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Potato and broccoli stew

updated

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Ingredients for 2 servings:

  • 1 shot of oil
  • 1 large onion(s), finely diced
  • 6 small potatoes, possibly more
  • 1 head of broccoli, approx. 500 g
  • 2 large pointed peppers, red or sweet peppers
  • 300 ml almond milk (almond drink)
  • 200 ml vegetable stock
  • 2 tsp sambal oelek

Instructions

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

alkaline, vegan, GAT-compliant

Divide the broccoli into small florets, including the stems and core. Peel and dice the potatoes. Remove the seeds from the bell peppers and cut into smaller cubes. Heat the oil in a large pot and fry the onions. Sauté the potato cubes for a few minutes, then add the remaining vegetables. Pour in the almond milk and vegetable stock and stir in the sambal oelek. Be careful; feel for the spiciness if necessary. Cook with the lid closed and reduce the heat until the desired tenderness is reached.

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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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