Vegancici – vegan cevapcici

Total time: 40m
Preparation Time: 30m

For 4 people


Patrick, Nando & Oktay -The Lunchbox

Nutritional Information

Contains 183 Kcal, 7g Protein, 31g Carbohydrates, 2g Fat


  • 450 ml water
  • 180 g quinoa
  • 1 onion, finely chopped
  • 1 red chilli, halved, deseeded, finely chopped
  • 1 bunch parsley, finely chopped
  • 2.5 tsp salt
  • 1 tbsp cornflour
  • 0.5 tsp pepper, ground
  • 1 lime, use only the juice

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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.
  • Tip:

    Vegancici tastes great with tzatziki or ajvar and pita bread, as well as a seasonal salad with balsamic dressing.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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