Breaded zucchini and vegetable coconut peanut stir-fry

Ingredients for 2 servings:

• 1 large zucchini
• 1 small zucchini
• 2 carrots
• ½ leek
• 1 stalk(s) Celery
• 1 bell pepper
• ½ broccoli
• 100 g coconut cream
• 3 tbsp peanut butter
• 3 tbsp mustard, sugar-free
• some water
• e.g. chickpea flour
• Salt
• pepper
• e.g. cashew nuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan, gluten-free, low carb, paleo

First, slice the large zucchini. If you like, you can season it with salt and pepper and coat it in flour to help the coating adhere (but I didn’t). Then, mix the mustard with a little water until it forms a creamy mixture. Toss the zucchini slices in the flour and then coat them in the chickpea flour. For the vegetable stir-fry, clean the small zucchini, carrots, leeks, 1 celery stick, bell peppers, and broccoli and cut them into bite-sized pieces. Meanwhile, fry the breaded zucchini slices in a pan with oil. Meanwhile, briefly fry the leeks in a wok (or a skillet). Then, add the remaining vegetables and continue frying. Turn the zucchini slices over and, once they’re the desired shade, drain them on a paper towel and keep warm. (My zucchini was so large that I had to cook two portions.) Now, add the coconut cream and a splash of water to the sautéed vegetables, adding a little more if needed. (I usually use the coconut cream in the cardboard box from Rapunzel or Dunn’s River. This will liquefy during cooking.) Now add the organic peanut butter and simmer until it reaches the desired tenderness. If it gets too dry, add a little more water. Finally, season with salt and pepper. I had some cashews and fresh cilantro on hand, so I sprinkled them on top. Tip: This recipe can be varied with any number of vegetables and spices. I was a bit sparing with the breading, so it actually fell off while frying, but I like it when the zucchini is only lightly coated and has that “fried” flavor. Of course, if you want a thick, firm coating, you can double-bread the slices. If you don’t need it vegan and gluten-free, you can of course try it the old-fashioned way with flour and egg.