John Myers
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Vegan from Wok: Vegetable Wok with Coconut Cream
The perfect vegan from wok: vegetable wok with coconut cream recipe with a picture and simple step-by-step instructions.
- 1 piece Aubergine
- 1 piece Zucchini
- 2 medium sized Onions
- 1 Red Paprika
- 1 piece Leek also
- Peanut oil
- 200 ml Coconut cream
- 1 ostrich Parsely
- 1 tbsp Vegetable salt *
- Wash the vegetables, dry again and cut into cubes.
- Heat the wok pan, add the peanut oil and add the diced vegetables to the wok.
- Add vegetable salt and stir well a few times.
- Now add the coconut cream and toss it around 1 or 2 times.
- Add the chopped parsley and DONE 🙂
Recommended side dish
- We had a seitan rice pan with it
Helpful links
- * Supplies: Vegetables – Salt
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