This is Laurel’s recipe taken from the “Cooking-Challenge Nr. 2”
2 tbsp olive oil
1 courgette / zucchini
2 garlic cloves
1 packet of VEGANKEBAB plain
Paprika powder (spicy)
1 garlic clove
1 tin chopped tomatoes
2 tbsp tomato puree
500ml broth / stock
Stuffed peppers: Peel the potatoes and cut into slices. Cook in salted water until they are done. Slice off the top of the peppers and remove the core. Don’t throw the top away, we still need those! Briefly blanch everything by dipping it into boiling water.
When done, put everything aside. Cut the onions, garlic, aubergine and courgette into cubes. Heat up some oil in a pan and add the vegetables. Add the plain VEGANKEBAB and the raisins after a couple of minutes and fry for 5 minutes. Season with some herbs.Fill the peppers with the mixture and place them into a baking mould.
Now let’s prepare the sauce: Chop up the onion and garlic and add briefly fry in hot pan with some oil. Add the tin of tomatoes and the tomato puree whilst heating the pan up. Dilute the mixture with some stock to suit your taste.
Pour the sauce over the stuffed peppers in the backing mould. Let the peppers cook in the oven for about 10 minutes. Serve with some potatoes as a side dish.