as you can easily pierce the potatoes with a fork, take them out)
- Meanwhile, heat oil in a pan and fry mushrooms for a few minutes. Remove from heat and add to egg mixture, season with salt and pepper.
- Place the pan back on the stove and prepare the scrambled eggs according to the instructions.
- As soon as the potatoes are cooked, cut them lengthways and unfold them.
- Now add the scrambled eggs to the potatoes, top with crème fraîche and the sprouts. Season with salt and pepper. Enjoy!