preparation time

20 minutes

cooking time

25 minutes


45 minutes

Ingredients for 2-3 servings

  • 1 pack  Veggie Soy
  • 400ml vegetable broth
  • 2 cloves of garlic, pressed
  • 2 tablespoons of  pure tomato paste
  • 1 tbsp mustard
  • 1 coated teaspoon sweet paprika powder
  • Salt pepper
  • 4 tbsp whole grain breadcrumbs
  • 3 tablespoons flour, more as needed
  • Coconut fat for frying
  • 1 red onion cut into rings
  • 1 cup Organic Bruschetta Tomato

For the grill vegetables

  • 1 medium sized zucchini
  • 2 peppers
  • 2 garlic cloves, finely diced
  • 2 tablespoons of lemon juice
  • Olive oil, salt, pepper, rosemary


  1. Soak the soy granules in the hot vegetable broth for 15 minutes. Then drain and squeeze well so that the granules are not too moist.
  2. Add in a deep bowl or a shaker, add garlic, tomato paste, mustard and spices. Then mix briefly with the hand blender. It should not be too fine.
  3. Knead the bread crumbs and flour together. It should create a good cohesive mass. If necessary, add more flour.
  4. Make cevapcici with wet hands and fry in a pan with the coconut oil all around until golden brown. For a low-fat version put it directly on the skewers and bake in the tube at 180 ° C for 45 min or grill.
  5. In the meantime, wash the vegetables. Quarter the peppers and core them. Cut the zucchini into about 0.5cm thick slices. Put everything in a oven dish, season, add some oil and the lemon juice and mix well.
  6. Grill either in a grill cup at the fire or at 180 ° C into the pipe until the pepper throws golden brown bubbles and the zucchini is still slightly bite-resistant.
  7. Serve vegetables on a plate, put cevapcici on a skewer, put on the vegetables, garnish with the onion rings and serve the bruschetta.
  8. Meal!