Vegan Vegetable-peanut-almond Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium carrot (s)
- 1 parsnip (s)
- 1 kohlrabi
- 1 small broccoli
- 1 small bell pepper (s)
- 2 tablespoon parsley, chopped
- 2 tablespoon peanut butter
- 175 ml water
- 4 teaspoon soy sauce, gluten-free
- 2 teaspoons lemon juice
- 1 pinch (s) sugar
- 0.5 ½ teaspoon, grained vegetable broth, granulated
- 1 handful almonds, whole, peeled
- 4 tablespoon peanut oil or coconut oil, or mixed
- a bit salt
- some chilli flakes
Print Recipe
Pin Recipe Instructions
- Peel the vegetables and cut into pieces.
- Lightly toast the almonds in a pan without fat and set aside.
- Heat the oil in a pan and fry the vegetables, except for the parsnips, over medium heat and stir again and again. Do not add the parsnips until halfway through the cooking time, possibly also the peppers. When the vegetables are cooked to taste, we`d still like them with a bit of a bite, add the peanut butter (not peanut butter) and water and stir. Add the remaining ingredients and season to taste. Just mix in the almonds at the end before serving.
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