John Myers
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Vegan: Amaranth – Vegetables – Pan
The perfect vegan: amaranth – vegetables – pan recipe with a picture and simple step-by-step instructions.
- 300 g Cooked amaranth
- 1 tbsp Self-Made. Vegetable broth *
- 1 tbsp Fresh parsley
- 1 tbsp Sunflower oil
- 0,5 pole Leek
- 0,5 piece Fresh broccoli
- 1 size Diced carrots
- 0,5 piece Zucchini fresh
- 2 piece Bell peppers (red + yellow)
- Cored + cut
- Self-Made. Vegetable salt *
Cooking amaranth
- Prepare the amaranth in vegetable broth, I added some chopped parsley, bring to the boil and simmer gently for about 15 minutes, then drain, collect the vegetable broth and put the amaranth aside.
Cooking vegetables
- Cut the broccoli gel into small pieces, peel the carrots and also cut them into small pieces, then simmer these vegetables in the vegetable stock (boil from the amaranth) until firm to the bite, remove and briefly boil the broccoli florets in it and then let them steep for 5 minutes.
The pan is used
- Heat the pan with a little oil, toss the leek in it, then add the vegetables one after the other, diced zucchini, sliced bell pepper, the cooked carrots and broccoli. Then add the vegetable salt * to season, stir everything well and let simmer a little.
- Finally, add the cooked amaranth, stir everything well, season to taste and, if necessary, add seasoning, in which case I didn’t need it because the vegetable salt is quite spicy.
Helpful links
- * Supplies: Vegetables – Salt
- * Supplies: Make your own vegetable broth
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