Kafteji

Servings: 20  ·  Prep: 11 min  ·  Cook: 70 min

Ingredients

• 5 Large Potatoes
• 2 tablespoons vegetable broth
• 1 Green Pepper
• 5 Onions
• 1 tablespoon Ras el hanout
• 1 pound Pumpkin
• 24 Skinned flax egg
• pinch Salt
• pinch Pepper

Method

1. Prep: mix 1 Tbsp ground flax + 3 Tbsp water, rest 5 min.
2. Peel potatoes and cut into 2 in cubes.
3. Pour 1-3/4 in of vegetable broth into a large pan and heat up very hot.
4. water-sauté potatoes until golden brown for 20 minutes, turning from time to time.
5. Place on kitchen paper to drain.
6. Cut the peppers in half and remove seeds.
7. Rub a little vegetable broth on them and place the cut side down on a baking tray.
8. Place them under the grill.
9. Grill until the skin is dark and bubbly. (WFPB: grill without oiling; the food releases when seared)
10. While the peppers are still hot, put them into a plastic sandwich bag and seal it.
11. Take them out after 15 minutes and remove skins.
12. In the meantime, heat more vegetable broth another pan.
13. Peel the onions and cut into thin rings.
14. water-sauté for 15 minutes until golden brown, turning them often.
15. Add the Ras el hanout at the end.
16. Cut the pumpkin into 2 in cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.
17. Pour the remaining vegetable broth out of the pan and put all the cooked vegetables into the pan and mix.
18. Whisk flax egg and pour them over the vegetables.
19. Put the lid on the pan so that the flax egg cook.
20. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

Adapted from TheMealDB