Mushroom gnocchi
· 5 cloves of garlic
· 150 grams of mushrooms
· 300 grams of mangold
· 1 tablespoon of vegetable broth
· 1 glass of coral lens
· 500 grams of vegan gnocchi
· Olives
· Tomato sauce (400 ml)
For the tzatziki:
· 1 cucumber
· Garlic powder, salt, dill
· 1 tablespoons of olive oil
· 500 grams of soy yogurt
In boiling water (with vegetable broth) cook coral lentils
Cut the mushrooms, mangold and cloves of garlic. Cook in a pan for 5-7 minutes.
Add the gnocchi and olives and cook for 10 more minutes then add the tomato sauce.
For the tzatziki:
Cut the cucumber into small cubes
In a large bowl add the cucumber and season with garlic powder, salt and dill.
Add olive oil and soy yogurt.