Vegan vegetable peanut almond pan

Ingredients for 2 servings:

• 2 m.-sized carrot(s)
• 1 m.-large parsnip(s)
• 1 m.-large kohlrabi
• 1 small broccoli
• 1 small bell pepper(s)
• 2 tbsp parsley, chopped
• 2 tbsp peanut butter
• 175 ml water
• 4 tsp soy sauce, gluten-free
• 2 tsp lemon juice
• 1 pinch(s) of sugar
• ½ tsp, leveled vegetable broth, granulated
• 1 handful of almonds, whole, peeled
• 4 tbsp peanut oil or coconut oil, or mixed
• some salt
• some chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

gluten-free and low-carb

Peel the vegetables and cut into pieces. Lightly toast the almonds in a pan without fat and set aside. Heat the oil in a pan and fry the vegetables, except for the parsnip, over medium heat, stirring frequently. Add the parsnip halfway through the cooking time, and the bell peppers if desired. When the vegetables are cooked to your liking—we like them with a bit more bite—add the peanut butter and water and mix. Add the remaining ingredients and season to taste. Stir in the almonds briefly at the end before serving.