Vegan vegetable stir-fry with peanut butter sauce

Ingredients for 5 servings:

• 125 g soy shreds, fine
• Vegetable broth, hot for soaking
• 1 large onion(s)
• 2 spring onions
• 2 onions, red
• 2 garlic cloves
• 4 m.-sized carrot(s)
• 3 zucchinis
• 1 can of corn (330 g)
• 1 can kidney beans (410 g)
• 400 ml vegetable stock
• 450 ml oat cream (Oat Cream Cuisine) or soy cream
• 5 tbsp soy sauce
• 6 tsp, heaped peanut butter
• 100 g sugar snap peas
• 100 g cashew nuts
• 2 tbsp parsley, dried
• salt and pepper
• chili powder
• Coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Fresh vegetables and lots of protein!

Place the soy shreds in a bowl and pour over the hot vegetable stock, allowing the shreds to float in the stock. Stir and let stand for at least 10 minutes. Meanwhile, peel and slice the carrots. Wash and slice the zucchini. Dice the onion, red onion, and spring onion. Finely chop the garlic. Drain the corn and beans in a sieve. Drain the soy shreds in a sieve and squeeze out some of the excess liquid. Heat the coconut oil in a high pan. Sauté the soy shreds vigorously until browned. Season with salt and pepper. Then add the onions, garlic, and carrots and sauté. Add the zucchini, corn, and beans. Deglaze with the oat/soy cream and vegetable stock. Add the soy sauce. Add the peanut butter and a little chili powder, and stir everything together. Bring to a boil and simmer for about 10 minutes. Add the snow peas, cashews, and parsley and simmer for about 2 more minutes. Taste again and adjust seasoning if desired. We especially enjoy this dish with Persian-style rice with a potato rice crust (thadig).