Vegan Festival Vegetable Stir-fry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small zucchini
- 1 large red pepper (s)
- 2 cloves garlic
- ginger
- 10 mushrooms
- 1 small broccoli
- 50 g baby corn
- 100 ml soy cream (soy cream cuisine) (soy cuisine)
- 1 pinch curry paste, hot
- 1 medium onion (s)
- Cayenne pepper
- parsley
- thyme
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into slices and the peppers into medium-sized cubes. Chop a clove of garlic. Put these ingredients in a container with 2 tablespoons of oil and season well with salt, parsley and thyme. To let go.
- Dice the onion, finely chop the clove of garlic and ginger and fry with the curry paste until the onions start to turn translucent. Cut the mushrooms and corncobs into thick slices and add to the pan with the individual broccoli florets.
- Just before the mushrooms release liquid, add the previously marinated vegetables. Then let everything cook for 10 minutes.
- Stir in the soy cuisine and season with salt and cayenne pepper to taste. Grilled baguettes and cool canned beer go well with this.
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