Breaded Zucchini and Vegetable-coconut-peanut Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 1 small zucchini
- 2 carrot (s)
- 0.5 ½ leek
- 1 stick (s) celery
- 1 bell pepper
- 0.5 ½ broccoli
- 100 g coconut cream
- 3 tablespoon peanut butter
- 3 tablespoon mustard, sugar-free
- some water
- Chickpea flour
- salt
- pepper
- Cashew nuts
Print Recipe
Pin Recipe Instructions
- First cut the large zucchini into slices, if you like, you can season it with salt and pepper and turn it in flour so that the breading holds better (but I didn`t).
- Then mix the mustard with a little water to create a creamy mixture. Turn the zucchini slices in it and then bread them with the chickpea flour.
- Then clean the small zucchini, carrots, leek, 1 stick of celery, paprika and broccoli for the vegetable pan and cut into bite-sized pieces.
- Now at the same time fry the breaded zucchini slices in a pan with oil and fry the leek briefly in the wok (or pan), then add the remaining vegetables and continue frying.
- Turn the zucchini slices and when they have the desired tan, drain them on a paper towel and keep warm. (My zucchini was so big that I had to fry two servings.)
- Now add the coconut cream and a sip of water to the fried vegetables, a little more if necessary. (I mostly use the coconut cream in the cardboard box from Rapunzel or Dunn`s River. This then becomes liquid when cooked.) Now add the organic peanut must and let everything simmer until it is firm to the bite. If it gets too dry, add a little more water. Finally season with salt and pepper.
- I still had cashew nuts and fresh coriander, which I sprinkled over it.
- Tip:
- This recipe can be varied as desired with different vegetables and spices.
- Personally, I was a bit sparing with the breading, so that I even fell off while frying it, but I like it when the zucchini is only so slightly moistened and has that roasting taste. If you want a thick, firm breading, you can certainly double bread the slices. If you don`t need it vegan and gluten-free, you can of course also try the old way with flour and egg.
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