Vegancici – vegan cevapcici

Vegancici – vegan cevapcici

Total: 40 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 183 kcal
, Fat: 2 g
, Carbohydrate: 31 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

450 ml water
180 g quinoa
1 onion, finely chopped
1 bunch parsley, finely chopped
1 red chilli, halved, deseeded, finely chopped
2 ½ tsp salt
½ tsp pepper, ground
1 tbsp Maizena cornflour
1 lime, use only the juice
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How it's done

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Bring the water to the boil, add the quinoa, reduce the heat and simmer for approx. 10 mins. Remove the pan from the heat, cover and leave the quinoa to absorb for a further 10 mins. Transfer to a plate, leave to cool.

Add the onion, parsley and chilli, mix well. Stir in the cornflour, season, add the lime juice. Shape the mixture into 20 rolls (approx. 2 x 5 cm), place on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 250 °C (fan/convection) until golden brown.

Good to know
Tip: Vegancici tastes great with tzatziki or ajvar and pita bread, as well as a seasonal salad with balsamic dressing.


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