Vegan Stir-fry Vegetables with Kelp Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium zucchini
- 1 large carrot (s)
- 0.5 ½ large kohlrabi
- 10 cm leek stick (s), only the white
- 1 tablespoon coconut oil, creamy condition
- 120 g seaweed noodles (kelp noodles)
- some parsley
- 100 ml vegetable stock, strong
- 100 ml vegetable cream (vegetable cream Cuisine) (oat or almond cream)
- some pepper or chilli
- 2 teaspoons yeast flakes
- 1 teaspoon sesame, black, alternatively light
- possibly Himalayan salt or sea salt
Print Recipe
Pin Recipe Instructions
- Wash the kelp noodles with cold water and let them drain. Cut into small pieces with scissors and set aside.
- Make julienne strips from the washed zucchini and the peeled carrot. Peel and finely slice the kohlrabi. Cut the leek into thin slices. Chop the parsley into small pieces. Fry the vegetables in a little coconut oil in a pan. After two minutes, add the vegetable stock, oat cream and spices and mix in the cut kelp noodles. Stir in the yeast flakes, parsley and sesame seeds and season with salt if necessary.
- Tip: Vegetarians can use parmesan instead of yeast flakes.
- Note: Kelp noodles are made from the seaweed kelp (brown algae). The pasta is gluten-free and contains important trace elements such as iodine. They are tasteless, similar to glass noodles.
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