Vegan Low-carb 5-minute Pan
by Editorial Staff
Summary
| Prep Time | 1 min |
| Cook Time | 4 mins |
| Total Time | 5 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g asparaus, reen, sliced diaonally
- 1 large carrot (s), possibly yellow
- 1 tablespoon, heaped coconut oil, creamy condition
- 1 ½ teaspoon hemp seeds, peeled
- some salt and pepper
- some cheese substitute (parmesan substitute), vegan, or vegetarian parmesan
- some sprouts (beetroot sprouts) or possibly others
Print Recipe
Pin Recipe Instructions
- Green asparagus can already be bought cut ready to cook. Otherwise wash the asparagus stalks, cut them off at the bottom and cut them into slices at an angle.
- Melt the coconut oil in a pan over medium heat and fry the asparagus slices in it for about 2 minutes.
- In the meantime, peel the carrot and slice it finely. Add to the asparagus and after 1 more minute add the hemp seeds. Season with salt and pepper and mix in the vegan Parmesan substitute. If you use parmesan, you probably don`t need salt.
- Briefly rinse the beetroot sprouts and place on the served vegetables.
- Instead of hemp seeds, you can also use roasted sesame (possibly black).
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