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Spicy vegan Ebly pot with root vegetables

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Ingredients for 2 servings:

  • 2 cups soft wheat, e.g. Ebly
  • 2 cups water
  • n. B. Salt
  • 2 large carrots
  • 200 g celery
  • 1 piece(s) leek, approx. 15 cm long
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 200 ml water or vegan broth
  • salt and pepper
  • chili
  • 1 tbsp oil, e.g. rapeseed or coconut oil
  • 3 tbsp carrot greens, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with carrot tops

Cook the Ebly in salted water for 10 minutes, until tender. Peel and dice the carrots and celery as needed. Wash and slice the leek. Peel and dice the onion. Peel and mince the garlic. Sauté the onions in oil and add the vegetables and stock or water. Simmer until tender. This will take 12-25 minutes, depending on the size. Add the Ebly, carrot tops, and a generous amount of chili, along with as much pepper and salt as needed. Serve fresh on plates.

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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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