Vegan Brussels Sprouts Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g Brussels sprouts
- 400 g sweet potato (s)
- 2 carrot (s)
- 1 leek
- 1 small celeriac
- 250 g sausae substitute (Tofu Kabanossi), vean
- 2 tablespoon coconut oil
- 2 tablespoon olive oil
- 1 orange (s), zest and juice
- 2 star anise
- 1 teaspoon allspice
- 2 teaspoons harissa
- 1 teaspoon baharat
- vegetable stock powder for 1 liter water
- sea salt
- 1 teaspoon pepper, colored, ground
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and cut into cubes. Clean the Brussels sprouts and cut in half. Peel the carrots and celeriac and cut into cubes. Clean the leek and cut into rings. Cut the kabanossi into slices.
- Heat the olive oil and coconut oil in a saucepan. Fry the kabanossi in it. Add Brussels sprouts, sweet potatoes, carrots, celery and leek and fry for another 7 minutes. Pour in 1 liter of water and more if necessary; until everything is covered.
- Add the orange juice and zest, star anise, baharat, allspice, salt, vegetable stock and pepper and cover and simmer for another 25 minutes.
- Wash, pluck and chop the parsley. Season everything to taste and add the parsley to the stew just before serving.
- https://www.vegan-cooking-with-thalija.de/archive/982
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