Vegetarian Döppekooche
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg potato (s)
- 200 g mushrooms
- 200 g rilled cheese
- 150 g feta cheese
- 1 large vegetable onion (s), approx. 200 g
- 4 medium egg (s)
- 2 teaspoons butter
- 4 teaspoon soy sauce
- Salt and pepper
- 1 tablespoon, leveled paprika paste or paprika powder
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Peel and grate the potatoes. This goes very quickly in the food processor. Place in a bowl with the feta cheese and eggs.
- Cut the onion into cubes and fry in the pan with the butter. Cut the mushrooms and add them to the pan, adding a little butter if necessary. Fry the paprika paste or powder briefly and deglaze with soy sauce. If you like, you can add 2 teaspoons of sugar here.
- Finally, cut the grilled cheese into cubes and fry and then mix all the ingredients well. Season everything with salt and pepper. If you dare, I`ve only tried the liquid. Insider tip: add some broth.
- Pour the mixture into a casserole dish coated with oil and bake at 180 ° C (convection) for 90 minutes - ideally in a preheated oven until the crust looks super crispy.
- The recipe is my first attempt at a vegetarian version of a meaty dish. In my opinion, the soy sauce, mushrooms and hearty cheese are particularly important for the umami taste.
- In the picture you can see a vegetarian Döppekooche on the left and a non-vegetarian Döppekooche on the right - separated by baking paper.
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