John Myers
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Vegan: Paprika – Herb – Pan
The perfect vegan: paprika – herb – pan recipe with a picture and simple step-by-step instructions.
- 0,5 piece White cabbage cut
- 8 piece Herbal tofo balls * leftover
- 1 half Chopped zucchini
- 1 piece Carrot
- 1 piece Rapeseed oil
- 2 tbsp Sweet paprika powder
- 2 tbsp Freshly mixed with pepper
- 1 tsp Harissa paste
- 2 tbsp Tomato paste
- 2 tbsp Caraway seeds
- 1 liter Vegetable broth *
- Homemade
- Put the tofu balls, Rz here in my cookbook, in a pan, make small and brown a little.
- In the meantime, peel and dice the onion, chop the cabbage, as well as the zucchini and carrots.
- Place the browned tofu mixture on a plate and set aside.
- Swirl the onions with a little oil, then put the cut cabbage in the pan, sprinkle paprika powder over it and fry everything, the cabbage should turn a little brown because that gives it flavor.
- Pour the vegetable stock on top and bring to the boil, add the harissa paste and tomato paste, as well as the caraway seeds (if you don’t like it you can grind it).
- Everything should boil gently for about 20 to 30 minutes, so that flavor comes into the whole.
- Finally, season with pepper.
Recommended side dish
- 8 We had jacket potatoes with it 🙂
Helpful links
- * Herbal tofu balls with vegetables mix with roasted onions
- * Supplies: Make your own vegetable stock
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