Vegan martogatos bowl

Vegan dipping bowl


  • steak-cut white button mushrooms
  • bell pepper
  • baby spinach leaves
  • carrot
  • white and green asparagus
  • bulgur
  • olive oil, salt and pepper

For the sauce:

  • 400 g green peas
  • rice cream
  • a pinch of salt
  • mint
  • a little water

Cut the bell peppers into strips. Slice the carrots lengthwise into 5 mm strips, then steam. Season the mushroom slices with salt and pepper and sauté in a little oil.

Cook the bulgur wheat.

Cook the green peas in boiling water, drain, then blend with a hand blender. Thin with a little water, if necessary, as the peas will form a thick purée. Blend with rice cream for a smoother, creamier purée, adding a little water if needed. Add salt and mint to taste.

Pile the vegetables onto a plate, with the dipping sauce in the middle, and serve immediately. This colourful vegan dish is bursting with vitamins and nutrients.