John Myers
Ingredients for 2 servings:
- 1 shot of coconut oil or whatever you prefer
- 500 g Brussels sprouts
- 400 ml tomato(s), pureed
- 1 large onion(s)
- 1 large potato(s)
- 1 handful of seaweed (Irish seaweed), optional
- 1 tsp, leveled paprika powder
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegan, gluten-free, alkaline
Clean and halve the Brussels sprouts. Peel the onion and dice it into small pieces. Peel the potatoes and dice them into small pieces. Heat the oil in a pan and cook the onions until translucent, then sprinkle with paprika. Add the Brussels sprouts and potatoes and fry briefly. Deglaze with the passata. Now you can add the seaweed (if you have it and want it). Otherwise, vegetable stock and/or salt and pepper will also suffice. Cover and simmer over low heat for about 1/2 hour, stirring occasionally and adding more tomato puree if necessary, depending on how thin you want your dish. The cooking time depends on the size of the vegetables. The dish is ready when the potatoes and sprouts are tender for you. For me, this was two meals. It works as a side dish or as a main course.
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