Potato, broccoli and mushroom pan

Ingredients for 2 servings:

• 1 shot of oil
• 1 medium-sized onion(s), finely diced
• 1 large potato(s), diced
• 1 head of broccoli, cut into florets
• 6 m.-sized mushrooms, sliced
• 1 tsp, heaped vegetable broth, granulated, yeast-free, or salt and pepper

Instructions

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

alkaline, vegan, GAT-compliant

Heat the oil in a large, nonstick pan with a lid and sauté the onions. Then fry the potato cubes until they’re golden brown. When they’re almost cooked, add the broccoli florets and mushroom slices and sprinkle with the stock. Cover and simmer for about 5 minutes. Reduce the heat and stir well. Keep the lid closed. The resulting condensation can drain into the vegetables. When the broccoli is just the right amount of firmness for you, the dish is ready.