Roasted Carrots with Crispy Veggie Kebab
30 min
Vegan
36619
For 2 Portions
170 g
kebab, vegan
100 g
soy yogurt
100 g
couscous
80 g
green peas, frozen
40 g
tomato puree
15 g
parsley, fresh
15 g
mint, fresh
6
carrot
1/2
pomegranate
140 ml
vegetable broth
3 tbsp
olive oil
2 pinch(es) of
cinnamon, ground
2 tbsp
soy sauce
2 clove(s)
garlic
1 1/2 tsp
cumin, ground
1 tsp
chili flake
1 tbsp
agave syrup
1 tsp
paprika powder, hot
pepper
salt
1. All set?
2. Thaw peas in boiling water. Then drain.
3. Peel carrots and cut diagonally into thick slices.