Basic Vegan Ginger Carrots

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 dash oil
1 medium onion (s)
400 g carrot (s), cleaned and weihed
100 ml almond milk (almond drink)
1 cm ginger, fresh, or -2 teaspoons freeze-dried
1 teaspoon, leveled vegetable stock, instant
1 pinch (s) salt
1 teaspoon, heaped coriander, dried or fresh

Instructions

Clean the onion and cut into small cubes. Cut the carrots into julienne strips or cubes or do not slice too finely. Chop or grate the fresh ginger.
Heat a dash of oil in a non-stick pan and sweat the onions, then let the ginger lightly. Add the carrots and put a lid on for a few minutes.
Dissolve the vegetable stock in the almond milk, add to the carrots and stir everything well. Reduce the heat and simmer until it is firm to the bite. The lid can be removed for the last 2 minutes. That depends on how runny you want the sauce to be. Finally stir in 1 teaspoon of coriander and serve on plates. If necessary, season with salt on the plate.

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