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Vegetable pan with coconut milk and hazelnut topping

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Ingredients for 4 servings:

  • 2 onions
  • 1 garlic clove(s)
  • 2 bell peppers
  • 1 pak choi
  • 2 carrots
  • 1 sweet potato(s)
  • 1 bag of tofu
  • 2 tbsp caraway powder
  • 2 cans of coconut milk
  • salt and pepper
  • some olive oil
  • Hazelnuts, chopped
  • Sauce thickener, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the vegetables and tofu and dice them. Sauté the diced onion in oil until translucent. Add the garlic, tofu, and vegetables and fry briefly. Add the caraway seeds and fry briefly. Deglaze with coconut milk. Season with salt and pepper and simmer over low heat for about 15 minutes, until the vegetables are tender. Thicken with a little sauce thickener, if desired. Sprinkle with chopped hazelnuts as a topping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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