John Myers
Vegan: Vegetables – Fricassee
The perfect vegan: vegetables – fricassee recipe with a picture and simple step-by-step instructions.
- 1 stalk From broccoli
- 3 piece Carrots / Carrots
- 1 piece Parsnip
- 5 piece Gherkins
- 40 g Alsan
- 2 tbsp Wholemeal spelled flour
- 750 ml Water
- 750 ml Vegetable broth * for seasoning
- 0,5 packet Almond milk – Cuisine
- 0,5 packet Ground pepper
- Clean the vegetables, peel them if necessary and wash them. Then cut into small cubes, I do it with my Genius, it goes quickly 🙂 I only took the stem of the broccoli because I needed the florets the next day for another meal.
- Heat it up in a saucepan, add the flour and sweat it out well, then add water and it should become a creamy sweat. The whole thing is good, can be spiced a little bit strongly, season with vegetable broth. Now put the small vegetable cubes in the sauce, stir everything once and simmer gently for about 10 minutes.
- Tip 3: you can also first cook the vegetables in the broth and then add a sweat to the broth. You can do it however you want … I did it this way today.
- The vegetables should stay firm to the bite, the sauce should thicken a little, then add the freshly ground pepper and top it off with the almond milk.
- Finally, cut the pickled cucumbers into small pieces – I like to use them as a substitute for capers – and stir them into the sauce, let the whole thing stand for a while ….. cook the potatoes in the meantime, because there were boiled potatoes with them and a fresh salad.
- * Supplies: Make your own vegetable stock
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