Kumpir with Vegan Bacon and Pesto by @fitgreenmind

1h30
Medium

3 servings

🥓

1 package

Vegan Bacon Bites

🥔

900 g

Mealy Potatoes

🧈

42 g

Vegan Butter

🌿

45 ml

Vegan Pesto Verde

🥛

45 ml

Vegan Sour Cream

🍞

15 g

Yeast Flakes

🌱

6 g

Chives

🥒

2.5

Pickles

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C / 400°F using conventional top-and-bottom heat.

  2. Step 2/14

    Wash the 3 large floury potatoes thoroughly and prick each potato several times with a fork.

    large floury potatoes
    🍴fork

  3. Step 3/14

    Place the potatoes on a baking sheet and bake for 60 to 70 minutes, until fully tender when pierced.

    large floury potatoes
    🍪baking sheet
    🍴fork

  4. Step 4/14

    Pour hot water over the vegan bacon bites and leave them to soften according to the package instructions.

    vegan bacon bites
    🥣mixing bowl

  5. Step 5/14

    Drain the softened vegan bacon bites and fry them in a hot frying pan until browned and crisp.

    vegan bacon bites
    🍳frying pan
    🥄spatula

  6. Step 6/14

    Remove the baked potatoes from the oven and let them cool briefly until safe to handle.

    large floury potatoes
    🍪baking sheet

  7. Step 7/14

    Cut each potato lengthwise and scoop the soft flesh into a mixing bowl, leaving a sturdy potato shell.

    large floury potatoes
    🔪knife
    🥄spoon
    🥣mixing bowl

  8. Step 8/14

    Add the vegan butter and nutritional yeast to the potato flesh, then mash and stir until creamy.

    vegan butter
    nutritional yeast
    🥣mixing bowl
    🥄spoon

  9. Step 9/14

    Season the potato mixture with salt and black pepper, then stir until evenly combined.

    salt
    black pepper
    🥣mixing bowl
    🥄spoon

  10. Step 10/14

    Spoon the seasoned potato filling back into the 3 hollow potato shells.

    large floury potatoes
    🥄spoon

  11. Step 11/14

    Dice the 2 to 3 pickled gherkins and finely chop the chives with kitchen scissors.

    pickled gherkins
    chives
    🔪knife
    ✂️kitchen scissors

  12. Step 12/14

    Top each stuffed potato with about 1 tablespoon vegan pesto verde and 1 tablespoon vegan sour cream.

    vegan pesto verde
    vegan sour cream
    🥄spoon

  13. Step 13/14

    Garnish the stuffed potatoes with crispy vegan bacon bites, diced pickled gherkins, and chopped chives.

    vegan bacon bites
    pickled gherkins
    chives
    🥄spoon

  14. Step 14/14

    Finish with an extra pinch of black pepper and serve the Kumpir warm.

    black pepper

Composition

Ingredients

Types

Plant-based protein, Processed food, Plant-based dairy, Fats, Condiments, Herbs, Seasonings

Ingredients

Vegan bacon bites, Mealy potatoes, Vegan butter, Vegan pesto verde, Vegan sour cream, Yeast flakes, Chives, Pickles, Salt, Pepper

Allergens

Soy, Wheat, Nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

550 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 76g, Fat: 21g, Fiber: 10g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 1250mg, Calcium: 120mg, Iron: 4mg, Sodium: 650mg

Vitamins

Vitamin C: 45mg, Vitamin B6: 0.8mg, Vitamin B12: 1.5µg, Vitamin K: 30µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

fork, baking sheet, knife, spoon, mixing bowl, frying pan, spatula, kitchen scissors

Appliances

oven, stovetop, electric kettle

Type

Type

Type Of Dish

Main Course, Side Dish, Stuffed Vegetable

Occasions

Lunch, Dinner, Casual Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish, German

Geographic

Turkey, Marmara

Various

Aspect

Texture

Creamy, Fluffy, Crispy, Tender, Crunchy

Flavors

Savory, Smoky, Herbaceous, Tangy, Salty, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep toppings separate if possible,Reheat until piping hot), freezer : 2 months (Freeze potato filling and shells without fresh toppings,Store in freezer-safe airtight containers,Add pesto, sour cream, gherkins, and chives after reheating)