Vegetarian low-carb vegetable pan

Ingredients for 2 servings:

• 4 tbsp oil (preferably chili-garlic)
• 120 g fennel
• 100 g mung bean sprouts, fresh
• 140 g zucchini
• 120 g mushrooms
• 130 g bell pepper(s), yellow
• ½ onion(s), red
• 2 sprigs of parsley
• 1 pack of tofu, fried (organic chopped veggies)
• 50 g tomato paste
• 1 shot of red wine, possibly vegan
• 1 tsp herbs de Provence
• 100 ml Cremefine, 15%, alternatively vegan cuisine
• some salt
• possibly pepper (if no chili oil is used)
• some Parmesan, alternatively vegan substitute

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with minced tofu, also available vegan

First, wash and prepare the vegetables (except the mushrooms). Remove the stalk from the fennel and cut into small pieces. Finely chop the zucchini, including the skin. Trim and slice the mushrooms, if desired. Dice the onion. Deseed and chop the bell peppers. Chop the parsley. Rinse the mung bean sprouts thoroughly. Heat oil in a pan and add the onion and fennel. Briefly fry, then add the mushroom slices, then the zucchini, and finally the bell pepper pieces. Cook until tender. Mix in the veggie mince. Add the tomato paste and continue frying briefly. Add the red wine, followed shortly thereafter by the Cremefine. Season with salt, herbs, and pepper if desired. Mix in the mung bean sprouts. Serve on the plates and sprinkle with Parmesan cheese. Tip: The organic veggie mince is available at Norma.