Vegan Kumpir with Quinoa and Vegetables with Violife Cheese

Ingredients:

• 1 large potato.

• 1 teaspoon olive oil.

• A pinch of salt and pepper.

• 1/2 cup cooked quinoa.

• 2 tablespoons cooked red kidney beans.

• 1 tablespoon sweet corn.

• 1 tablespoon tomato sauce.

• Small diced colorful peppers (red, green, yellow) as desired.

• Diced tomatoes.

• Chopped green onions.

• Chopped parsley.

• 2 tablespoons grated Violife vegan mozzarella cheese.

• 1 tablespoon Violife vegan cream cheese.

• Additional salt and pepper to taste.

Preparation Steps:

Prepare the Potato:

1. Preheat the oven to 180°C (350°F).

2. Wash the potato thoroughly and prick it with a fork in several places to speed up the cooking process.

3. Rub the potato with a bit of olive oil and sprinkle with a pinch of salt and pepper.

4. Wrap the potato in parchment paper, then wrap it again in foil.

5. Bake in the oven for about an hour or until the inside is soft.

Prepare the Filling:

1. In a bowl, mix the cooked quinoa with the red kidney beans, corn, tomato sauce, diced peppers, tomatoes, green onions, and parsley.

2. Season the filling with salt and pepper to taste.

Prepare the Potato for Filling:

1. Once the potato is baked, take it out of the oven and let it cool slightly.

2. Gently press the sides of the potato to create a pocket in the center, then slightly open it using a fork.

3. Add 2 tablespoons of Violife vegan mozzarella cheese and 1 tablespoon of Violife vegan cream cheese into the pocket.

4. Sprinkle with a pinch of salt and pepper, then mash the potato slightly with the cheese using a fork until combined.

Add the Filling:

1. Top the mashed potato and cheese mixture with the quinoa and vegetable filling.

2. Garnish with parsley as desired.

Enjoy your meal! Try this delicious and healthy recipe, perfect for a vegan lifestyle.