John Myers
Vegan: Carrots – Beans – Goulash with Parsley – Rice
The perfect vegan: carrots – beans – goulash with parsley – rice recipe with a picture and simple step-by-step instructions.
- 400 g Soaked kidney beans
- 3 tbsp Soy flakes
- 2 tbsp Soy sauce dark
- 3 piece Carrots
- 2 piece Onions
- 40 g Alsan
- 2 tbsp Tomato paste
- 200 g Rice
- 1 tsp My vegetable broth *
- Water
- 1 handful Chopped parsley
- 4 Soak handfuls of dry kidney beans in water overnight.
- Mix the soy flakes with the soy sauce in a bowl and let it steep a little.
- During this time, peel the onions, peel and wash the carrots and use the Genius Junior to dice both very small.
- Heat asan in a pan and sear the diced carrots, put the soy flakes in the middle and stew with the carrots, then add the diced onions and stew a little.
- Now add the tomato paste, stir and fill up with a little vegetable stock or water. Then bring the whole thing to a simmer and let it simmer gently for about 30 minutes.
- Cook the rice in a saucepan with vegetable stock. Bring the rice to the boil, reduce the heat source to a minimum and let it simmer very quietly …. the water is then almost completely used up …. then add the chopped parsley and let it steep a little.
Serving
- Arrange the rice in a service ring on the plates and add the carrot – bean goulash … enjoy your meal
- * Supplies: Make your own vegetable broth
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