Vegan Stir-fry Vegetables with Potato Sticks
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 large carrots
- 2 pointed peppers, yellow or red
- 2 large tomato (s), preferably beefsteak tomatoes
- 200 g spinach, frozen or fresh
- 750 g potato (s)
- 2 teaspoons dried rosemary
- 4 tablespoon olive oil, for frying
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the onion and fry in olive oil. Dice the peppers and carrots and fry them too. Meanwhile, cut the potatoes into small sticks (approx. 3-5 cm long, 0.5 cm in diameter). Add to the onions, bell peppers and carrots and fry briefly on high heat. Then pour the rosemary and a little salt over it, reduce to medium heat and put the lid on the pan.
- Usually the potatoes soak in enough water not to burn. But if it does stick, very little! Add water. Dice the tomatoes and add after about 3 minutes. Salt lightly again. When the potatoes are almost soft, add the spinach after a maximum of 8-10 minutes. Simmer for another 2-3 minutes until the potatoes are tender. Season to taste with freshly ground pepper and, if necessary, a little salt.
- If you want, you can add an egg or some Parmesan cheese, but then of course the dish is no longer vegan!
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