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Buckwheat, broccoli and carrot pan

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Ingredients for 1 servings:

  • 8 tbsp buckwheat, cooked
  • ½ bunch of spring onions
  • 1 m.-sized carrot(s)
  • ½ broccoli
  • 1 shot of oil
  • 1 shot of plant-based cream (Plant Cream Cuisine)
  • 1 dash of soy sauce
  • 1 dash of tamari sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Ideally, you’ll have leftover cooked buckwheat. If not, you’ll need to cook it first. Therefore, cook approximately 50g according to the package instructions. Finely slice the spring onions and the carrot. Divide the broccoli into small florets. Heat the oil in a lidded pan. Add the spring onions and, after about 1 minute, the carrots. Cover and let simmer for a few minutes. Then add the cream and the Asian sauces. Add the broccoli. Cover again and cook at reduced heat until tender. Season to taste.

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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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