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Vegan carrot and potato pan with ginger

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Ingredients for 2 servings:

  • 2 large carrots
  • 2 large potatoes
  • 50 g cashew nuts
  • 1 piece(s) ginger
  • some oil or vegetable fat
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the carrots and potatoes and cut into approximately 1.5 cm cubes. Peel the ginger and cut into tiny cubes. Roughly chop the cashews. Roast the ginger and cashews in oil or vegetable fat in a non-stick pan over medium heat. Add the potatoes and carrots and roast briefly. Reduce the heat, add a little water if necessary, and cover. Sauté over low heat until the vegetables are cooked through but still firm to the bite. Shake the pan occasionally or turn the vegetables carefully. Add salt to taste. Delicious as a side dish or as a vegan main course.

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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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