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Mushroom and vegetable pan

updated

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Ingredients for 2 servings:

  • 350 g mushrooms
  • 300 g carrot(s)
  • 400 g leek
  • 300 g tomatoes
  • 300 g zucchini
  • 1 onion(s), red
  • 4 tbsp coconut oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan and carbohydrate-free

Wash and trim the vegetables. Heat the coconut oil in a large pan. First, sauté the diced carrots and onions, then add the sliced ​​mushrooms. Next, add the diced zucchini, followed by the leek rings and diced tomatoes. Season to taste with salt and pepper. This vegetable stir-fry serves 2 people as a main course or 4 people as a side dish to fish or meat. The stir-fry can also be topped with cheese.

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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.

Mushroom and vegetable pan

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