more:than:salad

RECIPE (2 servings, 30min prep time): -2 servings of pasta Cook according to the package instructions. Yogurt sauce: -120g vegan unsweetened yogurt -1 TBSP lemon juice or vinegar -salt to taste -1/2 TSP dried mint Stir until well combined. Döner „meat“: -1 eggplant, cut into thin slices -45g soy chunks by KoRo (or 150g firm tofu cut in slices) Cook the soy chunks in veg stock for about 5mins, the drain. Heat up some oil in a pan and add the eggplant and soy chunks/tofu. Stir fry 5-10mins until the eggplant softened. -1 TSP paprika -1 TSP cumin -1/2 TSP ground coriander -1/4 TSP cinnamon -1/2 TSP dried oregano -salt to taste Season and stir well. To finish assemble the cooked pasta, yogurt sauce and döner „meat“ and garnish with some chili oil and pine nuts.

RECIPE (3 servings, 30min prep time): -1 onion -2 cloves garlic -1 red pepper Chop everything and sauté for a few minutes. -75g soy chunks -1 Tbsp soy sauce Cover with water and cook 5-10mins until soft. Add to the pan. -1 Tsp cumin -1 Tsp ground coriander -1/2 Tsp chili -salt to taste -2 Tbsp tomato paste -250g tomato sauce -a handful of parsley -optional: 1 Tbsp pomegranate molasses Let it simmer on medium heat for 10mins. Garlic sauce: - 200g unsweetened vegan yogurt - 1/2 tbsp vinegar - salt to taste - 1 tsp garlic powder - 1 tsp dried mint Mix. - 4 tortillas. Fold them in half twice, dip the edges in the sauce, layer the tortillas and sauce, and top with the garlic yogurt and tomato butter. Enjoy! 🤗