John Myers
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Vegan: Healthy Plate
The perfect vegan: healthy plate recipe with a picture and simple step-by-step instructions.
Mushroom pan
- 3 piece Potatoes
- 4 Rods Fresh asparagus
- Broccoli florets
- 1 tbsp Vegetable broth
- 1 liter Water
- 1 handful Chopped fresh parsley
- 1 piece Cut onion
- 1 tbsp Coconut oil
- 500 g Mushroom
- 2 piece Spring onion leeks
- 1 tbsp Vegetable salt
- 1 packet Coconut cream
- 1 packet Rice milk
- 2 piece Spring onions fresh
1. Wok – oder auch Topf
- Peel, wash and cut the potatoes, put them in vegetable broth – mix homemade vegetable powder with water. Brush the carrots, wash them and place them with the potatoes and bring to the boil.
- Peel the asparagus stalks and wash the broccoli florets, then add both at the end of the cooking time as they cook very quickly. When everything is cooked, drain the broth (save, you can use it for other things) and sprinkle with the fresh parsley.
2. Wok – oder Topf
- Heat the coconut oil in the wok, sear the onions in it, add the mushrooms and some vegetable salt to season and braise everything.
- Now add the coconut cream and some rice milk to the mushrooms and stir well.
- Now wash the spring onions, cut them and stir them into the mushrooms, round off with freshly ground pepper if necessary.
- Good success when cooking at home.
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