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What do you need:

250-500 grams (sweet) potato (peeled),

1 (red) onion (peel removed and chopped),

1-2 cloves of garlic (peel removed and finely chopped),

1 pack of vegan chicken pieces (160 grams),

6 sundried tomatoes (finely chopped),

250 grams (curl) endive (washed and chopped),

2 teaspoons of smoked paprika,

1-2 tsp Greensweet syrup gold

2 tbsp sunflower seeds, 1 teaspoon (coconut) oil, salt and pepper to taste.


This is how you make it:

Step 1

Cook the (sweet) potato al dente.

Step 2

Take a large pan and put it on the fire. Add 1 teaspoon of (coconut) oil. Fruit the onion and garlic in about 3 minutes.

Step 3

Add the chicken chicken pieces and fry briefly. The sundried tomatoes, smoked paprika, sunflower seeds and greensweet syrup gold can be put in the pan and let it bake for a while. Taste whether it is so flavored. Otherwise, add some Himalayan salt and black pepper. Can it be anything sweeter? Then you apply some greensweet syrup gold.

Step 4

Drain the (sweet) potatoes and fine them with a fork. Put the puree into the vegan chicken mixture. Stir gently and add the raw (curled) endive too.

Step 5

Divide the stamp over two plates. Also nice with some white tahini about the stamp!


Source / photo: Manon from Vegan Flavors ( @veganflavours via instagram)