Mushroom and broccoli pan

Ingredients for 2 servings:

• 1 shot of rapeseed oil
• 1 m.-large onion(s), red
• 500 g broccoli
• 400 g mushrooms
• 150 ml almond milk (almond drink)
• 2 tsp, heaped chestnut flour
• 1 tsp vegetable broth, granulated
• e.g. cayenne pepper
• possibly salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

alkaline, vegan, gluten-free

Divide the broccoli into small florets, remove the woody rind from the stems, and chop finely. Slice the mushrooms into fairly thin slices. Dice the onion. Cook the broccoli in the microwave according to the manufacturer’s instructions (I used 900 watts for 5 minutes). If you don’t have one, do it on the stovetop. Meanwhile, heat the oil in a large non-stick pan and let the onion become translucent, then sauté the mushrooms. Season with granulated stock and cayenne pepper (you’ll have to adjust the cayenne pepper gradually). Do not cover, or the mushrooms will absorb too much water. Add half of the almond milk to the mushrooms. Fold the broccoli into the mushrooms, without the cooking water. Mix the chestnut flour with the rest of the almond milk until smooth and stir into the mushroom pan. Remove from the heat, adding more salt if desired. Can be enjoyed as a main course or as a vegetable side dish.