Vegan vegetable stir-fry

Ingredients for 2 servings:

• 2 m.-large zucchini
• 2 large bell peppers
• 1 bunch of spring onions
• 1 large onion(s), red
• 2 tbsp olive oil
• 3 tbsp tomato paste
• ½ can corn (or 1 small can)
• 1 shot of white wine
• 1 cup water
• 85 g quinoa, raw (cooked should yield about 250 g)
• 85 g bulgur, raw (cooked should yield about 250 g)
• Herbs, fresh or frozen (e.g. basil, parsley, oregano, etc.)
• Salt (e.g. herbal salt)
• pepper
• 1 pinch(s) of sugar
• 1 dash of lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the spring onions and chop them finely with the onion. Deseed and stem the peppers, remove the ends of the zucchini, and cut the peppers and zucchini into medium-sized pieces. Add everything to the pan with the olive oil, corn, and tomato paste and fry over medium heat for about 10 minutes. Prepare the quinoa and bulgur according to the package instructions, but do not add them to the pan yet! After frying, deglaze the vegetables with a little white wine and let stand for 2 to 3 minutes, then add the quinoa, bulgur, water, and herbs, if desired. Mix everything together, cover, and let stand for another 5-10 minutes over medium heat, approximately at level 2 (on a scale of 1-3) or level 6 (on a scale of 1-9). Stir occasionally. Season to taste with sugar, salt, pepper, and lemon juice.