John Myers
Contents
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Ingredients
For the salad
- 3 tbsp Soy sauce
- 1 piece Cut onions
- 1 piece Vegan butter
- 2 piece Sliced carrots
- 2 tbsp Orange oil
- 1 small box Canned kidney beans
- 1 Red Sliced bell pepper
- 1 Red Vegetable broth *
- Pepper if necessary
- 2 piece Carrots
- 1 piece Kohlrabi fresh
- 1 tsp My vegetable broth *
- 1 tsp Orange oil
- 1 tsp Juice of a clementine
For the rice side dish
- 2 cups Rice
- 4 cups Water
- 1 tbsp My vegetable broth *
- Kohlrabi leaves chopped into small pieces
Instructions
With the chili con carne
- Put the soy flakes in a bowl and season with the soy sauce, let it steep for about 20 minutes. Drain and rinse the kidney beans.
- Heat asan in a pan and sauté the onion, add the soy flakes and sauté well. Add the beans and braise with them.
- Sear the 2 carrots in a little orange oil in another pan. Add the soy flake and bean pan to the chopped peppers and possibly add a little vegetable stock, stir everything and bring to a simmer, everything should simmer for a good 15 minutes.
To rice ...
- Now put the rice in the water and the vegetable stock, bring to the boil and simmer until the rice has absorbed almost all of the water, then wash the kohlrabie leaves, dry them and add them to the rice, chopped very finely. Now turn off the heat and let the rice rest a little longer so that it swells out properly.
To the salad ...
- Peel, wash and slice the carrots and kohlrabi ... I'll do it with my Genius ... sprinkle with the vegetable stock, put some oil on it and squeeze out the clementiene, then stir everything well and let it steep a little more.
Serving ...
- Now put the rice with a serving ring on the plate, add the chili con carne and top it off with the salad ... and enjoy!
- * Supplies: Make your own vegetable broth
