John Myers
Vegan: Parsnips – Carrots – Vegetables on Onions – Seitan
The perfect vegan: parsnips – carrots – vegetables on onions – seitan recipe with a picture and simple step-by-step instructions.
- 1 medium sized Parsnip
- 7 piece Carrots
- 1 tbsp Red palm oil
- 1 tbsp Vegetable salt
- 1 tbsp Ground pepper
- 1 tbsp **********************
- 200 g Seitan
- 2 size Onions
- 1 good Shot of oil of your choice
- 1 good Ground pepper
- Peel the parsnip, peel the carrots (if necessary) and slice both, I’ll do that quickly with my “kitchen help”. The whole thing comes in hot red palm oil and is stirred all around in the pan until it is done, it is seasoned with freshly ground pepper and vegetable salt.
- Cut the seitan into very narrow strips, cut the onions into thin slices and sear the whole thing well on all sides in hot oil. It tastes particularly good when it is spicy … top it with freshly ground pepper, if you like chili.
- Arrange on pre-warmed plates and enjoy with a colorful vegetable plate – good hunger.
Facebook Comments