{Vegan Quickie} vegetable dish with beetroot, spicy bulgur, pickled carrots and spicy avocado

Who on the subject of "vegan" always reflexive on cardboard-like blocks of tofu, ounces of greasy almond paste or katzenfutterkrümeliges dry soy must, is hereby invited to forget all the stuff just once. Fast away with the terrible thought!

Also, the vegan kitchen is far too often a kind of substitute for meat products: There schnitzel are pressed from soy, shrimp made from tofu and algae, duck from seitan knotted and Mett made from rice waffles. Any effort is made to somehow connect in appearance and taste of meat products. I have never really understood that, because the fake products taste good after just about everything and also occasionally - just not meat.

In addition, vegan convenience products often contain a lot of additives and flavorings, because Consistency and taste must come from somewhere. A look at the label is always worthwhile, even with vegan products, if you think it's good to eat healthily and with natural foods.

But that's not enough for the little sermon on Monday morning, no , Here is a small vegan plate, in which I have pretty much fallen in love spontaneously. With no substitutes and no labels, fresh veggies and a few spices, it's packaged so fast.

Have a great start to the week!

And here comes the recipe for a quick vegan dish with beetroot, bulgur, pickled carrots and spicy avocado cream for 2 persons:

each 1 yellow and purple carrot (if colorful are not available, just the normal orange ones peel) and cut into 2 mm thick slices. Put 100 ml of good apple cider vinegar and water in a small saucepan, with 1 tbsp sugar , 10 white peppercorns , 5 cadamum capsules (lightly squeezed), 1 divided cinnamon stick and 1 pinch of salt to boil.

Divide the brew into 2 small pots, separate the carrots according to color Bring to a boil and cook for 1 minute. Then cover the pots and let the vegetables in the hot broth until crisp.

Peel 1 long fresh beetroot and plane on the vegetable slicer in 8 thin slices (best with disposable gloves carry). If necessary, cut the slices on one side straight with a sharp knife, then make each slice into a roll and place on a plate.

1 tablespoon of pumpkin seeds and 1 tablespoon of coconut flakes Grind in a blender. Mix with 4 tablespoons bulgur and 1/2 teaspoons salt and pour over boiling water until the bulgur is well covered. Let it grow until the bulgur has absorbed the water. Then stir 1 tsp olive oil . Slice the 1-2 spring onions and stir in the bulgur.

Cut 1 avocado lengthways, remove the kernel and spoon out the flesh to lift the shell. With 4 tablespoons coconut milk , 1 clove of garlic , 1 teaspoon lime juice and salt and pepper puree into a smooth cream.

Fry 2 tablespoons of pine nuts in a dry pan.

Fill the seasoning bulgur with a teaspoon into the beetroot rolls , Arrange the pickled carrots around it. Inject the avocado cream in small swabs in between.